Possibly the easiest milk bread recipe. By using a larger amount of starter, we avoid the need for a tangzhong while adding a soft tang. Dairy free.
Adapted from King Arthur Baking's Sourdough Milk Bread, with changes to the formula and ingredients.
Ingredients
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113g full-fat Oatly, lukewarm
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28g water, lukewarm
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1 large egg yolk, white reserved
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70g melted plant-based butter or oil (I prefer Miyoko’s)
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30g granulated sugar
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250g active sourdough starter, fed and bubbly
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7g instant yeast
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9g table salt
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300g bread flour (I prefer King Arthur)
Method
Step 1: Make the Dough
Add the lukewarm Oatly, water, egg yolk, melted plant-based butter or oil, sugar, sourdough starter, instant yeast, and salt to the bowl of a stand mixer fitted with the dough hook. Add the bread flour last.
Step 2: Knead
Mix on low until the flour is incorporated and a shaggy dough begins to form.
Turn the mixer up to medium-low and knead for 10 to 12 minutes. The finished dough should look smooth and stretchy and feel soft and slightly tacky to the touch.
Step 3: First Rise
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover the bowl and leave it somewhere comfortably warm for 1 1/2 to 2 hours (an oven with just the light on is a perfect location).
You’re looking for dough that has roughly doubled in size and feels light and airy when you gently press it.
Step 4: Shape the Loaf
Turn the dough onto a lightly floured work surface and gently press out the excess air.
Divide the dough into four roughly equal portions, about 200g each.
Working with one piece at a time, flatten the dough with your hands and roll it into an approximately 5" x 8" rectangle.
Roll up the flattened rectangle starting at the short edge. Pinch or tuck the seam closed as needed and place in the Pullman local pan seam side down.
Repeat with the remaining three pieces.
Step 5: Final Rise
Loosely cover the pan with plastic wrap or a clean kitchen towel and place it somewhere warm, again an oven turned off but with the light on is a great place.
Let the dough rise for about 2 hours, or until the loaf has doubled - it will rise slightly above the top of the pan.
Near the end of the rise, heat the oven to 375°F and position a rack in the center.
Step 6: Bake
Lightly whisk the reserved egg white, then gently brush over the top of the risen loaf.
Bake uncovered for 34 to 40 minutes.
The bread is ready when the crust is a rich golden brown, the loaf has begun to pull slightly away from the sides of the pan, and the center registers at least 205°F on an instant-read thermometer.
As soon as it comes out of the oven, remove the loaf from the pan and transfer it to a cooling rack.
Let the loaf cool completely before slicing. The crumb is still setting as it cools, and cutting into it too early can make the fluffy interior gummy.
Storage
Once completely cool, keep your Sourdough Milk Bread tightly wrapped at room temperature for up to 5 days.
For longer storage, slice the loaf and freeze it so you can pull out a piece whenever you'd like.
Happy baking! If you make a loaf, tag @rachelsbaked on social - I’d love to see it.
Love you, eat something.
~ Rachel
