Bread by YiaYia
....where the aroma of fresh bread comes alive....
Homemade Italian Milk Bread Recipe
4 cups All purpose flour
2 1/2 cups Whole wheat flour
2 -1/4 oz. packages Dry yeast
1 tsp. Sugar
1 1/2 cups Warm milk, mixed with 1 1/2 cups tepid water
2 tsp. Salt
In a large bowl, combine the yeast and sugar with 6 tablespoons of warm milk and water
mixture. Stir well, leave in a warm place until the yeast forms, and then add the
remaining liquid. Stir in the flours and the salt, and knead to make a fairly soft dough,
adding more tepid water if necessary. Turn the dough onto a work surface sprinkled
with additional all- purpose flour and knead the dough for 10 minutes, or until it is
smooth and elastic. Divide and shape the dough into 20 balls or into two large round
loaves, and place them on buttered baking sheets. Cover the rolls or loaves with a cloth
and let them rise in a warm place for about one and a half hours, or until a floured
finger poked into the dough leaves a dent that does not spring back immediately. Glaze
the rolls or loaves with milk, if you like.
Bake the bread in a preheated 425 degree oven for about 25 to 30 minutes for the rolls
or 50 minutes to an hour for the loaves. Both the rolls and loaves should be golden
brown and should sound slightly hollow when rapped on the bottom. Cool them on wire
racks.
2 1/2 cups Whole wheat flour
2 -1/4 oz. packages Dry yeast
1 tsp. Sugar
1 1/2 cups Warm milk, mixed with 1 1/2 cups tepid water
2 tsp. Salt
In a large bowl, combine the yeast and sugar with 6 tablespoons of warm milk and water
mixture. Stir well, leave in a warm place until the yeast forms, and then add the
remaining liquid. Stir in the flours and the salt, and knead to make a fairly soft dough,
adding more tepid water if necessary. Turn the dough onto a work surface sprinkled
with additional all- purpose flour and knead the dough for 10 minutes, or until it is
smooth and elastic. Divide and shape the dough into 20 balls or into two large round
loaves, and place them on buttered baking sheets. Cover the rolls or loaves with a cloth
and let them rise in a warm place for about one and a half hours, or until a floured
finger poked into the dough leaves a dent that does not spring back immediately. Glaze
the rolls or loaves with milk, if you like.
Bake the bread in a preheated 425 degree oven for about 25 to 30 minutes for the rolls
or 50 minutes to an hour for the loaves. Both the rolls and loaves should be golden
brown and should sound slightly hollow when rapped on the bottom. Cool them on wire
racks.
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