Thursday, November 22, 2012

Milk Bread

Happy Thanksgiving!!

I made this bread on a whim. I had rice milk leftover from another recipe and I needed to use it in a few days. I figured why not use it to replace real milk. It couldn't hurt to try. In fact, the bread turned out extremely well. It was moist and light. Substituting almond milk for rice milk may create an interesting flavour variation.


  • 3 3/4C bread flour
  • 1t salt
  • 1C rice milk
  • 4T unsalted butter
  • 1t honey
  • 1 egg, lightly beaten 


Heat the milk and butter in the microwave in a medium bowl until the butter melts. Add the honey and set the mixture aside until it is lukewarm.
Meanwhile, mix together the flour and the salt in a large bowl. Make a well in the center. Mix the yeast into the milk mixture and let it proof for 15 minutes.
Add the egg and the milk mixture to the flour combining until a stringy dough forms. Turn out onto a lightly floured surface and knead until soft and elastic, about 7 minutes. I didn't need to use any flour for dusting but keep some handy just in case. Form the dough into a ball and let rise, covered, in a greased bowl in a warm area for 1 to 2 hours. It really depends on how warm your kitchen is.
Punch the dough down and divide into 3 equal portions. Roll each portion in to a rope about 14 inches long. Take the top end of each rope together and then start braiding, tucking the end under. Cover, and let the dough rest for 45 minutes.
Bake in a preheated 375 F oven for 30-35 minutes or until the top of the loaf is golden. Let cool on a wire rack then dig in.
I hope you enjoyed my tutorial!

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