We present to you a recipe for braided milk bread, ideal for breakfast or indulgent snacks. This easy recipe will allow you to enjoy delicious, soft, and slightly sweet breads, perfect for pairing with tea or coffee. Follow our detailed steps to successfully make this braided milk bread using the MARCEL wood oven. So, pull out your outdoor wood oven and get ready to delight your taste buds.
INGREDIENTS
- 1.3 cups (300 g) milk
- 0.18 cups (50 g) butter
- 0.88 oz (25 g) fresh yeast or 0.35 oz (10 g) dry yeast
- 0.25 cups (50 g) sugar
- 4 cups (500 g) bread flour (or T45)
- 1 teaspoon fine salt
- 1 egg
PREPARATION
Lightly heat the milk until it is lukewarm (approximately 98.6°F/37°C). Melt the butter.
In a mixing bowl, combine the milk, butter, yeast, and sugar.
Add the flour and salt, and knead the mixture.
Cover the bowl with a damp cloth or plastic wrap. Let it rise for about 1 hour.
Flour your preparation mat well. Divide the dough into 3 pieces using a dough scraper or a knife. Roll each piece into a strand about 16 inches (40 cm) long. On a sheet of parchment paper or directly on a well-floured baking tray, braid the 3 strands to form the final shape of the milk bread (fold each end firmly underneath the bread).
Let it rise again for 45 minutes.
In a bowl, beat the egg with a whisk or a fork. Brush the braided bread with the egg using a pastry brush.
BAKING
Maintain the temperature of the MARCEL oven between 320°F and 356°F (160°C and 180°C) with the flap closed.
Using a laser thermometer, ensure that the oven floor does not exceed 482°F (250°C).
Using a pizza peel, place the braided bread directly on the oven floor (with or without parchment paper).
Bake for 20 minutes (turning halfway through).
