Sweet Milk Sourdough Bread - Recipe

Good morning,

My blogger friend, Granny of Granny's Garden, asked an excellent question after I published the last bread recipe:

"I was wondering why you take the dough out of the bread machine ,before the first rise? I usually let mine rise in the machine,take it out then knead and set aside to rise again."

What it all comes down to is that it is a matter of choice. If it works for you to let the bread rise in the machine, there is no reason not to do it that way.

I take the bread out of the bread machine after the first mixing/kneading cycle for a few different reasons:

1. I generally make big batches of bread so I can make multiple loaves. If I let it rise in the machine, it would probably climb out, attack me, and mess up the inside of the bread machine before the end of the first rise.

2. Bread has a personality that precludes using preset times of most bread machine cycles and I don't stand in the kitchen to watch the rise. I often go upstairs to my computer, or out to the garden, or walk the dog.... I set a timer and take it with me so I'll return to take a look at how the bread is rising. That rising time varies so when I return I either put it in pans to start the second rise or I decide to let it rise a little longer. On the other hand, if the bread is still in the machine and I am 3 minutes late, it will start baking in the machine too soon. 

3. I often make multiple batches so have the first batch rising while the second is mixing/kneading in the machine.

I am getting all of these recipes together with the idea of writing a book about creative bread making for my children, grandchildren, and anyone else who cares.

The bread recipe for today is a very rich and soft bread that I hope you like.  In addition to making it in loaves, it is great for dinner rolls.  

Let me know how you like this one.  :)

Enjoy!

Lois

------------------------------------------------------

Sweet Milk Sourdough Bread - Recipe

------------------------------------------------------

Ingredients:

2 cups sourdough culture - if you don't have sourdough culture, you can substitute 1cup water, 1 cup flour, and 1/2 t dry yeast in addition to the amounts below

1 egg

2 T vegetable oil

3-1/2 oz sweetened condensed milk (that's 1/2 of the standard 7 oz can)

6 oz warm water

4 cups bread flour

2 rounded t dry yeast

Directions:Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency. 
When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too.

I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Shape dough into portions to fit in the pans you are using and place in warm place again for the second rise.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images.

If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Emile Henry Loaf Pan, Green

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~