Milk Bread with Seaweed
by
Alexandre Scour
Fluffy and savory, this is truly a bread for all occasions!
- Level
Intermediate
- Cooking
1d+
- Overral
1d+
- Ready
Dried Seaweed
30gButter
40gAll-Purpose Flour
375gDry Yeast
6gPowdered Milk
16gWhole Milk
140mlEgg
50gWhite Sugar
30gAll-Purpose Flour
to dustSalt
4gButter
to BrushWater
180ml
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Pastry Scraper
Metal Ring Mold
Probe Thermometer
Mini Bread Mold
Silicone Baking Sheet
Dried Seaweed
30gButter
40gAll-Purpose Flour
375gDry Yeast
6gPowdered Milk
16gWhole Milk
140mlEgg
50gWhite Sugar
30gAll-Purpose Flour
to dustSalt
4gButter
to BrushWater
180ml
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Pastry Scraper
Metal Ring Mold
Probe Thermometer
Mini Bread Mold
Silicone Baking Sheet
Milk Bread with Seaweed
Alexandre Scour
Add 180ml of water and 35g of all-purpose flour to a saucepan
Cook over medium heat while whisking until the mixture thickens and reaches 65°C
Transfer to a clean bowl. Press cling film directly on it and allow it to cool down to room temperature
Add 140ml of milk and 50g of eggs to a stand mixer bowl
Add 6g of dry yeast and 340g of all-purpose flour
Add 16g of powdered milk
Add 30g of white sugar and 4g of salt
Mix with a dough hook for 5m on medium speed until the dough no longer sticks to the bowl
Add the water and flour mixture. Mix for 10m on medium-low speed until you obtain an homogeneous dough
Finely chop 30g of dried seaweed and add it to the dough
Add 40g of butter and mix on medium speed for 10m until the dough is elastic and smooth
Transfer the dough to a container. Cover it with a lid and place it in the refrigerator for 12h to rise
Grease 1 mini bread mold and 2 10cm x 4.5cm ring molds with butter
Dust a clean work surface with all-purpose flour and place the dough on it
Divide the dough into 25g pieces
Fold the pieces onto themselves to make balls
Place 6 balls in each of the ring molds
Flatten the remaining large piece of dough with the palm of your hand. Fold it to make a roll, pressing it with your palm
Tighten the roll and place it in the mini bread mold
Transfer the molds to a baking tray with a silicone mat. Let the dough proof at 28°C for 90m until it doubles in size
Preheat the oven to 160°C
Bake the bread for 8m at 160°C until golden brown
Remove the breads from the ring molds and brush them with melted butter
Remove the bread from the mini bread mold and brush it with melted butter. The milk bread with seaweed is ready
Enjoy this fluffiness!