Homemade bread with milk and oil

Homemade Bread with Milk and Oil

If you want to fill your home with the inviting aroma of freshly baked bread, this homemade bread recipe with milk and oil is exactly what you need. Besides being a simple and quick recipe, the final result is a soft, fluffy, and extremely tasty bread. Let's start our culinary adventure!

Preparation time: 1 hour
Baking time: 30-45 minutes
Total time: 1 hour and 45 minutes
Number of servings: 2 loaves

Ingredients

- 1 kg of type 000 wheat flour
- 50 ml of oil (preferably sunflower or olive oil)
- 650 ml of sweet milk (at room temperature)
- 1 cube of fresh yeast (or 1 packet of dry yeast)
- 1 teaspoon of salt
- 1 tablespoon of sugar
- Poppy seeds or other seeds of choice (optional, for decoration)

Recipe History

Homemade bread is a symbol of hospitality and comfort. Over time, bread recipes have been passed down from generation to generation, and each family has its own version. This type of bread, made with milk and oil, is perfect to accompany any meal, whether you are serving a warm soup or preparing an elegant dinner. It brings a feeling of warmth and familiarity to any home.

Step by Step

1. Preparing the ingredients: Make sure all ingredients are at room temperature 1-2 hours before starting. This will help the yeast activate better and yield a fluffier bread.

2. Heating the milk: Warm the milk over low heat until it is lukewarm but not hot. Warm milk helps activate the yeast and contributes to the soft texture of the bread.

3. Preparing the starter:
- Crush the cube of yeast in a bowl.
- Add the sugar and mix well to activate the yeast.
- Add 2 tablespoons of warm milk and two tablespoons of flour, mixing well.
- Cover the bowl with a towel and let it rise in a warm place for about 30 minutes. You will notice that the starter will double in volume.

4. Sifting the flour: Sifting the flour is essential to avoid lumps and to introduce air into the flour, resulting in a fluffier bread. Sifting also helps remove impurities.

5. Mixing the ingredients:
- Place the sifted flour in a large bowl.
- Add the risen starter.
- Dissolve the salt in the remaining milk and gradually pour it over the flour while stirring constantly.
- Add the oil and knead the dough until it separates from the bowl and your hands. This step may take 10-15 minutes. Kneading is crucial for gluten development, which will give structure to the bread.

6. Proofing: Cover the dough with a damp towel and let it rise in a warm place for about 30-45 minutes, until it doubles in volume.

7. Preparing the baking trays: While the dough is proofing, prepare the baking trays. Moisten them with a little water, place parchment paper, then moisten again with water and grease with a little oil. If you don’t have parchment paper, grease the trays with oil and dust with flour.

8. Shaping the bread:
- On a lightly oiled countertop, remove the dough and divide it into two to make two loaves.
- If you want a braided loaf, divide each piece into two and form equal strands, which you can braid carefully.

9. Placing in trays: Place the shaped loaves in the trays and brush them with a mixture of milk or water with sugar, then sprinkle the desired seeds on top. Let them rise for another 15-20 minutes.

10. Baking: Preheat the oven to 180°C. Place the loaves in the oven and bake for 30-45 minutes. Do not open the oven door in the first 20 minutes to prevent heat from escaping. The bread is ready when it is golden and sounds hollow when tapped lightly on the bottom.

11. Cooling: After removing from the oven, place them on a wooden board and cover them with a clean towel to keep them warm and soft. Let them cool for 2-3 hours at room temperature.

Serving suggestions: This homemade bread with milk and oil is perfect for serving with butter and jam, but can also be used for delicious sandwiches or to accompany soups and stews.

Variations: You can experiment with different types of flour, such as whole wheat or rye flour, for a healthier bread. You can also add dried or ground herbs, such as rosemary or oregano, to give a unique flavor.

Nutritional benefits: This bread is a good source of complex carbohydrates, providing long-lasting energy. The milk adds protein and calcium, while the oil contributes essential fatty acids, benefiting heart health.

Frequently Asked Questions

1. Why should I use milk instead of water for bread?
Milk adds moisture and fat, resulting in a softer and fluffier bread.

2. What type of yeast should I use?
Fresh yeast provides a richer flavor, but dry yeast is just as effective and easier to store.

3. How do I know if the dough has risen enough?
The dough is ready when it has doubled in volume and feels fluffy to the touch.

4. Can I store the bread?
Homemade bread stores well in a paper bag or an airtight container at room temperature for 2-3 days. You can freeze the bread to keep it longer.

Try this homemade bread recipe with milk and oil, and you will discover the joy of baking delicious bread that will bring happiness to every corner of your home. Enjoy!