recipe #2 time!

teddy milk bread!

ingredients

  • 200ml (210g) whole milk
  • 1 3/4 tsps (5g) active dry yeast
  • 2 tbsps (25g) granulated sugar
  • 2 1/4 cups (270g) bread flour
  • 1 tsp (5g) kosher salt
  • 1 to 1/2 tbsps (22g) unsalted butter, room temperature
  • 1 egg, for egg wash (optional)

  • tools

  • digital scale
  • glass measuring cup
  • whisk
  • stand mixer with dough hook
  • rubber spatula
  • large bowl + 1/2 tsp neutral oil to grease bowl
  • plastic wrap and/or cloth
  • rolling pin
  • large teddy bear cookie cutter (~5”)
  • baking pan with parchment paper
  • pastry brush (optional)
  • wire rack
  • ribbon (optional)

  • steps

  • yeast mixture: heat milk in a glass measuring cup for 45 seconds in the microwave (milk should be around 110f, warm to touch). then add in yeast & sugar, whisk until dissolved. let sit for 5 minutes until foamy
  • dry ingredients: combine bread flour & salt in a stand mixer bowl
  • add yeast mixture to dry ingredients. mix on low with dough hook until dough separates from the sides of the bowl. dough should mainly be stuck on the hook and the bottom of the bowl (about 5 minutes, see notes below).
  • add in butter, one small piece at a time - mix on low until all incorporated. this can take some time, but it will get there!
  • increase speed to medium-high and knead for about 2 minutes until dough comes together. dough should be somewhat smooth and tacky
  • form dough into a smooth ball. place it into a greased large bowl (use 1/2 tsp oil), cover with plastic wrap/cloth and let proof for about 1-1.5 hours, until doubled in size
  • once dough doubles in size, gently punch down dough to deflate and remove excess air. cover dough and let sit for 15 minutes before rolling out
  • roll out dough, about 1/2” thick. cut out teddy bears using cookie cutter. roll and place small piece of excess dough on bear’s face. place bears on a baking sheet with lightly greased parchment paper
  • cover and let proof for another 30 minutes to 1 hour until doubled in size. once doubled in size, gently brush bears with egg wash (optional)
  • preheat oven to 350f, have it ready before the end of the 2nd proof
  • bake for 20-25 minutes at 350f in the oven until golden brown
  • place teddy bears on wire rack and let cool. tie a ribbon for decor

  • notes

  • in step 3, if the dough does not separate from the sides of the bowl, add in an additional 1 tbsp of bread flour. knead until the dough separates
  • you can make the dough ahead of time - follow steps 1-6, let the dough sit in the fridge overnight. when ready to bake, let the dough sit in room temperature for about 30 minutes before continuing with step 7
  • proofing time may depend on the temperature of the kitchen. if kitchen is warm, it may take less time to proof and double in size
  • with any leftover dough, i bake it in my mini cocotte/ramekin/loaf pan to make a little bun or loaf. these bake for 15 minutes at 350f
  • feel free to use any loaf pan or baking vessel that you have!
  • this recipe also makes 1 standard loaf. if using a standard loaf pan, follow recipe, steps 1-7. after step 7, divide the dough into half. you will use the entire dough. roll out each half into an long rectangle/oval. take tiny pieces of the red & pink dough and scatter and stick them all over the rolled out dough, then fold little flaps of the shorter sides of the dough. then from the bottom, roll up dough and pinch together the seams. place the two rolled doughs in a greased loaf pan, then cover and let dough proof for another 1 hour. it should be ready to be baked when the dough rises significantly above the loaf pan (it could take more than 1 hour). bake for 35-40 minutes at 350f in the oven until golden brown. when you poke the bread with a skewer or chopstick, it should come out clean. let cool completely before slicing

  • enjoy!