Simple Milk Loaf / 牛奶面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

In a large bowl, whisk together the yeast with yogurt, milk and inverted syrup. Add the flours and the salt, and squeeze the lot together with your hands until you have a soft, sticky dough and the flour and liquid have evenly combined. Pour over the warm melted butter and then squeeze this into the dough. Scrape any remaining dough from the hands. Cover the bowl and leave for 10 minutes.
Rub 1 tsp of olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth round ball. Wipe the bowl clean and rub with 1 tsp olive oil, return the dough to it, cover and leave for a further 10 minutes. Repeat this light kneading twice more, at 10-minute intervals, then leave the dough for 30 minutes.
Line a deep 12x20cm loaf tin with baking paper. Divide the dough into two equal pieces and shape each into a ball. Drop them into the prepared tin and cover with a cloth. Leave to rise until almost doubled, about one and a half hours.
Preheat the oven to 210C/410F. Brush the top of the loaf with a little cream and bake for 15 minutes, then lower the heat to 180C350F and bake for a further 30 minutes until the top of the loaf is golden brown. Remove from the tin, and leave to cool on a wire rack.

盆里放入酵母，酸奶，牛奶和转化糖浆，搅打均匀。加入粉类和食盐，用手搓至粉类和液体完全混合，这时面团比较粘软。倒入温热的牛油，用手将其揉入面团，将粘在手上的面团也刮入盆里。盖上松弛10分钟。
取1小勺橄榄油铺抹在台面上，放上面团轻轻揉至光滑，大概10秒钟即可。放面团的盆收拾干净，也搽上1小勺橄榄油。放回面团，盖上后静置10分钟。重复多两次轻揉面团这一步骤，每10分钟重复一次。最后盖上后松弛30分钟。
取一个12x20厘米左右的面包模子，铺上烤纸。将面团匀分成两块，分别滚圆。放入备好的烤模内。盖好后醒发90分钟左右直到面团双倍高。
烤箱预热至210C/410F。发好的面包表面刷上少许鲜奶油入炉烘焙15分钟，然后调低烤箱温度至180C/350F继续烘焙30分钟直到面包金黄。取出靠模后架上晾凉。

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