Main Ingredients:
High-gluten flour: 75g; Low-gluten flour: 25g; Granulated sugar: 7g; Salt: 1/8 tsp; Dry yeast: 1/4 tsp; Fresh milk: 65g; Butter: 7g.
Additional Ingredients:
Fresh rosemary: 3g; Fresh milk: 1/2 tsp; Salt: 1/4 tsp; Powdered sugar: 5g; Butter: 15g.
Taste: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Easy.
Step-by-Step Cooking Instructions for Rosemary Fresh Milk Bread
Dough Ingredients
Pour all dough ingredients except butter into a large bowl
Mix until slightly smooth, then add butter
Continue mixing until dough forms a film
First fermentation for 80 minutes until dough rises
Deflate, divide into 3 equal parts, round them, then let them rest for 10 minutes
Prepare the ingredients
Remove rosemary leaves
Wash, then chop the rosemary
Soften butter, add powdered sugar and salt, mix well with a spatula
Add fresh milk, mix well
Add chopped rosemary
Mix well, set aside
Roll out the dough into an oval shape
Roll up into an olive-shaped loaf about 15cm long
Place on a baking sheet, final fermentation for 30 minutes
Make a longitudinal cut on the surface, continue fermenting for 10 minutes
Brush with egg wash on the surface
Squeeze the ingredients onto the cut
Bake in the oven, middle rack, top heat at 190 degrees, bottom heat at 160 degrees, for about 15 minutes
Golden brown on the surface, then it’s ready to serve
