Cream Breads, or Milk Bread
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Dissolve cornstarch in a little cold water.
Stir the dissolved cornstarch into boiling water.
Prepare milk bread or Vienna dough as desired.
Shape and proof
Mold the dough into loaves and place on flat roll pans, smooth side up.
Cover with baking tins and allow to proof.
Cut the loaves crosswise or in ribs, replace the tins, and let proof again.
Bake
Bake in a preheated oven at 350°F (175°C) until golden brown.
Remove covers for the last few minutes of baking for extra color.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornstarch
- Dissolved in boiling water to form a starch paste that adds moisture and softness to the crumb.
- Milk bread or vienna dough
- Forms the structure of the loaves, rising and setting into a soft, tender crumb.
The step that matters
Stirring the dissolved cornstarch into boiling water. Starch granules only thicken and gelatinize properly when heated while being stirred. Adding the slurry gradually to boiling water and stirring keeps it smooth and prevents lumps, so the paste disperses evenly through the dough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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