milk bread austrian-style

Name: Milk Bread Austrian-Style
Prep time: 2 h 15 min
Cook time: 25 min
Cuisine: German
Ingredients: 5 ounce(s) warm milk (whole milk for best flavor); 1 1/2 teaspoon(s) active dry yeast; 4 tablespoon(s) butter; 2 cup(s) unbleached flour; 3/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) anise seed, crushed to release oils; 1/4 teaspoon(s) freshly grated nutmeg; 1/2 teaspoon(s) salt; 1/4 cup(s) granulated sugar; 3 tablespoon(s) currants; 3 tablespoon(s) tart dried cherries, chopped up into smaller pieces; - coarse sugar, for sprinkling, about 1 tablespoon; ## EGG WASH:; 1 - egg; 1 tablespoon(s) water

17 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Jun 11, 2015

Inspired by a recipe in my 'Giant Book of Bread Machine Recipes'. I no longer own an automatic bread machine and have been slowly adapting bread recipes for preparation either in a stand up mixer or food processor.

Rate

prep time 2 Hr 15 Min

cook time 25 Min

method Bake

yield (1) 1-pound loaf

Ingredients

5 ounces warm milk (whole milk for best flavor)
1 1/2 teaspoons active dry yeast
4 tablespoons butter
2 cups unbleached flour
3/4 teaspoon ground cinnamon
1/4 teaspoon anise seed, crushed to release oils
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 cup granulated sugar
3 tablespoons currants
3 tablespoons tart dried cherries, chopped up into smaller pieces
- coarse sugar, for sprinkling, about 1 tablespoon
EGG WASH:
1 - egg
1 tablespoon water

How To Make milk bread austrian-style

Step 1

Attach DOUGH HOOK to your stand up mixer. Gently warm the milk and add it, the active dry yeast and the butter to a stand up mixer. Stir on LOW briefly. Allow to sit 5 minutes.

Step 2

Add the flour, spices, salt and sugar. KNEAD on medium speed for about 2-3 minutes or until the dough is smooth and springs back when touched. Add the dried fruit and KNEAD a few more times briefly just until the fruit is incorporated into the dough.
Step 3

Transfer the dough to an oiled heatproof bowl. Cover and let rise until double in size-about 2 hours. (I turn on our stove to the KEEP WARM setting. As soon as the oven has come to temperature, I turn it off).
Step 4

After the dough has risen, punch it down then place it on a floured cutting board. Divide into 3 sections and roll each sections into roughly 10" length. Braid the rolls and place in a parchment lined baking pan with both braided ends tucked underneath. Whisk together the egg wash and apply to the bread. Sprinkle with coarse sugar.
Step 5

Place the baking pan in the oven then PREHEAT oven to 395 degrees. Start the timer as soon as you set the baking pan in the oven.
Step 6

Bake for approximately 25 minutes or until the bread is a deep golden color and hollow when tapped. So good straight from the oven!
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