How to Make Delicious Butter Milk Bread in a Non-Stick Pan

How to make Butter Milk Bread in a non-stick pan

• 1

  Mix the egg and milk mixture and activate the yeast

  First, warm 140ml of unsweetened fresh milk on the stove, then pour it into a large bowl.

  Note: You should only warm the milk until it’s just warm and not too hot, as this will kill the yeast, causing the bread not to rise quickly.

  Next, add 1 egg, 50gr of sugar, and 30gr of milk powder into the bowl, using a whisk to mix the mixture until the sugar is completely dissolved.

  Then, add 7gr of dry yeast into the bowl, stir gently, then cover the mixture with plastic wrap and let it rest for about 15 minutes to activate the yeast.

  

  

  

  
• 2

  Mixing the dough

  After letting the egg and milk mixture activate the yeast for 15 minutes, if it meets the standard, there will be a fluffy layer on the surface resembling crab bricks.

  Next, add 300g of all-purpose flour (you can substitute with all-purpose flour) and 1/4 teaspoon of salt into a bowl, mixing well until the flour forms a sticky dough.

  

  

  

  
• 3

  Kneading and proving the dough

  Spread a little softened unsalted butter on a flat surface, then place the mixed flour mixture on it, using your hands to press, push, and stretch the dough away many times to blend the ingredients together.

  Knead continuously for about 5 minutes, then add a portion of the divided butter and continue kneading until the butter is fully incorporated into the dough. Gradually add the remaining butter and continue kneading until it’s all used up.

  Next, knead the dough for about 15 – 20 minutes until it is soft and smooth, and you can stretch it into a thin membrane without tearing.

  Tip: At first, the dough in the bowl will be very sticky, so to make kneading easier, you can apply a layer of unsalted butter on your palms!

  Finally, place the kneaded dough in a bowl, cover it with plastic wrap, and let it rise for about 40 – 60 minutes until the dough doubles in size.

  

  

  

  
• 4

  Shaping the bread

  After the dough has proofed for the required time, take it out and gently knead it again.

  Next, divide the dough into 7 equal small portions, roll the dough into thin sheets, then place a moderate amount of fragrant jam (pineapple) in the center, then seal the filling and shape it into a ball.

  Finally, repeat this process until all the remaining dough is used up.

  

  

  

  
• 5

  Baking bread in a pan

  Place the bread in the non-stick pan, then cover and let it rise for about 5 – 10 minutes for the bread to expand.

  Note: When placing the bread in the non-stick pan, you should leave a small gap between the pieces, so that after rising, there will be space for expansion.

  After you see the bread has risen well, place the pan on the stove and bake on the lowest heat for about 7 minutes. Then open the lid and wipe off any condensation on the lid, then cover it again.

  Continue baking the bread for about 10 more minutes, then flip the bread and bake the other side for about 5 – 7 minutes until the bread is golden brown, then turn off the heat.

  

  

  

  
• 6

  Final Product

  The butter milk bread, once completed, will be hot and fragrant. Although the bread is baked using a non-stick pan, it is incredibly soft and delicious, making it very appealing.

  The bread is rich and fragrant, with a light sweetness, and when you eat it, you will feel the soft, airy texture of the bread combined with the slightly sour and sweet taste of pineapple, making it extremely enticing. Since it’s simple and doesn’t require many specialized tools, why not make this butter milk bread right at home!