Milk Bread with Raisins

Hiii there, Maria! Mmm making this one for brunch is a lovely idea 😍 We imagine you can let the dough do its first rise in the fridge overnight. After kneading, cover it well and refrigerate (it will rise more slowly but develop a nice flavour). In the morning, take it out and let it sit at room temp for about 45 minutes, then roll, shape, and continue with the recipe as written.

Alternatively, you could shape it the night before, place it in the loaf pan, cover tightly, and refrigerate. In the morning, let it come to room temp and puff up for around 1 hour, then brush and bake. Hope this helps! ☺️

Wow, thanks so much for the speedy and detailed advice, as always 🤗 will try! Looking forward to the milk bread already!

Heyy Sim, aww we’re honoured to hear this was your first-ever bread! Using olive oil and active dry yeast would work, although yes, both can contribute to a slightly denser loaf. Olive oil has a stronger structure than refined coconut oil, and active dry yeast can sometimes rise a bit more slowly (especially if the milk wasn’t quite warm enough or the rise time was shorter). That said, flours in different countries can also affect the density of bread. It sounds like you did an amazing job adapting with what you had on hand! Letting the dough rise a little longer next time, until it doubles, can help make it lighter. We’re so excited for you to try it again and experiment with other fillings. Happy baking 😊✨

Ooou this sounds delicious, Aileen 🤤 thank you!

Hehe it does give off some ‘yeast cake’ vibes! It’s soft, lightly sweet, and has a fluffy rise from the yeast. We hope you enjoy the recipe if you're able to give it a try, Luiza 🥰

I will! Cause jsut got from too good to go organic non instant yeast in cube.
How differently should I use them ? I have 42 g block.
Thanks !

Hey Luiza, oh what a lovely find! A general rule is to use about 3x more fresh yeast than instant, but since yeasts can vary, you could start with a bit less (around 20 to 25 g) and see how it rises. It should work the same way as long as you crumble and dissolve it in the lukewarm milk first ☺️ let us know if you experiment with the recipe✨

Heyy Jacqui, thanks so much for your patience with the recipe and for sharing your experience! It sounds like the dough was a bit dry and tight, which is possible in drier climates. Adding a touch more liquid (start with 1 to 2 Tbsp) during kneading can help the dough come together more smoothly. Lightly oiling the surface while proofing is also a great idea to prevent it from drying out or forming a crust.

If the dough keeps shrinking when rolled, it’s likely the gluten is too tight. Try letting it rest for 10 to 15 minutes before rolling, which helps relax the gluten. For a softer texture, you could also try reducing the oven temp slightly (such as to 375°F/190°C) and keep an eye on the bake time. We hope batch two is a success 🙌✨

Thank you! I will try again!

This is a great idea! Especially as I am the only one eating raisins in my house. Thank you for sharing!

I baked this today and used chocolate chips. Came out great! 😊

Mmm thanks for the idea, Elva, and the positive report back, Hanka 🥰 chocolate chips sound like a delicious twist!