What does milk do to your bread?
1. Richer Crust:
- Milk creates a richer crust colour due to the Maillard reaction between the milk's sugars and proteins under high heat when baking.
2. Softer Texture:
- The proteins and fats in milk contribute to a softer bread crumb.
3. Enhanced Flavour:
- Milk adds some sweetness and a bit of a tang (due to proteins like casein) that enriches the overall flavour profile of the bread.
4. Extends Shelf Life:
- The sugars in milk feed the yeast during fermentation, helping retain water in the final loaf. This slows down staling, thereby increasing the bread's shelf life.
5. Nutritional Boost:
- Milk enriches the bread with several vitamins and minerals naturally found in milk, such as calcium, proteins, and vitamins Bs.
Bread Recipes
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Bread Recipes
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