Thai Milk Bread (Khanom Pang)

A crumb that pulls apart in long filaments, with a thin and supple crust. The aroma of butter and warm milk escapes as soon as the bread is broken while still warm.

• Prep time: 140 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 442
• Protein: 11 g
• Carbs: 72 g
• Fat: 12 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 166.7 ml Whole milk ( lukewarm )
• 33.3 g White sugar
• 40 g Minimum butter sweet ( softened, diced )
• 0.7 piece Egg ( room temperature )
• 13.3 g Fresh baker's yeast ( crumbled )
• 0.7 pinch Gray sea salt

Instructions

1. Activating the yeast

   Dissolve the fresh baker's yeast in the lukewarm whole milk. Let it rest for 10 minutes until a light foam forms on the surface.

2. Initial kneading

   In the mixer bowl, combine the wheat flour, white sugar, and salt. Pour in the milk-yeast mixture and the egg. Knead at low speed until the dough pulls away from the sides and becomes elastic.

3. Incorporating the butter

   Add the diced unsalted butter. Continue to knead vigorously. The dough must absorb the fat, becoming shiny and very supple without sticking to your fingers.

4. First rise

   Cover with a cloth and let it rise in a warm place, away from drafts. The dough should double in volume.

5. Shaping and second rise

   Degas the dough with your fist. Divide into six equal balls. Place them in a buttered mold. Let them rise a second time until they fill the mold well.

6. Baking

   Bake at 180°C. The crust should turn a golden blonde color. When you tap the top, the bread should sound hollow.

Chef's tips

• For an even more stringy crumb, use the roux technique (tangzhong) with a little flour and milk before starting.
• Don't rush the rise: if the room is cool, place the bowl near a radiator or in a turned-off oven with a bowl of hot water.

Storage

Store in a dry cloth or paper bag for 2 days. Toast for a few seconds to restore its softness.