White Rabbit Milk Bread – Recipe & Photos
I didn’t enjoy white rabbit milk by itself enough to drink another one, but I found something to do with it – sub regular milk with it to make milk bread!
Ingredients (feel free to be flexible with the grams and such) –
- 150 – 170 g white rabbit milk (or just around 1/2 of regular milk), plus a bit extra to brush at the end
- 7 g yeast
- 30 g sugar
- 325 g bread flour
- 5 g salt
- 85 – 90 g sweetened condensed milk
- 4 tbsp (1/2 stick) unsalted butter, melted
- 1 large egg
Instructions (Some Pics Above Too!) – Gather all the ingredients and do the following –
- Heat the milk in the microwave for 25 – 30 seconds, or until it’s warm. Know your microwave; sometimes mine sucks.
- Mix a bit of the sugar and all the yeast into the warm milk mixture and let that sit for 5 minutes.
- Put all the remaining ingredients in the mixing bowl. When yeast mixture is ready, pour that in as well.
- Mix it all with a spatula until well incorporated.
- Wrap in plastic wrap and let it sit for around 20 mins or so.
- Remove plastic wrap and then use dough hook attachment of mixer and mix dough for 8 minutes, starting slow and going to 8/10 setting within a minute.
- Scrap bowl and let it mixture go on high speed for another 4 minutes.
- Put the dough into a lightly oiled bowl for proofing. Wrap and proof for an hour or so.
- Lightly oil a pan (I used a pie pan, but an 8×8 or 9×9 pan should work fine too).
- Shape the dough into balls and place into the lightly oiled pan.
- Proof that for another hour.
- Heat oven to 350F.
- Brush milk on top of the rolls.
- Bake at 350F for around 24 minutes. Know your oven; mine sometimes take longer, but some others may take shorter.
- Cool, and enjoy!
The White Rabbit Milk Bread – Final Product
It came out looking pretty decent! I made this the morning we were having a lunch party for my son, and various relatives came over. All the bread went away rather quickly as people took seconds and such. I don’t think everyone got to try it unfortunately. Hell, I didn’t even get a whole piece myself! The husband got a piece when it was still available, and I was able to try a bite of his and it was pretty good… The white rabbit flavor didn’t really come out, but it did look lovely. It was a slightly elevated milk bread… very soft, baked well, slightly sweet with more than just the condensed milk and sugar.
Lessons Learned
I should have made at least double of this white rabbit milk bread, or just milk bread in general. There is a very low chance that I’ll buy white rabbit milk again, so I’ll experiment with various combos if milks and the ratios of the milks / condensed milks and see how that goes. I love how easy milk bread is to make generally because it’s just activating the yeast, mixing it all together, proofing, shaping, and baking. Time consuming, but most of the time is waiting for it to proof. Also, the clean-up kind of sucks.
