Sourdough Milk Bread

I wanted to make fluffy sourdough bread for Doug. My Facebook wall suggested I try Kindred's Milk Bread. I adjusted the recipe a smidge to make a sourdough version that would fit in my baking pan.

Ingredients:

• 0.75    ounces bread flour
• 0.75    ounces Greek yogurt
• 1 3/8    ounces mild honey 
• 1 1/8     tablespoons active dry yeast
• 8    ounces sourdough starter
• 1    large egg, room temperature
• 2    tablespoons nonfat dry milk powder
• 11 3/8    ounces bread flour
• 2    teaspoons Kosher salt
• 2.5    tablespoons unsalted butter, cut into pieces, at room temperature
    
• Nonstick vegetable oil spray
• egg wash (or 1 tablespoon flax seed meal and 4 or 5 tablespoons water)
• Kosher salt or flaky sea salt for sprinkling (optional) 
• 1 teaspoon sesame seeds for sprinkling (optional)

Instructions:

1. Cook .75 ounces flour and 1/2 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (takes 2 or so minutes). 
2. Remove from heat, add Greek yogurt and honey, whisking to blend in completely. 
3. Dump into bowl of a stand mixer, with yeast and sourdough starter. Stir together, and let rest for a couple of minutes (while you gather other ingredients)
4. Add 1 egg, milk powder, and remaining flour, and salt.
5. Knead on medium speed until dough is smooth (about 5 minutes) 
6. Add a piece of butter at a time, mixing completely in before adding the next piece (this will take about 4 minutes of kneading, when done the dough should smooth and elastic.)
 
7. Scoop out dough, spray the mixer bowl with cooking spray, and place dough back in bowl, flipping to coat with spray. 
8. Cover and let rise in a warm place until doubled in size, about 40 to 60 minutes. 
9. Lightly coat one 12- by 4-inch bread pans with cooking spray. 
10. Dump dough onto a floured cutting board and divide into 8 pieces. 
11. Roll each piece into a ball.
12. Nestle balls side-by-side in pan to create 2 rows of 4.
     



13. Let dough rise in a warm place until doubled in size (dough should be just reaching over top of pan), about 1 hour. 
14. Preheat oven to 375° F about 40 minutes into rising. 
15. Make an egg wash (with a teaspoon or so of water and 1 egg) or mix up 1 tablespoon flax seed meal with 4 tablespoon water.
16. Brush top of dough with egg wash (or flax seed wash), then sprinkle with kosher salt and sesame seeds. 
17. Bake for 40 to  50 minutes, rotating pan halfway through. (The bread should be a deep golden brown and be starting to pull away from the sides of the pan. It should reach 190 on a thermometer.)
18. Let the bread cool for 10 minutes in the pan on a wire rack before removing.
19. Let cool completely before serving.

Carole's Notes:

(I am still waiting for the bread to cool so I can try it - but it looks delicious!)

Reipe is lightly adapted from https://food52.com/recipes/39343-kindred-s-milk-bread