Today we made Strawberry Milk Bread!
1 1/4C skim milk, 4T butter, 2T sugar, 4-5C flour, 2t salt, 2 envelopes (4 1/2t) yeast, 1/4C water, 1/2C strawberry fruit spread, 3/4C powdered sugar.
In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.
Add 1/2C flour.
Heat butter with milk, salt and sugar. Stir until butter is melted. Blend well. Cool 10 minutes.
Stir into yeast mixture.
Add enough flour to form a dough. Knead 5 minutes.
Place in greased bowl.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Let stand until room temperature. Punch down dough. Place on floured surface. Knead a couple of minutes. Divide dough in two. Take one half and roll or stretch out into a rectangle. Add more flour if very sticky.
Smear strawberry fruit spread on top, leaving an inch margin on all sides.
Sprinkle on powdered sugar.
Roll into a log and place in a greased loaf pan. Seal the edge. Repeat with the other half of the dough. Cover with plastic wrap and let rise 1 hour.
Preheat oven to 350F. Bake 35-40 minutes or until lightly browned.
Please Note: There might be liquid in the loaf pan after baking. It will get absorbed in the bread as it cools. This is a crusty, flaky bread. For a chewier bread, work 2 eggs into dough after milk mixture and flour have been added to yeast mixture.