Squid Ink Milk Bread
A sweet milk bread with squid ink just for color
Ingredients
- 3 cups all purpose flour (360 grams)
- 1/4 cup sugar (60 grams)
- 2 teaspoons instant yeast (7 grams)
- 1 teaspoon salt (4 grams)
- 1 egg
- 1/3 - 3/4 cup milk (160 to 180 ml)
- 4 tablespoons oil (60 grams)
- 2 tablespoon cuttlefish or squid ink
Instructions
- Using a stand mixer, combine flour, sugar, yeast, and salt (again remember to keep the salt and yeast separate until mixing).
- Add egg, milk and ink. Knead the dough on low speed for 5 minutes.
- Add oil and knead on medium for 10 to 12 minutes. After this knead, the dough should be smooth and a little tacky
- In an oiled bowl, place the dough and proof for at least 1 hour until the dough has doubled in size. You can used the stand mixer bowl.
- Punch down the dough and shape it. Let it proof for at least 30 minutes. I decided to shape it into a couple squids but you can do simple rolls or just one large loaf.
- Place the dough on a parchment paper lined baking tray and bake in a preheated oven at 350F for about 30 minutes. Because the dough is a dark color, it is difficult to see if the bread is ready or burnt. At this point, you’ll have to use your best judgment. Remember that a single large loaf will take longer to bake than multiple small rolls.
- When finished baking, remove from oven and let dough cool.
- Enjoy!