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Bread. In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined. Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined.
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In a bowl, Mix evaporated milk, condensed milk, egg, yeast, sugar. 2. Add flour, salt mix well. 3. Add the crushed or soften butter then mix until well incorporated. 4. Knead the dough until smooth and elastic for about 10 minutes. 5. Place in an oiled bowl and cover, then let it rest until doubled in size.
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Let cool to room temperature. Step 2 Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15.
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Step 3. Combine flour, baking soda, and salt in a medium bowl. Set aside. Combine melted butter and sugars in a large bowl. Mix until well combined, then stir in the vanilla, evaporated milk, and eggs. Mix thoroughly. Stir in the mashed bananas. Then gently stir in the dry ingredients. Mix until just combined.
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Whisk the wet ingredients together: Whisk the warmed milk, condensed milk, egg, and yeast in a bowl. Add in the dry ingredients: Add in the sifted flour, salt and sugar. Mix to combine. Knead the dough: Use any one of the following methods to knead the dough: By hand: Turn the dough out onto a lightly floured surface.
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Let stand for about 10 minutes, or until the mixture is frothy. In a medium bowl, combine the melted butter, 1/4 cup sugar, evaporated milk and salt. Add to the yeast mixture and mix well. Add three cups of flour to the mixer and mix well. Began adding 1 cup of flour at a time, up to 5 cups.
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Instructions. In a mixing bowl add 1/4 cup flour, 1/4 cup lukewarm water and 2 tsp yeast. Mix and leave at room temperature until the bubbles appear and has a spongy texture. In a small separate bowl mix the eggs with the sugar, 4 tbsp melted butter, salt and evaporated milk.
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Directions. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
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Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. Once proofed, brush the top with an egg wash (egg yolk + water) or a milk wash (milk or cream). Pre-heat oven to 350°F / 180°C. When the oven is preheated, place the pans in the oven to bake.
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Preheat the oven to 180 °C (356 °F), and bake for 22 minutes until golden brown. Prepare the glaze by combining condensed milk with softened butter in a small bowl. Whisk well, and set aside. After baking, remove the bread from the baking loaf pan immediately.
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Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour.
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Step 1. To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine. Add the condensed milk and egg followed by the rest of the dry ingredients (flour and salt). Add warm milk to the bowl of a stand mixer. Sprinkle yeast on top and stir.
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Once shaped, let the dough proof, covered, for another hour. Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.
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Mixing & kneading by mixer. Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with a dough hook. On slow speed, add wet ingredients (milk, condensed milk, egg) to dry ingredients and mix until cohesive dough starts to form—approximately 30 seconds to 1 minute.
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Instructions. In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil. 2 Cups Milk. Gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.
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Kneading by machine: In the bowl of a stand mixer, stir together the remaining 320g of bread flour and the yeast. Add the evaporated milk mixture and mix on medium-low speed, with a dough hook attachment, just until there is no more dry flour is left in the bowl, 1-2 minutes. (If the flour around the edges of the bowl has a hard time getting.
