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Milk Bread Recipe

Milk bread
Fresh from the latest Le Cordon Bleu book, L’Ecole de la Boulangerie, we bring you this delicious festive recipe for traditional milk bread. Published by Larousse, this new book is dedicated to help you make quality bread and viennoiseries at home.

L'Ecole de la Boulangerie won first prize in the “Professional Food Books” category at the international Gourmand World Cookbook Awards 2022. The book is available in French, English, Italian, Spanish (Spain and South America) and Hungarian.

Discover 80 recipes from traditional to regional and international bread recipes, as well as viennoiseries and pastries. With the advice and techniques of and 280 step-by-step photographs, baking will hold no secrets for you!

Recipe adapted and translated from the book “L’École de la Boulangerie” by Le Cordon Bleu institute and publisher Larousse with photography by Delphine Constantini and Juliette Turrini.

 

Makes 8 small breads
Preparation time:
Proofing time:
Cooking time:
Total time:

Ingredients

Milk bread
  • 500 g fine wheat flour T45
  • 325 g cold milk
  • 9 g salt
  • 20 g sugar
  • 15 g fresh (compressed) yeast
  • 125 g cold butter
Finish
  • Poppy seeds
  • Sunflower oil for sticking
  • Flour

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