You have to give it to Google translator; it has no clue when it comes to Hungarian adjectives. Take the word “foszlós”. It comes up as sleazy haha. This is a milk-loaf with cotton candy lightness that rips into lofty strands of deliciousness. How it got to be this magnificent from mare all purpose flour? The secret lies in developing the gluten. By hand it means 15 minutes of vigorous kneading, not quite as long with a good stand beater and dough hook. The recipe makes a huge loaf so unless you have a professional model Kitchenaid, you will have to knead the dough in batches. It gets higher and loftier if the loaf is baked in a pan with high sides; I used a large tube pan for mine.
What happened to my whole wheat bread I have been working on? The good news is I am almost finished. I have a couple of more loaves to make and by then I will have arrived at the staple bread that can satisfy everyone in my family. My husband stopped buying bread; he now looks forward to what comes out of the oven. As for this little detour from seedier breads, it is the result of last weekend’s horror from the bug I picked up somewhere. It ruined the weekend, but by Monday the storm was over and I was ravenous, but not quite ready to resume the grains and fibre train. Along came the lofty milk loaf and the milk bread. All is well and when the loaf I kept is gone, we shall go back to birdseeds again.
3 cups whole milk
3/8 cup butter, melted
8-1/2 cups unbleached white flour
6 Tbsp sugar
1 tsp salt
3 tsp instant dry yeast
• Heat the milk to lukewarm.
• Melt the butter and whisk into the milk. Set aside.
• Place the flour in a large mixing bowl.
• Add the sugar, salt and the instant yeast and whisk to combine.
• Add the milk mixture and stir to combine.
• Knead the dough until ludicrously elastic. By hand knead vigorously for 15 minutes. In a stand beater with a dough hook knead each batch of dough for 8 minutes.
• [Your beater will probably not be able to handle the dough all at once, so knead it in 3 batches]
• Combine all the dough and knead it into a large mound.
• Butter a large mixing bowl and place the dough in it.
• Sprinkle the top with flour and set it aside to double.
• Preheat the oven to 400F.
• Butter a large tube pan generously, making sure the center flute and the corners of the pan are not missed. Or you may line the entire tube pan with parchment paper, it can be done.
• Turn the dough onto a board [with the floured top on the bottom].
• Cut the dough into 3 strands. Do not reroll the dough.
• Pulling and stretching lightly, bread the three strands.
• Place into the prepared tube pan and let it rise until the dough just about spills over the rim.
• Preheat the oven.
• Place the risen loaf in the oven and bake until nicely browned.
• Remove from the oven and let the cool down before removing from the pan.
• Slice and serve.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!