Romanian Bread With Milk(Piine Cu Lapte)
A soft, flavorful Romanian bread with a tender crumb, perfect for breakfast or as a side, featuring a hint of milk and a crusty exterior.
Ingredients
Instructions
- Mix the sugar with yeast in a small bowl. When it reaches the consistency of sour cream, add 2-3 tablespoons of warm milk, a little flour, and mix well. Cover with a cloth and leave until it rises.
- In a larger bowl, combine the warm milk and salt. Add the risen yeast mixture.
- Add flour gradually and knead, adding a little oil as you knead. Knead until bubbly and dough is smooth.
- Cover the dough with a towel and leave in a warm place to rise until doubled in size.
- Place the risen dough in a greased baking pan and shape into a log.
- Allow the dough to rise again after shaping.
- Preheat the oven to 250°F while the dough is rising.
- Bake at 250°F until the dough starts to rise in the pan, then increase the oven temperature to 350°F and bake until the top is light golden brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or a splash of vanilla extract to the dough. If you don't have fresh yeast, you can substitute with active dry yeast; use about 1/3 of the amount. Ensure your milk is warm, but not hot, to activate the yeast effectively. Knead the dough until it's smooth and elastic for the best texture.
Serving Suggestions
This Romanian bread pairs beautifully with soups or stews, making it an excellent side for hearty meals. You can also serve it with butter and jam for breakfast or enjoy it with cheese and cold cuts for a light lunch. It's versatile enough to complement dishes like the Holiday Fruit Dessert.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, wrap the bread in foil and place it in a preheated oven at 350°F for about 10-15 minutes to restore its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Romanian Bread With Milk(Piine Cu Lapte) contains roughly 1741 calories, with 12g protein, 129g carbohydrates, and 133g fat. It is an excellent source of iron (59% of the Daily Value), calcium (55% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 1441mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour. Start with half whole wheat and half all-purpose to maintain texture, as whole wheat can make the bread denser. You may need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
How can I tell if my dough has risen enough?
If you find your dough hasn't risen adequately, check the warmth of your environment and ensure the yeast is fresh. A warm, draft-free area is ideal for rising.
What can I do if my bread comes out too dry?
If your bread is dry, it may have been overbaked. Check your oven temperature with a thermometer to ensure accuracy. If you find the crust too hard, you can brush the loaf with melted butter right after baking to add moisture and flavor. Serve with a spread like the Low Fat, Low Cholesterol Lite N' Creamy Garlic Dressing for a delicious contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).