Milk Bread
Ever since my bread machine went boink on me, I am enjoying kneading bread dough by hand. It sorta has a calming and relaxing feel...very therapeutic.
Initially when the bread machine went bust I moaned and groaned on how to knead my bread, mind you the Kitchen Aid mixer was there but I was reluctant to use it as the dough kept clumping up on the hook, so with no choice left I flexed my knuckles and the rest is history.
Try it, I guarantee you won't look at your bread machine the same way again.
I like the texture of the bread, it's soft and spongy.
Definitely a keeper. I would double the portion.
143 g fresh milk
35g egg - about half an egg
25g caster sugar
5g salt
250g bread flour
4g Instant yeast
38g butter (unsalted)
Place all the ingredients in a large mixing bowl, except for the butter and give it a good mix with a wooden spoon until you find the dough too clumpy to move. Dump the dough onto a floured surface and give a good knead for about five to eight minutes.
Add in the butter. Continue kneading.
Place the dough in a mixing bowl, covered with cling wrap. Let proof for 60 mins.
Remove dough and punch out the gas. Divide dough into 3 equal portion.
Place the dough in a mixing bowl, covered with cling wrap. Let proof for 60 mins.
Remove dough and punch out the gas. Divide dough into 3 equal portion.
On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining dough.
Flatten the rolled-up dough and repeat again. Use the balance of the egg and give it a good coat.
Place dough in lightly greased bread tin. Let the dough proof again, until it fills up 80% of the tin. Cover with cling wrap.
Bake at pre-heated oven at 180 ~ 190 deg C for 35 to 40mins. The loaf should have a nicc golden brown color and when you tap the top you should hear a hollow sound.
Un-mould the bread immediately and cool it on a wire rack. The bread should be completely cool before slicing.
Enjoy...jue
from happy home baking
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