I have been baking this bread many times, most of the time in loaf and pull apart buns shapes, but every time I had no chance to take pictures as it always finished out in an instant LOL
Yes, it's that good. This bread is really soft and fluffy with a milky taste, we love it a lot!
Besides the taste and texture, the winning point about this recipe is it only needs one time of proofing, which cut the preparation timing as compared to the traditional way of preparing bread by about an hour
Recipe is from Victoria Bakes
What you need:
(for 450g loaf)
260g bread flour
3g instant yeast
1 large egg + full cream milk = 180g
- Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
- Make an indentation in the centre and pour in instant yeast
- Set the machine to Dough and press start
- After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
- Take out the dough from the pan and place it on the lightly floured surface
- Knead slightly for a few mins til dough is smooth and window pane is achieved
- Divide the dough into three, flatten each using rolling pin to oblong shape and roll the dough away from you like when you're making swiss roll
- Place the three shaped dough into a greased and line loaf pan, cover with damp kitchen towel and let it proof til it almost reaches the rim of the pan (mine was taller than that!)
- Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
- Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
- Cool completely before slicing it
Fresh from the oven (yes, it's a night baking LOL)
And the next morning after breakfast, I took more pictures with the remaining 1/3 of the loaf haha...
Good morning ILove.ICook.IBakeReplyDelete
I was thinking about baking this Killer Bread yesterday but hesitated cos I am so used to traditional method of 2-proofing.
I would like to know how many days can this bread stay soft. I know you mentioned your bread finished before even you could take a picture, hence, I guess it will be hard for you to provide me with the answer now. But anyway, thank you for highlighting the recipe.
I might use the recipe in my next bread making.
Hi Priscilla, for sure this bread can stay soft til the next day, but yes, I never got the chance to check for the third day as it's already gone always haha...Delete
DO you sell your bread? can give your email or contact?ReplyDelete
Hi Karen, sorry I don't sell bread :)Delete