The Killer Toast (1 Proofing)

Finally I am blogging about this bread. This recipe has been so so popular especially in Instagram
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
30g sugar
2g salt
30g butter

Method:

1. Pour milk and egg in the bread maker pan, followed by bread flour, salt in one corner and sugar in another corner
2. Make an indentation in the centre and pour in instant yeast
3. Set the machine to Dough and press start
4. After 5mins, add in butter and let the machine do the rest of the kneading, about 30mins depending on the type of bread maker
5. Take out the dough from the pan and place it on the lightly floured surface
6. Knead slightly for a few mins til dough is smooth and window pane is achieved
7. 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
8. 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!)
9. Bake in the preheated oven of 170degC about 45mins til the top is browned evenly and sounds hollow when tapped
10. Remove from oven and transfer to a cooling rack. Brush the top with melted butter for extra shine
11. 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...