Monday, 28 August 2017

Honey Milk Bread 蜜奶吐司

Due to time constraint, instead of natural yeast starter, today, I am back to instant yeast to make this lovely loaf of Honey Milk Bread 蜜奶吐司.

The dough is really easy to handle.  As I was busy preparing for dinner, the dough proof a little longer and I was worried that I might have to bin this loaf.  Thankfully, all turned out well and it is soft and fluffy.

Since it is a big loaf, I gave half to a friend.  Hope they like it.

You may halved this recipe for a smaller loaf if you have a small family.



Findings: The bread is soft and fluffy and it does stay soft even overnight.  
I am sure if you like asian bread texture, you will like this too.

What you need:

480g bread flour
50g wholemeal flour
5g instant yeast  
10g salt
25g light brown sugar

20g honey
50g whipping cream

320g cold milk
25g unsalted butter

Method:

Mix bread flour, wholemeal flour, flours, instant yeast, sugar and salt well.

Mix in honey and whipping cream.

Add in cold milk and knead until it forms a smooth dough.

Add in softened butter and knead until it passed window pane stage.

Remove and preshape into a ball.  Cover and let it proof until double in size (approx 1 hr)

Remove onto a lightly floured table top.  Divide into 5 pcs (approx 195g each).

Flatten and shape into a ball.  Cover and let it rest for 10 mins.

Lightly roll into a oblong shape.  Roll into a rod.  Cover and let it rest for 10 mins.

Lightly roll into a log, flip over and roll up again.

Put into a lightly greased Pullman tin (950g).  Cover with clingwrap and let it proof until 80% tall.

Bake at 215 °C for 20 mins and lower heat 200°C for another 20 mins.

Remove and lightly dropped the tin to release.  Remove bread immediately from tin.

Cool completely before cutting.


Enjoy!