This is the first recipe that I have tried from the book. I have no regrets so far as it turned out very good - a milky and soft, moist bread!
Ingredients: ( Yields about 966g dough)
A
350g bread flour
150g plain flour
30g milk powder (I used Anlene. It's the only type I have)
40g caster sugar
7g instant yeast
8g salt
B
250ml cold fresh milk
1 large egg, lightly beaten
60g unsalted butter, soften
Evaporated milk for glazing
1. Place ingredients A in a miximg bowl and give it a couple of swirls with a hand whisk to mix.
2. Add milk and egg and mix with a dough hook until it forms a dough.
3. Add butter and continue mixing till all the butter is thoroughly blended in and the dough is smooth and elastic.
4. Remove dough and shape into a ball and place it in the mixing bowl, cover with a damp tea cloth or clingwrap. Rest the dough till it doubles in size.
5. Remove dough and hand knead for 1 minute.
6. Cut the amount required. I divided the dough into 2 portions.
7. Flatten the dough into a rectangular shape and roll like a swiss roll taking care to seal the joints.
8. I placed one portion in a loaf tin and the other on a baking tray. Rest until it doubles in size.
9. Make slits on the top of dough, glaze with evaporated milk.
10. Bake in preheated oven 195deg C for 20 minutes.
11. Remove bread to cool on a rack.
