Archive for June 11, 2017

Bread Loaf

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Bread Loaf

Ingredients:
240g  full cream milk (liquid)
40g condensed milk, at room temperature
330g bread flour
1/2 tsp salt
25g unsalted butter, soften at room temperature
1 tsp instant yeast

20 x 10cm pullman pan – grease and flour well. If you do not have a pullman pan, use a bread loaf pan

Method is using a bread machine.

Add milk, condensed milk and salt into the bread machine, followed by the dry ingredients.  Select the dough mode and press start. Once a smooth dough has form, add the softened butter.  The cycle will end with the first proof. Whole cycle is 1.5 hours.

Once the dough has completed the first proof,  remove the dough, punch down to de-gas and divide into 3 equal portions. Roll into balls and rest for 10 minutes. After that take a ball, flatten it with a rolling pin, then roll up like a swiss roll. Repeat with the balance two balls.

Return to the first piece, flatten again and roll up into a swiss roll and place into prepare pan. Repeat with the balance. Cover with the pullman pan cover and allow to proof until 70% full. Start to preheat your oven to 180C. Once ready, bake for 35-40 minutes or until bread is golden brown.

Remove from oven and unmould immediately and allow to cool on rack.

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