Its another bread again .... yeap die die must make a toast!!
This recipe came from connie from KC forum.
She taught me how to calculate how much dough to out in the loaf pan!! 662g to be precise for my loaf pan .... that's how my loaf got into a perfect square
Ingredients:
220ml Cold milk
1 Egg
30g Butter
1 tsp Salt
260g Bread flour
60g Wholemeal flour
80g Plain flour
1 TBsp Milk powder (optional)
20g Sugar
2 tsp Instant yeast
Method:
(1) Put all the ingredients in the order above into mixer
(2) Knead till window panel stage
(3) Remove the dough from the pan and put it into a big mixing bowl. Wrap the bowl with cling wrap. Let it prove until double the size. (Timing will depend on the weather)
(4) Divide it into 4 equal pieces, mould them into balls and let the dough rest for 10 minutes.
(5) Roll each dough flat and roll it up like a Swiss roll. Leave to rest for 10 minutes. Then, repeat the rolling process one more time and place all the 4 pieces of dough into the greased bread loaf tin. (Note 2)
(6) Let it prove for 45 minutes, or when the risen dough has filled 80% of the loaf tin. Cover it with the loaf tin lid.
(7) Bake in a preheated oven at 200C for 35 minutes. Remove it immediately from the tin when baked. Let it cool on wire rack.
(8) Slice after it is completely cool.