Source
: Victoria Bakes
Ingredients
(450g loaf pan)
260 gr Bread flour
3 gr Instant dry yeast
160-180 gr Liquid (combination of one egg (use ONE XL egg) + full cream milk)
30 gr Sugar (10 gr if making a salty toast)
2 gr Salt (6 gr for salty toast)
30 gr Butter
Method:
- Mix
all ingredients (except butter) together and knead till you get a silky and
elastic dough
- Incorporate
butter and knead till window pane stage (crucial part, when the dough is not
easy to bread when pulling the dough)
- Divide
dough into any preferred portions (I let it rest for 10 mins), then roll out
flat. Roll just like a swiss roll (or fill any preferred filling) , and place
into greased loaf pan ( TIPs : put the dough side by side, you want your bread
to grow TALLER instead of grow FATTER)
-
Rise till dough reaches 90% of height of pan (I let it proofing for 30-45 mins
depending on the pan size)
- Bake
in preheated oven of 170-180 degrees C, second lowest rack for 15-40 mins,
tenting bread with foil if it browns too quickly
Beautiful buns, DG!
ReplyDeleteHeheheh .... thanks a lot Phong Hong, this recipe is a keeper, easy to make and yield amazing fibre and super soft.
DeleteHi Doris. How to achieve window pane?
ReplyDeleteRia
Hi Ria,
DeleteWindow pane stage mean that your bread dough is properly kneaded and it won't easily break when you pull over the dough. The best you may check in google under "window pane in bread", you may see the picture clearly on how other people show us :)