Killer Toast (just one proofing)


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



5 comments:

  1. Replies
    1. Heheheh .... thanks a lot Phong Hong, this recipe is a keeper, easy to make and yield amazing fibre and super soft.

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  2. This blog is looking repository of food, we can find every kind of food recipe in this blog. please share more veg recipe because i want to add in our menu list. Chinese and Indian restaurant

    ReplyDelete
  3. Hi Doris. How to achieve window pane?

    Ria

    ReplyDelete
    Replies
    1. Hi Ria,

      Window 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 :)

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