Wheat milk load -by Fiona Lau

300g bread flour
50g wheat flour
1 egg (about 60g)
1 tsp instant dry yeast 
60g unsalted butter
1/2 tsp salt
25g fine sugar 

200g fresh milk 

1. Mix all ingredients, except the butter, together into a lump. Let the dough rest for about 20 minutes.
(I find by resting the dough, makes the kneading easier)

2. Knead the dough until it is smooth. Add in the butter, knead till it can pull out into a membrane.
This step determines the texture and softness of the loaf.

3. Shape the dough into a ball, place in a mixing bowl, spray some water on top, cover with a lid, and proof for about 50 minutes, or till the size double.

4. Invert out the dough onto a floured work top. Deflate the dough and divide into two- three. Roll into balls, return to the mixing bowl, cover with a lid, and rest for 15 minutes.

5. Take out one dough, roll it flat with a rolling pin. Roll up the flat dough and let it rest for 15 minutes. Repeat the step for the other dough.

6. Roll out the dough again using a rolling pin to a length of about 35cm. Roll it up and place inside a Pullman tin. Repeat for the second dough.

7. Spray some water and place the tin of dough in a closed oven to proof for about 40 to 50 minutes, or till the dough rise to about the height of the tin.

8. Cover the tin with a lid, and bake the dough in a preheated oven at 210 degree Celsius for about 35 to 40 minutes.

By |2017-12-07T06:23:17+08:00June 4th, 2014|Breads|0 Comments

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