Raspberry milk bread


Used my new canopy mould to bake this flower shaped bread. Used raspberry paste  to make the middle portion.  The canopy bread mould was an early xmas pressie from Hub. I love the bread mould. Esp Cute bread mould! 😀

Left the bread for second proofing before we went out for dinner. By the time we reached home, the dough expanded and almost ‘overflowed’. Lucky the bread turned out well. 



Recipe  (modified and adapted from Yichihye)

bread flour 160g
sugar 20g
yeast 2.5g
butter 16g
salt 16g
milk 105-110ml

raspberry paste  (optional) 1tsp

Combine all dry ingredients except butter. Add the milk until dough is formed. No need to finish the milk. Rub in the butter and knead until the dough is elastic and smooth. Set aside to proof for 60mins. Punch out the air and  take 1/3 of the  dough to mix with the raspberry  paste. Roll out the dough into a single strip. Roll out the original dough into oblong shape. Place the raspberry dough onto the plain dough. Wrap and seal the dough. Set aside in the mould to proof for another 60mins. Bake in preheated oven at 180C for 20mins.


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