Milk Bread Loaf

b2

Milk bread loaf for everyone once awhile when I have the time to bake. 

These bread took me nearly 24 hrs to complete. Nevertheless, they are very soft and good to eat on its own. 

 

Recipe 

Sponge Dough
bread flour 182g
instant yeast 2.5g
warm milk 110g

Combine all and proof at room temp until the dough size doubled, then set aside in the fridge to proof for 16-24hrs.

Bread Dough
bread flour 78g
milk 62g
sugar 21g
butter 21g
salt 4g

Combine all, together with the sponge dough, except the butter. Knead the dough until the dough is smooth, add in the butter. Continue to knead until the dough is elastic. Set aside to proof for 30mins. Divide into 3 portions. Shape and proof. Bake in preheated oven at 180d for 35mins.

 

Butter Bread Bun

b2

I wish I have more time for myself… My mind wanted to bake but my body was too tired to do so these past few days. Anyway, I tried today. Baking these simple butter buns for the kids. 

 

b3

 

Recipe (makes 8) 

bread flour 150g
wholemeal flour 25g
cake flour 25g
sugar 5g
salt 3 g

milk 110g
egg 30g
maple syrup 10g
unsalted butter 40g

** the usual straight dough method
** Bake in preheated oven at 180d for 15mins

Japanese Milk Bread

BREAD1

It was an unplanned bake. I couldnt sleep last night. So decided to make bread for everyone, just in time for today’s breakfast. Love the softness and the sweet vanilla smell. 

 

BREAD3

 

BREAD2

 

Recipe 

bread flour 250g 
sugar 20g 
milk powder 15g 
salt 3g 
instant yeast 3g 
milk 130g 
vanilla essence, a few drops 
unsalted  butter 25g 

Combine all the ingredients and continue to knead till the dough turns smooth and elastic. 
Set aside to proof.
Deflate and shape accordingly.
Set aside to proof. 
Preheat oven at 200C and then bake at 180C for 20mins.  

** I baked this bread on the pizza stone.