This Sweet Milk Bread recipe is a keeper. Original 元子’s recipe had plain water and whole egg. After 2 bloggers’ modifications (1st here, then here), the recipe now uses fresh milk and egg whites instead. My final proof took almost 4 hours for the dough to rise and fill 80% of the loaf pan, but I think the overall texture was worth the wait.
As with all fresh homemade bread (no additives, bread improver, blah, blah), finish it up within 2 days. On day 3, bread sort of dried out, and turned crummy, even though I only slice it before eating
Made notes below next to the ingredients to remind myself what I have used or tweaked. So far, all my 3 attempts have been very successful.
The Big Man asks for consistent taste in his daily bread, commented that I have attempted far too many different milk/sweet bread recipes. I think this is his way of saying that I should stick to this recipe.
//Adapted from Eileenの记事本
250g bread flour (I used Prima) / plain flour (I used Sheng Siong house brand, Happy Family)
50g fine sugar
65g egg white
100ml fresh milk (I used Meiji full cream)
8g milk powder (I used Fernleaf)
1/2 teaspoon instant yeast
1/4 teaspoon salt
25g unsalted butter (I used SCS and Anchor)
Oven Temp : 170C
Bakeware : Bread Loaf Pan
1. In a mixer with paddle attachment, mix well all ingredients except butter at low speed.
2. Change to a dough hook attachment, add in butter, and continue mixing till window pane stage, about 20 minutes.
3. Remove mixing bowl from mixer, cover with a clean tea towel, and leave it aside for 1 hour, The dough will rise to approximately twice its original size.
4. Punch down the inflated dough, and pour it out onto a clean worktop.
5. Evenly divide the dough into 3 portions (approx 160g each), roughly work them into balls and leave it covered for 15 minutes with the tea towel.
6. Flatten and roll out with a pin and roll up dough like a swiss roll from the shorter end. Leave dough aside for another 15 minutes.
7. Repeat step 6, this time pinching the seams to seal tightly. Arrange the 3 rolled up dough with seam facing down into the loaf pan. Final proof till dough rise up to fill 80% of the pan.
8. In a preheated oven at 170C, bake for 35 minutes.
9. Remove the bread from the baking tin immediately after the baking is done. Leave the bread on a cooling rack to cool completely before slicing.
For a better understanding of Step 6-7, See Photos Here.