Soft Taro Milk Loaf

Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co

The first bread loaf that I bake after almost a month long hiatus is this Taro Milk Loaf, exactly the same as this recipe I baked earlier, with milk instead of plain water.  The bread is now good enough to be eaten on its own since I have added a whole egg, butter, and milk as ingredients.  Talk about convenient food!

Soft Taro Milk Loaf

200g bread flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
100g steamed taro, mashed
1 egg **
55g fresh milk
30g cold unsalted butter, cubed

** I ran out of large eggs and used a 55g egg for this bake.  If a larger egg is used, I will add just 30g milk, and top up if necessary, spoon by spoon, until the ingredients come into a ball.  Otherwise, the dough may end up too wet to be handled or shaped.

In a mixer bowl, mix well the dry ingredients: bread flour, yeast, sea salt, and raw sugar with a hand whisk.  Add cooled mashed taro, egg, and half of the fresh milk to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the fresh milk, with the mixer running, until the ingredients come into a ball.  Let the dough stand for 15 minutes, cover the bowl with a clean tea towel if your kitchen is windy.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover with tea towel, and bulk rise for 1 hour.

After an hour, the dough should rise to double its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  Shape the dough and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.




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