Honey Taro Sandwich Loaf

Honey Taro Sandwich Loaf / Mono + Co

After baking these buns at a lower oven temperature that produced really soft texture, I wanted to see if this can be replicated on covered loaf recipes to turn them softer.

End result: softer, thinner crust with crumbs that stay soft and fluffy.

Honey Taro Sandwich Loaf / Mono + Co

I also added an extra tablespoon of raw honey to this recipe, as I usually can taste some sweetness in my bread, but never the aroma of honey.  This time, with 3 tablespoons in total, I finally can taste the honey in my end bake.  But this also means that I need to add slightly lesser liquid (water in this case) to my dough to make it easier to handle/shape.  Like I mentioned in my other recipes, I like to add just half the liquid stated in the recipe first, then top up slowly till the dough finally come together into a firm ball.  I do this to prevent the dough from getting too wet when I tweak the recipes/ ingredients.  I noticed that even an alteration in the brand/type of flour, sometimes the liquid amount required might also deviate slightly.

Honey Taro Sandwich Loaf / Mono + Co Honey Taro Sandwich Loaf / Mono + Co

Honey Taro Sandwich Loaf

225g plain flour
1 teaspoon instant yeast
1/4 teaspoon sea salt
3 tablespoons raw honey
105g mashed taro
80g water
30g cold butter, cubed

In a mixer bowl, place the dry ingredients: plain flour, instant yeast, and sea salt, mix these dry ingredients well with a hand whisk.  Next, add cooled mashed taro, raw honey, and half of the water to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the remaining of the water with the mixer running, you may need more or less of the water stated in the recipe.  Watch the dough, when the ingredients come into a ball,  stop adding water and turn off the mixer.  Let the dough rest for 15 minutes.

Start the mixer running on its lowest speed again to 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 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. Shape the dough and place in a well-greased Pullman tin, seam side downwards, and cover the tin.  Remember to grease the cover as well.

Let the bread rise for 60 minutes then bake for 30 minutes in a preheated oven at 180C.  Remove bread from tin immediately after baking and leave it to cool completely on a rack.



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