Equipment
- Oven
- Stand mixer with hook
Ingredients
- 360 g All-purpose flour
- 25 g Sugar
- 1 1/4 tsp salt
- 50 g Butter
- 2 tsp Instant yeast
- 113 g Milk
- 113 g Hot water
Instructions
- Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it's activated and becomes foamy
- Place flour, salt, milk , butter and mix well using a rubber spatula or spoon
- Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
- Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
- Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap and let it rest and double in size in a warm area. ( Note: the resting time will depend on the humidity and room temperature)
- Once doubled in size knock the air out by punching the dough and dust flour to the work surface and shape it to a square shape and roll it into log shape (See video)
- Prepare the bread loaf pan. Butter 1 - 9 x 5 inch loaf pan and set aside,
- Once the dough is rolled up, pinch the seams to seal both sides and bottom . Make sure all the seams are on the bottom
- Place the bread into the prepared loaf pan container and Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes - 1 hour.
- The top of the dough should rise about 1 inch above the rim of your bread loaf pan
- Preheat oven to 180C, place the bread in the middle of the oven, and bake for 30-35 minutes.
- Remove the pan from the oven, let it cool down in the pan for 10 minutes remove the bread from the pan and keep it on a wire rack to cool down completely.
Video
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