Was browsing through Honey boy's blog and was attracted to her recent bake Honey Milk Loaf ( Stone Ground wholemeal version).
Even though, I didn't have her Hokkaido Milk, I went ahead to bake this bread and I must say it is really soft, moist and nice bread. Stays good even on the third day. Lucky, I gave it a go - it's good bread. I wouldn't mind baking this bread again.
Very straight forward preparation but it took one and half hours to proof the dough to over the rim of the baking tin.
[adapted from Cosy Bake with some modifications]
200 gm bread flour [removed 2 tbsp and replaced by wholemeal flour]
100 gm cake flour
4 gm instant yeast [I used 1 1/2 tsp]
60 ml honey
1 egg yolk
5 gm salt [I used 1/2 tsp]
180 ml milk [I used slightly less cos' I don't want the dough too wet and sticky]
10 gm butter [I used 1/2 tbsp]
- Put all ingredients [except milk and butter] in a electric mixer bowl. Knead with medium low speed and gradually add in the milk [you may not need all the milk cos' the dough may be too wet and sticky]. Knead for about 10 minutes until the dough is soft and smooth.
- Add in butter, continue to knead until dough is soft, smooth and elastic [or window pane stage]. If dough is too wet, it may need a longer kneading time to reach elastic stage.
- Move the dough out to shape into a ball [flour your hands to do this step]. Place it back into the bowl, cover and leave to rise until double [takes about 30 minutes].
- Punch down dough to deflate the air and divide into 2 equal portions.
- Take one portion, roll flat and fold into thirds, then roll tightly into a roulade [swiss roll style]. Place it on 1 side of the baking tin. Do the same for the other portion.
- Leave dough in oven with door closed and let it rise to slightly over the rim of the baking tin [mine took about 1 1/2 hours]. Remove from oven before preheating oven at 170 degrees C for 10 minutes.
- Baked bread for 30 minutes. Remove bread from tin immediately to cool on wire rack.