VANILLA BREAD LOAF [STARTER DOUGH METHOD]

Came across this bread recipe at Cosy Bake blog and I doubled the quantity because I am making 2 loaves at one time.  Also used the starter dough method and the loaf bread turns out well.  Soft and fluffy for 2 - 3 days.

Ingredients - Starter Dough

240 g bread flour

60 g plain flour

2.6 tsp instant yeast

200 ml milk

• Mix all the ingredients together into a soft but rough dough.  Cover and set aside to proof for 1-2 hours or till double in size.

Ingredients - Bread Dough

240 g bread flour

60 g plain flour

1.5 tsp salt

90 g condensed milk

4 tsp vanilla essence

100 ml milk [add gradually otherwise the dough maybe too wet]

60 g butter

• Add all bread dough ingredients [except butter and milk] to starter dough in an electric mixer fixed with dough hook.  Knead on low speed to blend ingredients well, then gradually add in milk.  Do not add all the milk if dough is already wet.  Continue kneading till dough is smooth and soft [about 10 minutes] then add in butter.
• Continue to knead for another 10 minutes until the dough is smooth and soft again.  Remove dough from hook and roll into a ball.  Cover to proof for 15 minutes or until the dough has doubled in size.
• Punch down dough to release the air.  Transfer the dough to a floured board.  Divide dough into two equal portion.  Fold into third for each portion. Set aside.
• Roll out each portion into a rectangular shape and roll up swiss roll style, seal the edges.  Place in baking tin, cover and leave to proof for 1 hour or until the dough has doubled in size.  Do the same for the other portion.
• Bake in preheated oven at 180 degrees C for 25-30 minutes.
• Remove from tin immediately to cool on rack after baking.

Note:  I add some chocolate chips when rolling bread just to finish off the leftover chocolate chips.  No sugar is added