33 Wonderfully Soft Bread

Wonderfully Soft Bread indeed!..

True to its name..I love this bread..U know sometimes, it just baffled me that the bread dough just refuses to rise albeit following the instructions to a T. Previously, before attempting this wonderful bread, I tried making another bread recipe, the pandan bun..Normally if there's any leftover instant yeast, I would normally wrapped it tight & store it in the fridge for later use..and I don't know if this got anything to do with it, but everytime I used leftover yeast from the fridge. most often than not, the dough just refuses to rise while in the BM..That was what happen with the pandan bun..the dough didn't rise in the BM even after 1.5 hours..but I still was hoping for a miracle & continue to proof it & baked it in the oven..but nothing of the sort happened and off to mr T the 'hard' pandan bun went..i was pissed!

So for this wonderfully soft bread recipe, I bought a new packet of instant yeast & decided to try 1 more time..& u know what...the dough rises well...so gebu while even in the BM..the yeasty bread smell was so heavenly..so sometimes I guessed fresh instant yeast was what I need to have in the dough...not the leftover ones from the fridge...but that's just me lah...maybe other people got no problem with leftover yeast...err...since this is a success...there's another bread in the oven now..hehe...gotta see how that one turns out later :) till then see u guys later...ta...

Ingredients :

310g bread flour
60g cake plain flour
40g Nestle CoffeeMate milk powder
115ml skim milk (fresh milk)
20g condensed milk
55g castor sugar
3g salt
7g instant yeast
1 egg + 2 egg yolks (I used 2 large eggs)
40g butter (room temperature)

Egg Glace : 1 egg lightly beaten with 1 teaspoon water fresh milk

Method :

1. Sieve flour mixture into a large mixing bowl.
2. Make a well in the middle of flour mixture and add in all the rest of ingredients except butter.
3. Mix till a dough is formed and knead in the butter till you get a smooth dough.
4. Prove dough for 50 minutes or till double in size.
5. Divide dough into 12 portions of 60g each and shape it or wrap in the filling. Prove for another 50 minutes or till double in size.
6. Brush with egg wash and bake at 190C for 15 minutes or till cooked.

Note :

I used my breadmaker to do the job for me...

Source: Mamafami... TQ Ma..

Adapted fr: Florence's blog