https://youtu.be/5Ce2IJgxW2E
Ingredients
- Water 120ml
- yeast 1 tea spoon
- sugar 3 tea spoon
- salt 3/4 tea spoon
- Milk powder 4 table spoon
- Egg 1
- Bread flour 250g
- Melt butter 20g
I put all the ingredients except the butter into the Philips food processor model HR7776 and let it knead for 10 minutes. Then I put the melt and soft butter of 20gram into the batter. Continue to knead for several minutes until the batter becomes smooth, elastic and stretchy.
The first time I make this bread, I simply put the dough on the silicone mat and cover it with a very big stainless steel bowl which I bought from ikea. The dough rises fast and well.
But the second time I make this bread, the dough does not rise as fast as the previous one. It becomes only slightly bigger after one hour. I am curious about what might go wrong.
I decide to put it inside the bowl and cover it with a towel, which is a conventional approach. It rises a bit more after one hour but its size is never comparable with that in my first time.
Then I punch the dough and divide it into about 10 small portions.
For each portion, I use a rolling pin to flatten it into a rectangle, then roll it.
After finishing rolling all the dough, I put the oil on the baking pan with a brush and put the doughs over it. Then I cover it with plastic wrap or towel until it doubles in size. It may take about 30 minutes in this step.
Then I crack an egg into a bowl and mix it with a bit water. Use a brush to apply the mixture on the surface of each dough
Bake 15-20 minutes at 175 degree
The bread turns out quite soft. When I press the bread, it will bounce back beautifully. The bread I baked first time tasted better with better texture, although the bread I made in the second time looks better with brown color. Their comparison is here.
I eat the bread with blueberry jam and peanut jams, feeling it is perfect for breakfast. I find myself loving bread more than muffins these days. I will definitely find more recipe and challenge myself
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