Recipe adapted from Honeybeesweet.blogspot.com
Prefremented dough :-
250gm bread flour
3gm instant yeast
Knead till pliable dough, no need to be smooth. Chill for 12 hours in the fridge or maximum 3 months inside freezer , covered .
Main Dough :-
270 gm Bread Flour
30gm cake flour
70 gm prefremented dough (above)
3 gm salt
12 gm milk powder
15 gm brown sugar
6 gm yeast
80 gm egg
8 ml fresh milk
35 gm butter
Knead the above till membrane stage. Covered and proved for an hour or till double .
Lightly knead to release air. Rest for 10 mins.
Then roll and shaped the dough. Proved second time till double .
Baked at preheated oven at 180 C for 30 mins.
|Butter split top Honey bread|
Verdict : Soft, Bouncy bread with slight tinge of honey smell.
Easy to achieve membranne stage , 1-1/2 cylce on bread maker.
Try it !