A soft and fluffy loaf of bread that uses plain flour. Great alternative when we run out of bread flour at home!
- 280 g plain flour + 20g superfine wholemeal flour*
- 18 g milk powder
- 1/2 tsp salt
- 1 tsp instant dry yeast
- 40 g sugar
- 150 g water, chilled
- 30 g beaten egg, chilled
- 40 g unsalted butter, chilled
- 50 g raisins
- Reserve some beaten egg for egg wash
- Place ingredients into bread pan in this sequence: water, sugar, salt, milk powder, egg, butter, flour, raisin.
- Make a hole in the middle of the flour. Place yeast there. Cover with some flour.
- Select the kneading dough function on your bread machine, the process should take 15mins (I am using Panasonic SDP-104, Menu 11).
- Once the cycle has ended, let the dough proof for about 1.5 hour.
- Once dough has proofed, sprinkle the working surface and the dough with some flour.
- Using your hand, punch dough down to release air. Divide the dough into 2 portions.
- Shape the dough into 2 balls. Cover and rest for 15 mins.
- Using your rolling pin, roll out the dough into a long rectangular shape.
- Swiss roll the dough and seal the edges by pinching them together. Rest for 15mins.
- After resting, roll out the dough again. Check that the width of the dough (short side) should be about the width of the bread tin.
- Flip the dough over, roll up and seal the edges together.
- Place dough into lined or greased bread pan. Proof for about 60 mins,or until the dough reach the rim of the tin.
- Preheat oven to 170C about 10-15 mins before proofing time ends. Egg wash the top of dough.
- Bake at the lower rack in preheated oven at 170C for about 45-50 minutes. Check for browning about 20 mins into the baking time. You might want to tent the top of the loaf with a pc of aluminum foil or baking paper to prevent too much browning.
- Let the loaf bread cool down on wire rack completely. Slice on day of eating to prevent drying out.
You can use 300g of plain flour if you do not want to use wholemeal flour.
- Category: Bread, Breakfast