I used to enjoy kneading the bread dough. These days I try to avoid kneading the dough because my hands are sore. The other day I wanted to make soft Milk Bread, and I decided to make it using my No-Knead method. I used Plain Flour that has lowest amount of gluten. I was very happy with the result. This bread tastes like Brioche.
Loaf Tin
21cm x 11cm Loaf Tin *Use a similar size load tin
Ingredients
3 cups Plain Flour *OR Bread Flour
1/4 cup Sugar
1 teaspoon Salt
2 teaspoons Dry Yeast
1 cup Milk *warmed
1 Egg *whisked, save 1/2 tablespoon for brushing
60g melted Butter *plus extra to grease the loaf tin
Method
- Combine Plain Flour, Sugar, Salt and Dry Yeast in a mixing bowl.
- Add warmed Milk and Egg, use a spatula to combine roughly, add melted Butter, and mix well to form a soft and sticky dough. Cover with a large plate and rest for 10 minutes at warm room temperature.
- After 10 minutes, it is still very soft and sticky. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. Cover and rest for 10 minutes again. *Note: This process makes the dough elastic.
- After 10 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. *Note: You can repeat one more time after 10 minutes.
- Cover and set aside in a warm place for 30 to 60 minutes or until doubled in size.
- Divide the dough in half. Roll out each portion into a ball and place in a greased loaf tin, and set aside in a warm place for 30 to 60 minutes or until doubled in size. Preheat oven to 180℃.
- Brush the top with saved Egg and bake for 30 minutes or until nicely browned. When the top gets too dark, cover with a sheet of foil.
- Remove from loaf tin to a wire rack and cool.
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