The picture above says it all, the bread is so soft that you just can’t get enough of it. I am sure that you would not stop for just one slice. As I am constantly trying and experimenting on new recipes, I decided to try making a pillow soft bread with just one single proof and not using tangzhong method; it turned out pretty well. Everybody loves it that I have to bake it for a couple of times in one week.

Ingredients

• 300g bread flour
• 3g instant active yeast
• 30g sugar
• 40g whipping cream
• 30g well beaten egg
• 150g full cream milk
• 20g butter (cut into small pieces)
• 3g salt

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

• Preheat the oven at 180 degree celsius
• Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
• Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
• Use the J hook to knead the dough at low speed. Knead until dough is formed
• Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
• Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝）
• Divide the dough into 3 equal balls , flatten it into rectangular and roll it up like a swiss roll. Cover with plastic and let it rest for 15 minutes
• Lightly flour your work surface, use a rolling pin to flatten it into rectangular shape with the width size that fits in in your bread box. Ensure that all air pockets are popped to get a fine crumb and prevent uneven air pocket on the finished product. Flip the dough and roll it up tightly like a swiss roll. Put it into the bread box. Do the same to the other dough. ( Refer to pictures below)
• Cover and let it proof for about an hour and half or until the dough reaches to 90-95 percent height of the bread box
• Brush the top with egg wash (1 beaten egg + 1 tbs water)
• Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark.
• Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

note: if you glass dish to bake, you will need to adjust the temperature to higher or longer time to bake. As glass is not a heat conductor like metal box. Another thing to take not is if you use baking dish, that are low in height , then 90-95 percent proofing height is no longer applicable. What you need to see is at least double in height increase during proofing. Do note that the time of proofing is just a guideline, as there are other factors that would affect the proofing time, it can be the temperature, humidity or even the yeast. 😊