Soft As Cotton Custard Bread

Ingredients

1 tablespoon sugar
2 tablespoons bread flour/ high protein flour
65 mls fresh milk
DOUGH
250 grams bread flour/ high protein flour
2 1/2 tablespoons caster sugar
1/2 teaspoon salt
2 1/2 tablespoons milk powder
100 mls water

Preparation

1
CUSTARD
2
Put all custard ingredients (except vanilla) into a pot and whisk until smooth.
3
Cook mixture at medium heat, stirring continuously, until it thickens into a paste. Remove from heat.
4
Stir in vanilla.
5
Transfer custard into a small bowl, cover with cling wrap and refrigerate for 1 hour.
6
DOUGH
7
Mix dough ingredients with the cooled custard until well combined.
8
Knead dough until it becomes smooth and elastic and no longer sticky.
9
Place dough in a lightly oiled mixing bowl. Cover bowl with cling wrap or a tea towel and leave for an hour, or until double in size.
10
Punch out the dough and knead a little to get rid of air bubbles.
11
Divide dough into 3 portions and shape them into neat little balls.
12
Place them side by side in the oiled loaf tin. Cover with wrap or a tea towel and allow to rise for another hour.
13
Bake in a preheated oven of 180˚C for 30 minutes.
14
To prevent the top from over-browning, tent bread with aluminum foil after 20 minutes of baking.
15
Unmold immediately when done. Cool completely before storing.

Tools

 



About

So soft, So cottony, so delicious just on its own!

Yield:

80.0 servings

Added:

November 7, 2010

Creator:

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