Soft As Cotton Custard Bread
By: ping
Published: Sunday, November 7, 2010 - 1:33am

Ingredients




CUSTARD
1 egg yolk
1 tablespoon sugar
2 tablespoons bread flour/ high protein flour
65 mls fresh milk
1/2 teaspoon tsp vanilla extract/ ¼ tsp vanilla essence
DOUGH
250 grams bread flour/ high protein flour
2 1/2 tablespoons caster sugar
1/2 teaspoon salt
1 teaspoon quick active dry yeast
2 1/2 tablespoons milk powder
100 mls water
25 grams unsalted butter

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.

About


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