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"Killer" Toast



Do you remember this just one proofing bread recipe, which became quite famous last year, started by Victoria Bakes?

I have made this loaf of bread a couple of times, especially on days when I am really tight on time. However, I didn't realise that I didn't managed to note it down on my blog.

I really love this easy and soft loaf of bread!

The recipe is quite convenient for me, as a busy mom. I usually would just leave it to the bread machine to knead the dough. After which, I'll just take it out to punch out air and shape it, then leave in the bread pan to proof. Once done, just bake it in the oven.
What's more interesting, is that this loaf of bread yields quite a soft loaf, despite the easy method! So if you're a busy mum, or just want to try a no-hassle bread, try this out!






The bread is brownish as I've used quite a bit of wholemeal flour there, as well as demerara sugar. If you are using just bread flour and white sugar, the loaf would be whiter, which you would be able to see further down this post.


Yield: 1 x 450g Loaf Breadprint recipe

The Soft Killer Toast

prep time: cook time: 25 MINStotal time: 25 mins

INGREDIENTS:

  • 230g bread flour + 30g wholemeal flour (or 260g bread flour)
  • 3g instant yeast
  • 160g egg + full cream milk*
  • 25g sugar
  • 2g salt
  • 30g butter

INSTRUCTIONS:

  1. Mix all ingredients together and knead till you get a silky and elastic dough. Add butter and knead till window pane stage. (I am using Panasonic SD-P104, and the Menu 11, Dumpling Skin mode is enough. If you find that the dough is still not elastic enough and window pane, then you can add 1 more cycle, but probably stop halfway through)
  2. If you would like, divide the dough into portions as desired. Roll each dough out flat, swiss roll it up, and place into greased or lined bread loaf pan. Repeat for all portions of dough.
  3. Cover loaf pan and let dough proof to 90% of pan's height.
  4. Preheat oven to 170C. Bake in the preheated oven, on 2nd lowest rack for 20-25 mins.
  5. Cool completely on wire rack before storing in air tight container.

    Note:
    The egg + milk portion is done by adding 1 egg (XL size) into container, and then top with milk until 160g (or max 180g - please adjust baking time accordingly if you use higher hydration ratio).

    Recipe adapted from: Victoria Bakes
www.cherienoms.com









I've also recently fallen in love with adding some cinnamon to my coffee! ;)



I have also made this same recipe using just white bread flour, so you can see it's much whiter in color. I've also replaced the butter with coconut oil (just dumped all ingredients into bread machine to mix), and I love the subtle coconut scent!





3 comments

  1. Hi, i'm oso using the same bm as u. Can know how long is the dumpling skin mode per cycle? Also aft the cycle end , we can take dough out n shape into loaf? I'm new to tis bread making.

    ReplyDelete
    Replies
    1. Hello Marie! The dumpling skin mode is simply to knead any kind of dough. It's about 15 mins or so. After the cycle ended, I just take it out, punch out air and roll it out, then swiss roll into loaf. Place into lined or greased bread loaf pan :)

      Since it's single proofing only, then you can place the lid on the loaf pan, or cover the loaf pan with cling wrap, let it proof till 90% of the height of the pan. Hope this helps!

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  2. By the way, do join me on my facebook page (fb.com/cherienoms), as I will be able to reply much faster over there :) Apologies on my late reply here!

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