Milk Sandwich Bread

This bread is buttery and soft and the texture perfect.  I had this bread next day just as it is,  without toasting it and the taste was awesome and flavorful ( may be because of the butter used.  The bread can be sliced also very well.

Ingredients
3/4 Cup Milk
1 Egg
5 Teaspoons Sugar
1 Teaspoon Salt
3 Cups All purpose flour
1 Teaspoon Instant yeast
1/4 Cup Butter (unsalted)

Method
In lukewarm milk add the butter, sugar, yeast and mix this well till the butter melts. Leave this aside till the yeast is foamy. 

In a large bowl, combine all purpose flour, salt and egg . Mix well add the yeast mixture and knead until you have a soft and elastic dough.  Then take this dough on to the kitchen counter and continue kneading for about 15 minutes. After you find that  the dough is soft and smooth, place this in an oiled bowl. 

Let it proof in room temperature covered with cling wrap for an hour or double in size.

Remove dough and punch out the gas. Divide dough into 2 equal portion. Roll and shape into balls.

Flatten one ball and roll out into a longish shape. Roll up the dough swiss-roll style. 

Do the same for the remaining dough.

Place dough in lightly greased bread tin/pan. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.

Bake at pre-heated oven at 200 degree C  for about 25 to 30 minutes.

When slightly cooled unmold the bread and place it on a cooling rack till it cools.  See that the dough is cooled completely before slicing.

Labels:  Breads, Bake a thon

Bake-a-thon 2014

An InLinkz Link-up