I did it this time! As I type this out, the sense of excitement... and fulfillment is still gushing through my blood. I'm so happy that I managed to make my first square sandwich loaf.

beautiful isn't it?

Hmm... what could have contributed to my success this time? I can't help thinking it's due to my KA mixer. The dough was so smooth at the end of the mixing time, and I could see how well the gluten has developed when I pulled the dough to test for the optimal window-pane stage. I'm definitely very impressed with it, and loving my 'new helper' in the kitchen :)

Kudos to HHB for sharing the recipe too. Reading through the comments posted by herself and others, it gave me an idea on the height the dough needs to reach, before it can turn into a square upon baking.

It was a joy to slice the bread! I felt like I could easily pack it into a Breadtalk wrapper, and pass off the bread as one baked from the local bakery.



I couldn't quite taste the milk flavour. It tasted like a loaf of white bread, but the taste is unlike the white bread from Western recipe. The amount of milk and butter called for in the recipe is higher, thereby giving it a very soft texture.

My friend visited me today, with her daughter, and the girl was munching away happily on the bread. I regretted not taking a photo of her little one. She's so cute with her chubby face, and big eyes.  I don't mind being a part-time babysitter for her!

The bread tasted good on it's own - 真的有幸福的感覺！



Here's the recipe:
(Source: Happy Home Baking)

Ingredient
143g fresh milk (I used Magnolia Fresh Milk)
35g egg
25g caster sugar
5g salt
250g bread flour
4g instant yeast
38g butter (unsalted)

Method:
Recipe below is based on my experience using a KitchenAid mixer.

• Place milk, egg, caster sugar, salt, bread flour and yeast into the mixing bowl. Turn the KA mixer to speed 1 to blend the ingredients together. You can use a dough hook to do this. 

• Increase the speed to 2, and mix till the dough comes together, and gluten has developed. At this point, you can add in the butter. Beat on at speed 2. 

• Once the butter has been mixed in with the dough, increase the speed to 4. Continue to let it beat for approx 20 mins, or when the dough reaches the window-pane stage.

• Place the dough in an oiled bowl. Cover with cling wrap and and let it proof till doubled in size. This will take about 60 mins.

• Remove dough and punch out the gas. Divide dough into 3 equal portions. Roll and shape into balls. Let the doughs rest and relax for 15 mins. *Dividing the dough into equal portions will ensure all 3 parts can rise to the same height during the 2nd proof

• On a lightly floured surface, flatten the round dough and roll it out. The rolled dough will still be circular in shape. Take the dough from the top and fold it towards the centre. Pinch down the seams. Take the dough from the bottom and fold it towards the centre. Pinch down the seams. You would have a longish dough now. 

• Flip over the dough, so that the side with the seams face the floured table.  Roll out into a longish shape. Then roll up the dough swiss-roll style. Do the same for the two remaining doughs.

• Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. 

• Bake at pre-heated oven at 180deg C for 50 to 60mins. The bread is done when the sides are evenly browned.

• Unmould the bread immediately when removed from the oven. Let cool completely before slicing.