made this 5 years ago….
still one of the best toast i’d ever made

ingredients (450g loaf pan)

250g bread flour
213g cold milk
5g sea salt
10g caster sugar
3g instant dry yeast
30g softened butter


面包粉 250克
冰牛奶 213克
海盐 5克
细砂糖 10克
即溶干酵母 3克
软化黄油 30克


mix all ingredients together (except butter) till they come together
incorporate butter

knead till window pane stage

shape dough into a ball and rise till double in size

divide dough into 3 equal portions without punching dough down
roll dough out and swiss roll into a 1.5-2x roll
(press out bubbles along the way)
rest dough for 15 mins
面团无需排气、分割成 3等份
面团擀开、卷成 1.5-2 圈的面团
面团松弛 15分钟

roll dough out once again and swiss roll into a 2.5-3x roll
面团再次擀开、卷成 2.5-3圈的面团

place dough into loaf pan and proof till nearly the brim of loaf pan
bake in second lowest bottom rack of 220 degrees preheated oven for 20 mins
(tent bread once the top has browned ~ about 7th min into baking)
送入预热至 220摄氏度倒数第二层烤箱烤 20分钟
(面包顶部上色满意后可盖上锡纸 ~ 约烘焙 7分钟后即可盖纸)

Personal note/温馨小贴士:

– this recipe requires bread flour that has good liquid absorption ability. if your bread flour does not absorb liquid well, you will be left with a sticky cake batter. so you must know your flour well~~ you can refer to my previous post on the flour i use

– as this is a very hydrated recipe, you can go ahead to use high speed to knead the dough (i used speed 8 on kitchenaid)
因食谱含水量特大,亲们可尽管用高速揉面(我用厨师器 8档)

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