honey wheat bread with homemade kaya 全麦蜂蜜吐司配自制椰糖kaya (๑•́ ω •̀๑)

this was one of the first few bread i made when i started baking… it is really simple and very tasty .. i mean, what can go wrong when it is a 5 star review from nearly 600 people? (๑・ω-)～♥” do note that this is a denser bread due to the use of whole wheat flour, and also, the incorporating of fat into all the ingredients during the initial kneading (vs incorporating butter after first knead when all ingredients form a loaf) but this is my hubby’s kind of bread ♡o｡(๑๏‿ฺ๏๑)｡o♡

Bread recipe adapted from Allrecipes

Ingredients／面包食材 ( 2 – 9×5 inch loaves)
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

1 包干酵母
1小匙白糖
1/2杯温水（约45摄氏度）
1罐（12盎司）花奶
1/4杯水
1/4杯蜂蜜
1/4杯融化酥油
2小匙盐
2杯全麦面粉
3杯面包粉
2大匙黄油，融化

Kaya recipe adapted and translated from 小雨伞の天空

Ingredients

3 eggs
200g coconut milk
130g gula melaka, finely chopped
pinch of fine salt
pandan leaves ~ quantity as appropriate

鸡蛋3颗
200克椰浆
130克马六甲椰糖
幼盐少许
香兰叶适量

Directions

– prepare dough by first dissolving yeast and sugar in 1/2 cup warm water
准备面团 ～ 事先将酵母和糖融化于1/2杯温水中 ～（A）

– Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled
－ 食物搅拌器中加入牛奶，1/4杯水，酥油，蜂蜜，盐和全麦粉，拌匀并混合以上(A)食材。休面15分钟。加入面包粉，继续搅拌至所有食材成团。至此，继续用搅拌器搅拌80秒，或将面团放在台上搓10分钟。搓好的面团放在抹上黄油的盆中，盖上保鲜膜，待发酵45分钟或至面团比原面团大一倍

– Punch down, and divide dough in half
取出，轻拍放气，然后将面团分割成2等份

• Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes
  各部分杆平，排气，卷起，放入抹上黄油的 9×5寸的面包烤盘。面团顶部刷上黄油，让后盖上保鲜膜。温室中进行2次发酵～大约30分钟直至一倍大

• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C)
  在烤箱底面中摆入一小锅水。预热烤箱至190摄氏度

• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool
  烤25～30分钟或至吐司顶部变金黄色。从烤箱取出后，刷上融化黄油。待凉后在切片

• kaya preparation: mix all ingredients together, and sift once/twice
  准备咖椰 ～ 椰子糖切碎 （越碎越好），备用。 全部材料混合，过筛一两次

• heat ingredients on low heat using bain marie method (i.e. double boiler method). whisking constantly
  小火，以隔水加热蒸煮的方式，用打蛋器不停搅拌 （记得要用小火）

• keep stirring non stop till mixture thickens and you can draw a number “8” on it. remove mixture from heat
  搅拌至浓稠／kaya能画出痕迹，即可熄火

• the texture of the kaya tend to be lumpy. Place it in the food processor and give it a few pulse. that will give it a creamy texture
  做好的kaya有些粗糙，放进搅拌器拌打，kaya 就会变滑溜溜啦

Personal notes／温馨小贴士:

– i halved the dough recipe and baked my bread in a 450g loaf pan. first proof was an hour, and second proof was 45 mins
我将食谱减半，做了一个450克吐司面包。第一次发酵一小时，第二次发酵45分钟

• i did not have evaporated milk in the house and did not want to use light whipping cream. so i simmered about 10oz of organic milk and let it evaporate till i got 6 oz (read this method from somewhere). i reduced honey to 1 tbsp
  家里没花奶，又不想用淡奶油替代。阅读了网上的各种意见，便打算自制花奶！我用了文火（嗨，也就是小火啦）将10盎司的有机牛奶，将其蒸发至剩下6盎司，就变成了自制花奶啦 ……^_^ 食谱中蜂蜜我减至1大匙

• i baked my loaf on the lower rack of the oven (with pan of water on the base) for 33 mins
  我把烤盘放至烤箱下层烤了33分钟

• my kaya was prepared when i was rising my loaf during the first proof.. it took me about half an hour to get it into a custardy-texture… . i used a thailand bought organic gula melaka (not sure why the colour is so light) and canned coconut milk (should try with hand squeezed fresh coconut milk next time as suggested by Anna). i used 7 short pandan leaves for this recipe and removed them from the mixture halfway into cooking the kaya as the aroma became a little overpowering
  我的kaya是在面包第一次发酵时开始准备的。大约30分钟内就开始浓稠。我家马六甲椰糖是泰国买的。。也不是为啥偏白 ……(~_~;)。 另，我用了包装椰浆。如Anna 所提议，下次应该使用鲜榨椰浆，一定会更香。我用了7片较短的香兰叶，并在蒸煮kaya半途中就将他们取出

i love this breakfast ◟( ˊ̱˂˃ˋ̱ )◞♡⃛◟( ˊ̱˂˃ˋ̱ )◞

Pollution index: 219 (very unhealthy)