double soft bread loaf

Double soft bread

This bread has been on my to-bake list for ages.

I doubled the recipe and made 2 loaves. I changed the egg amount as I did not want to crack another egg to make up the 6 grams and topped up with cream instead.

I used up the last of the casarine flour with this bake. I shall buy more, if there is stock, when I visit Hong Kong again.

Double soft bread loaf (adapted from Ko-Bo)

  • 433 grams Casarine flour
  • 207 grams bread flour
  • 6 grams active dry yeast
  • 26 grams castor sugar
  • 64 grams honey
  • 58 grams egg, lightly beaten
  • 70 grams whipping cream
  • 32 grams unsalted butter, softened
  • 326 grams water
  1. Prepare 2 pullman loaf tins (19.5 x 9.5 x 9.5 cm).
  2. Mix all ingredients except butter in a large bowl. Knead until a dough comes together.
  3. Add butter. Knead until window pane stage.
  4. Proof dough for 1 hour or until double in size.
  5. Gently knock down the dough and let it proof for another 30 minutes until doubled in size.
  6. Divide dough into 4 pieces.
  7. Roll out each piece to 13 x 23 cm. Fold up 1/3 from the bottom and 1/3 from the top to shape each piece into a long swiss roll. Seal well. Place 2 rolls per tin, sealed side down.
  8. Let dough proof for an hour or until doubled in size.
  9. During proofing, preheat oven to 180 C.
  10. Bake at 180 C with steam for 10 minutes and 160 C for 25 minutes.
  11. Cool completely before storing in airtight container.

Double soft bread1

It is a bread with a soft rich taste and a lovely fragrance from the butter and cream.


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