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
- Prepare 2 pullman loaf tins (19.5 x 9.5 x 9.5 cm).
- Mix all ingredients except butter in a large bowl. Knead until a dough comes together.
- Add butter. Knead until window pane stage.
- Proof dough for 1 hour or until double in size.
- Gently knock down the dough and let it proof for another 30 minutes until doubled in size.
- Divide dough into 4 pieces.
- 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.
- Let dough proof for an hour or until doubled in size.
- During proofing, preheat oven to 180 C.
- Bake at 180 C with steam for 10 minutes and 160 C for 25 minutes.
- Cool completely before storing in airtight container.
It is a bread with a soft rich taste and a lovely fragrance from the butter and cream.