Bread (single proof)

吐司 (一次发哮)

If you have whipping cream that is about to expire, and want a loaf of bread quickly (in less than 2 hours), you can try to bake this Killer Toast recipe by Victoria Bakes. The bread is very soft and fluffy especially when it is out of the oven. On second day though, it will not be as soft, but still nice. The bread is quite dense and I think it may be more suitable to make small buns instead of bread loaf.

Ingredients

260g bread flour

3g yeast

5g salt

20g sugar

30g butter

160g to 180g egg mixture (don't dump all in):

whipping cream + milk + egg. If whipping cream is more than 80g, can omit butter.

or

milk + egg

1. Prepare/weigh the egg mixture.

2. Put all ingredients (except butter and salt) into mixing bowl. Leave 10-20% egg mixture and add in only when the dough is dry. Knead at medium speed until the ingredients come together to form a ball of dough. 

3. Add butter and salt, and knead for another 3.5min until dough is smooth and elastic. Do window pane test (for gluten development), divide into portions (depending on size of your baking tin), shape and proof for 30-40min until double in size until dough reaches 90% of tin capacity - around 45min to 1 hour. This recipe only requires a single proofing.

4. Press dough lightly, if the dent stays means ready to bake. Egg or milk wash the top of the dough, then bake 180deg cel for 45 minutes at lowest rack in oven.

5. Cool the bread on wire rack.