Potato Milk Loaf

牛奶面包

Ingredients

300g bread flour

8g potato flakes

225g fresh milk (45g for rehydrating potato flakes)

10g milk powder

40g sugar

3g instant yeast

3g salt

30g butter

Egg for egg wash (optional)

Method: 

1. Rehydrate potato flakes with 45g of fresh milk.

2. In a stand mixer attached with a dough hook, combine all ingredients except for butter and salt. Knead until it comes together in a ball of dough.

3. Add butter and salt, and knead until the dough is smooth and elastic. Do window pane test (for gluten development).

4. Gently fold the dough into a ball, lightly oil the mixing bowl with olive oil and place the dough into the bowl with the seam side down. Cover with a plastic wrap and proof in a warm place for 40 minutes (first proofing) or until dough is double in size.

5. After first proofing, transfer the dough to benchtop. Divide into 2 or 3 equal portions and shape/roll into a ball. Cover and rest 15 minutes. Then, shape each dough ball (watch this video). Place the shaped dough in the baking tin, cover and proof for 45 minutes-1 hour until dough reaches the top of the tin.

6. 15 minutes before the end of second proofing, pre-heat oven to 180°C.

7. Bake for 30 minutes and remove the tin from oven. Bang the tin on counter top before tipping the bread loaf onto the wire rack to cool down. Slice the bread when it has completely cooled down.