Late night Sunflower seed Matcha Milk Bread (One rise)

This late night bread is baked using a single rise method requiring less than 2 hours from start to finish. The bread has a rich texture thanks to the dairy products and eggs, has a tender crumb and thinnest hint of crust. It is best eaten on its own or with a thin layer of coconut jam (kaya). Pre-slice the bread when the bread has cooled well. Store in a Ziploc and freeze to preserve freshness or consume with a 2 days for maximum enjoyment.

Wet ingredients -

1 cup  milk ( room temperature )

2 T whipping cream

2 eggs

Dry ingredients -

½  tsp salt

4 T fine sugar

5 T milk powder

1 T matcha powder

4 cups bread flour

1/2 plain flour

3 t instant yeast

Optional-

Handful toasted sunflower seeds, coarsely chopped

Combine dry ingredients.

Combine wet ingredients to dry ingredients.

Knead on low for at least 20 minutes or until dough comes together.

Knead on a floured top.

Divide to 2 halves and transfer to a greased/dusted Pullman bin, uncovered.

Leave to rise until 80% risen.

Place a low baking rack with a steaming plate of water.

Bake the bread in a preheated oven (180C) at 180C for 35 minutes.

Drop the bread on a hard surface to loosen the bread from the tin.

Remove immediately and cool well before slicing.