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Saturday, February 23, 2019

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.



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