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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

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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