Wu Pao-Chun Milk Loaf

6:00 PM Unknown 0 Comments

Have seen this loaf bread recipe being shared by several food bloggers. Basically, it is like the Milk Loaf recipe using just milk without water or egg in it. I got to see this 'Champion Bread' at Lite Home Bake, also at Aunty Young and Victoria Bakes blogs. Each one of them looks soft, moist and fluffy. Very tempting, you feel like having a bite right away.
I decided to try this when I ran short of wholemeal flour in my pantry and the store selling the baking ingredients will be closed for a week. Moreover, I have enough fresh milk in my kitchen.

I doubled the portion to make 2 loaves cos' I know 1 loaf is only enough for a day's breakfast. I had this bread with home-made marmalade and sambal dried prawns/zuchini. Yummy, yummy! Bread texture is perfect you may not think it's home-made, it soft, moist and fluffy. The pictures here showed the bread not that white, I supposed it is the lighting problem. I took these in the early morning while the sky was still dark.

Recipe Adapted from Lite Home Bake with some modifications

Ingredients

[makes 1 loaf bread]

300 gm bread flour

25 gm sugar [original is 24 gm]

1 tsp salt

3/4 tsp instant yeast

190 ml milk [original is 198 ml]

15 gm butter

Mix all the ingredients [except butter] into a dough using low speed, then using medium speed, knead until dough is shiny and smooth.
Add in the butter and continue to knead until a dough is pliable [smooth, soft and elastic].
Shape into a ball, cover to rest dough for about 1 hour or double in size.
Punch down, divide dough into 3 equal portions.
Flatten the dough into a rectangular shape. Roll up each piece swiss-roll style.
Place prepared dough into Pullman's tin. Cover and leave to proof for about 50-60 minutes.
Bake this bread at 190 degrees for 30-35 minutes [next time I'll use 170-180 degrees C as my oven is too hot].