I was often exposed to posts on toast bread at Facebook groups. It was normally not as my favourite or deliverable. But I changed my mind a bit. Why not learning something new? My first attempt was this English toast bread from a blogger in Taiwan. I tried her recipe and quite liked it. Soft toast bread rich with milk and egg. Very nice for ham and egg sandwich and a decent cup of coffee in an antique cup.
300g bread flour
2g Instant yeast (about 1/2tsp)
Egg for brushing the toast before baking
Mix all ingredients (except butter). Knead until the dough is smooth and not sticky (depends on the humidity, reserve 20-30g liquid for addition to the dough gradually)
Mix the soften butter to the dough until integrated and smooth. Stretch the dough. If you see a transparent pane, then it is OK.
Spray water on the top to avoid dehydration.
Let it ferment for about 60 minutes.
Punch into the dough to get rid of the air inside
Divide the dough into 2. Knead till smooth.
Cover the dough and let them rest for 15 minutes.
Spray bread flour on top of the dough and roll them into rectangular shape.
Roll up the dough. Cover them for another 15 minutes to relax.
Roll the dough into rectangular shape. The length is around 40 cm. The width should align to the baking box.
Place the rolled dough into the toast box. The opening should face down.
Spray water on top. Go for 2nd fermentation for 60-90 minutes.
Brush egg wash on the surface
Preheat the oven to 170C for 38-40 minutes
Cool the toast bread on a rack