Hong Kong is haunted by typhoon these days, 2 in 5 days. On Tuesday night, news said that Cathay Pacific expected to stop flights between 6am and 5pm the next day. So, it was pretty sure that the next day would be off. I could go to bed late. And it’s best to bake! Quick to pull all ingredients –> coffee toast. A new trial as well. And it washed off the two failures of using more Japanese bread flour.
375g bread flour
½ tsp fine salt
1 tsp instant dry yeast
250g fresh milk
4g instant coffee
Mix bread flour, sugar, yeast in a mixing bowl.
Add milk and knead it till a ball forms.
Add sugar and continue kneading.
Add butter and knead until the texture becomes smooth, shiny and non-sticky.
Leave it for proofing until double in size.
Divide the dough into 2 equal portions. Rest for 20 minutes.
Roll out each dough to an elongated shape. Fold 1/3 towards the centre. Fold another 1/3 towards the centre. Turn it 90 degree. Roll out a rectangle. Roll it up. Repeat for the other one.
Let it rise in a bread loaf tin for about 30-45 minutes. The box is closed. The dough is full. I may try next time to uncover the tin and let the dough rise above the opening.
Bake in the covered loaf tin at a preheated oven at 180C for 30- 35 minutes.
Let cool on wire, slice it and enjoy the toast bread.