Coffee Toast Bread

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
35g sugar
½ tsp fine salt
20g butter
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.


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