Yogurt Polo Bread Loaf

Time to try out another new bread recipe from my new favorite cookbook, 孟老师的100道面包. There's like 100 of them recipes, so you all will keep seeing many bread posts from me , 'cos I wanna try them all! Hahaha. Anyway, this time I decided to work on this Yogurt Polo Bread loaf. The crusty sweet top is really quite alluring, can't wait to taste it!

Actually wanted to try something more different, but my girls have been asking for white bread these 2 days....so I figured this plain yogurt loaf with polo top is plain but not too plain. :)

And yes, I finally got my smaller bread loaf tin...didn't want my loaf to turn out all flat like a ciabatta again! But I have to admit this recipe looks simple, but getting the polo pastry on top of the proofed bread is kind of tricky! And it kind of deflated the bread a little when I did that. :-P *sigh* So please bare with me if the bread loaf still look a little flat. :-P
Overall the bread texture is soft. But because the polo crust top is sweet, so the bread is pretty plain on it's own. The next time I make this, I would opt to make the bread slightly more sweet. But again this is definitely better then good old plain Gardiner. :)

Ingredients for Yogurt Polo Bread Loaf:
Set A:
250g bread flour
35g caster sugar
1/4 tsp salt
80g plain yogurt
3g instant yeast
80g of water
Set B:
20g unsalted butter, room temperature
Polo Pastry:
40g unsalted butter, room temperature
30g powdered sugar
15g lightly beaten egg
55g cake flour
10g milk powder

Method:

• In a large mixing bowl, add all ingredients in Set A and mix well till it comes together to form a soft dough.
• Knead the dough till it is not sticky and add the butter in Set B and continue to knead. To test if dough is ready, stretch a small piece using the finger tips of both your hands. If you can pull the dough to almost see through texture without breaking it, it's probably done.
• Place the dough in a bowl, cover with plastic wrap and let proof for at least 80 minutes.
• To make the polo pastry, in a bowl, add all the ingredients in and mix well till it forms a uniform thick paste. Refrigerate for at least 30 minutes before use.
• Punch out the air in the proofed dough. Divide the dough into 3 and roll into logs. Plait the dough and place in to loaf tin to proof till it fills 90% of the tin.
• Preheat the oven to 180°C.
• Using two plastic wrap, roll out the polo pastry into a rectangle shape, enough to cover the top of the loaf surface.
• Very gently, lower the polo pastry on top of the proofed bread and brush the surface with egg wash.
• Bake in the oven for 30minutes and remove from tin immediately after the bread is done.
• Cool completely before slicing.
  

A close look at the bread. Will be good with your favorite spread.
Me and my girls already ate 2 slices with Nutella after I cut it...pretty nice. :) My girls love the polo pastry alot, because it's sweet and crumbly like a cookie. :) I wonder if I can make a cookie recipe out of that, haha. ;)