Wednesday, May 27, 2009

Super Soft Egg Loaf

Have been away with some friends to Penang on a "makan" trip over the weekend (yeah again, haha). If you ask me, it's still as enjoyable or even better this time round in Penang. Every time I leave the island, I always feel that I have not tried enough of the delicious food there and wished that I had made plans to stay longer, haha! Anyway, that will be in another post. Now I am frantically trying to catch up on my post and also trying to bake some bread at the same time! The bread menu of the week is this super-soft egg loaf that I happen to stumble upon while I was browsing this Taiwanese blog. The ingredients looks easy enough, plus the bread looks really yummy, so I decided to give this recipe a try. :)

Ingredients for Soft Egg Loaf:
360g bread flour
7.5g instant active yeast
40g whole
egg
40g egg yolk
60g caster sugar
20g condensed milk
60ml evaporated milk
3g salt
50ml fresh whipping cream
75ml fresh milk
55g unsalted butter, room temperature


Method:
  • Mix all ingredients except butter in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 20 to 25 minutes.
  • Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
  • Punch out the air in the dough and divide it into 3 equal portions.
  • Roll out each portion into a long flat oval shape and roll up one end to make it into a swiss roll form.
  • Placed the dough into a greased loaf tin and repeat with the rest of the 2 portions.
  • Cover and let proof for another 2hrs or till the loaf fills 90% of the tin.
  • Preheat the oven to 170°C.
  • Bake loaf in the oven for 40 to 45 minutes. If top browns too quickly, cover with aluminum till baking time is up.
  • When done, take out from oven and unmold immediately and let cool on rack before slicing.
I must be a little crazy, it' was already closing to midnight and I was still waiting for the bread to finish baking?! I guess I should have time my baking properly so I can finish up before my bedtime! :-P But when the bread comes out fresh from the oven, time does not matter anymore! The whole house is filled with this fresh baked bread scent, priceless! Looking at the delicious soft loaf, I know my family will really enjoy this bread in the morning the next day. :)
You would think that all that sugar and condensed milk is gonna make this bread way too sweet. Well guess again! It's not at all too sweet, but just nice enough to eat on it's own, prefecto! Heehee, but eating this bread sure makes me feel guilty, since it's relatively high in sugar and fat content! I guess the next time round, I should try to make something more healthful like whole wheat bread or something, haha!

5 comments:

Kitchen Corner said...

Nicely baked bread!!! It looks really yummy too! Thanks for sharing, will add into my to-do list. Cheers!

Honey Bee Sweets said...

Hi Grace,

Thanks! It's a really good bread recipe, do try. I am so looking forward to meet you ladies this coming weekend! Cheers!

Elyse said...

Mmm, this bread looks awesome! I love egg breads; they're so soft and tender. Perfect for making French toast!

Honey Bee Sweets said...

Thanks Elyse! Yeah, I love egg bread too, it's one of my favorite loaf to buy whenever I visit a bakery store. ;)

Becky said...

I have a stupid question. Does the condensed milk mean sweetened condensed milk?