"Thousand Layer" Butter Bread Loaf (奶油千層吐司))

Believe it or not, it's less then 10 days to Christmas (and 15 days to year 2011)! Amazed how time flies...when you do a reality check sometimes. I remembered last year this time, I was packing my bags and leaving KL and my dear friends behind. *sob* It was a tough time for me but look where we are now after a year, all settled down and got back the rhythm of life again. It isn't easy, but I am glad how things are now. I am happy and contented, well at least when I don't think too much, I am, hahaha! For what is worth, I learn to be more independent and grew a little stronger then before. I am still thankful every single day for what I have and always looking forward to a better tomorrow. More importantly (at least with respect to this blog), I can churn up more delicious food for all to share. :)

Oops, sorry about my little "speech"...I can get a little carried away sometimes, lol! You must be wondering when am I gonna get to the food part! Hahaha! No worries, here it is, today's menu is "Thousand layer" Butter Bread loaf (奶油千層吐司). Okay, might be a little exaggerating to say it has a thousand layers, but I was merely doing a direct translation. :)) I wonder if I even got 10 layers in there, hahaha!

I got this wonderful recipe from Carol 自在生活. I could totally imagine how buttery good the loaf was gonna be before I even made it. :P Anything is better with butter. :) By the way, this recipe is vegetarian! No eggs! Well, that is if you skip the egg wash at the end. :)

I did some slight modification to the recipe, here it is:

Ingredients for "Thousand Layer" Butter Bread Loaf (奶油千層吐司):
270g bread flour
30g cake flour
40g caster sugar
225ml fresh milk
1/3 tsp salt
1/2 tsp instant active yeast
20g unsalted butter

For layer:
30g of salted quality butter ( I used President Butter)

Egg wash for glazing (omit if vegetarian version)

Method: (Please refer to original recipe for step by step instructions)

• Mix all dough ingredients except for butter together in a large mixing bowl to form a soft dough. Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 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.
• Once it's doubled, punched out the air and divide the dough to 65g portions, roll round and cover to let rest for 10 minutes before shaping.
• Roll the dough out into a large rectangular about 30cm by 50cm. Spread the reserved salted butter on it leaving about 1 inch on the sides.
• Roll up the dough from the short side and seal all the four edges tightly.
  
• Fold the log into half, with one half on top over the other. Then use a sharp knife, slice down leaving about 1" at the end.
  
• Braid the dough and gently place it into a greased loaf tin. Let it proof till 80% full.
  
• Bake in a preheated oven of 175C for 30 minutes till top is golden brown.
  
• Remove from loaf tin immediately and let cool on rack before slicing to serve.
  

Once this butter loaf was out from the oven...the buttery fragrance filled the whole house! Heavenly! I was very tempted to take a bite out of it, lol! Good things come to those who wait...:D It is so soft, I can't imagine if I did slice it before it cooled down...probably moshed, hahaha!

Okay, you can see for yourself the fluffiness of this bread. I teared a piece off and was delighted! It's truly buttery good. Well from the photo, you can't really tell the buttery scent and taste, but trust me...it's like a croissant loaf. :) Do try it...but bare in mind to use quality butter for this recipe, it's worth it. :))

Anyway, got to go do some packing now. Yup it's finally my turn to hit the roads and have some time off. Will be back real soon folks....you all have a great weekend now! Cheers!