Milk bread
Note.. I used Water Roux / Tang zhong method for making this super soft bread .Candied fruits makes it very vibrant and colourful . I used candied fruits instead of tutti frutti . Candied Guava, kiwifruit and cherry were added. Guava gives a beautiful and refreshing flavour .
Ingredients
Ingredients of the roux
- 2 1/2 tbsp White flour
- 1/3 cup Milk
- 1/4 cup Water
Ingredients for the dough
- 2 1/2 cups Flour
- 3/4 cup Milk
- 2 tsp instant dry yeast
- 1 1/2 tbsp Butter
- 2 tbsp Sugar
- 2 tbsp Powdered milk
- 1 tsp Salt
- 1/4 cup Candied guava, cherry and kiwi fruit
Directions
Direction for the roux
Whisk together flour ,water &milk in a saucepan until smooth and no lumps . Place the saucepan on the stove over medium heat and let the roux cook till it start thickening . Keep stirring constantly until it is smooth without any lumps . Turn off the heat and let the roux cool . Keep it aside .
Direction for the dough
In a bowl mix flour, salt, sugar, powdered milk,and yeast . In another bowl ,mix milk and roux well . Now add the flour mixture , mix well . Add melted butter. Knead the dough well until it is smooth and elastic . Form the dough into a ball , oil the dough and place it in a well oiled bowl . Cover with a cling film and let it rise . Once it is double, gently knead and add chopped fruits . Using a rolling pin , roll it into a rectangle . Roll the dough into log shape and place the dough into a loaf tin for the second rise . Pre heat the oven at 180°c . I used a 8" × 3.5" loaf tin . Cover the loaf tin with aluminum foil and bake for 35 minutes . Take the bread out . Remove aluminum foil and egg wash or apply milk for the color and bake for another 5 more minutes . Once done apply butter liberally . Allow the bread to cool for at least for 4-5 hrs before slicing .