The Killer Toast Bread

This has been in my list to bake for very long time but I am so busy last year that I have no time to try this recipe.  Many have baked this "Killer Toast" before and have good comments on it.  A very worthy to try recipe as it only need one proofing.  The bread is indeed very soft. This is the most easier bread baking that I have come across.  Thank you Victoria Bakes for sharing this recipe.

Overview of the loaf

Cut up view

Clearer view on the bread

After proofing which reach 90%

 of height of pan

Recipe adapted from https://bakingintotheether.wordpress.com

Ingredients:

260g bread flour

3g instant dry yeast

160-180g egg(using 1 XL egg + meiji full cream milk) - I used 180g in total

30g castor sugar

2g salt

30g unsalted scs butter

Method:

1. Mix all ingredients (except butter) together in a mixer and let the ingredients incorporate together.

2. Add butter in and let it knead till window pane stage.

3. Divide the dough into 3 portions. On a floured surface, roll out the dough flat then roll into swiss roll.  Place it into a greased loaf pan.

4. Let the dough rise till 90% of height of pan.

5. Bake in preheated oven of 160C deg at lowest rack 45 to 50 mins. If the top of the bread browns too fast, cover with foil.

Temp and timing depend on individual oven