Split Top Butter Loaf Recipe
Bread loaf
320 gm Bread flour
66 gmWhipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
30gm egg
Topping:
1 tbsp butter
2 tbsp coarse sugar
Egg
Method:
Knead everything together, except butter for fifteen minutes. Add inwards butter together with knead until a sparse membrane tin last formed when stretched.
Cover together with allow proof for an hr or until doubled.
When dough has doubled, punch downwards together with knead. Divide into 6 balls.
Stretch each ball long together with flat, curl up. Place rolled upwards dough into a buttered loaf pan.
Let proof until double again.
Preheat oven to 180C. When dough has doubled, brand a long 1 inch deep slit all the means through the centre. Mix butter together with carbohydrate for topping together with spoon into the slit, trying to force them downwards a bit. Brush egg onto dough top.
Bake at 180C for 10minutes together with 160C for 25 minutes.
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