Ingredients
(A) Poolish Starter
55g water, boiled and cooled
1/2 tsp dried yeast
50g bread flour
Ferment at warm place for 3 hours or refrigerate, cold ferment for overnight. dead yeast will not produce any bubbles at all. If the temperatures too high will make the yeast completely killed off.
(B)
220g bread flour
22g milk powder
30g sugar
1 tsp dried yeast
1 whole egg
poolish starter (A)
80g milk
(C)
a pinch of salt
25g butter
1) In a bowl, mix all the starter ingredients and place in the fridge for the cold fermentation overnight or room temperature proof for 3 hours.
2) Use a bread maker pan, add all the ingredients (B), the machine mix and knead
when the beep noise for middle kneading, Add soften butter and sprinkle salt continue stir until done.
3) Press the fermentation and let the machine proof for 30 minutes and take it out the dough to shape. Greasing pan with oil or butter.
4) Second rise in the warm oven for 1 hour. Bake in no preheated oven 150°C for 50 minutes. Let the bread sit in the oven for a few minutes before taking it out and cool in rack.
Recipe Source: Josephine's Recipes
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