Wednesday, July 7, 2010

Soft Bread

I'm very thankful for all the support and encouragement that my friends and family have given me to continue doing what I love to do - baking. :) So before I start blabbering about bread, I wanna say thanks to all of you XOXO

Lately I've been quite obsessed with breads, soft bread specifically. I've learnt that the American/European type breads are very different than Asian breads. In Asia, or Indonesia at the least, soft breads are the way to go. A good bread is one that is ultra soft, very light to the bite, and stay that way even after a few days. Some of the very famous bread stores in here are Bread Life, Bread Talk, Pinot Kids, and Shokupan. Most of these bakeries are Japanese bakeries that use special flours from Japan. :) I guess the Japanese have a way with breads. :p

I don't have flours from Japan and I don't know how to make awesome breads like the Japanese, but I have found a recipe for a bread that I really like. It's real soft and it last for days :) I've posted a recipe for a soft bread before but I've made some minor modifications to make the bread more towards my taste buds :p With this basic bread dough recipes, you can make many different kinds of breads: chocolate bread, cheese bread, milk bread, etc.

So here goes the recipe:

250g high protein flour
70g granulated sugar
6g instant yeast
10g milk powder
2 egg yolks
150ml evaporated milk
50g margarine
A pinch of salt
Additional evaporated milk for brushing the bread's top

In a mixer fitted with a dough hook, mix together the flour, sugar, yeast, milk powder, and egg yolks. As the dough hook turns, slowly pour in the evaporated milk. Continue kneading until all the ingredients are mixed in well into one sticky dough. Add in the salt and margarine and continue kneading until the dough is smooth and elastic (about 30 minutes for me).

Proof the bread in a bowl brushed with margarine and covered with plastic wrap for 30 minutes or until the dough has doubled (or tripled). Then punch the air out of the dough, divide into portions of about 50g each, and proof for a second time for 15 minutes. When the dough has relaxed, fill the bread with whatever filling that you like, and then proof for another 25 minutes until the dough has doubled in size. Brush the top with evaporated milk and then bake for 15 minutes at 350F.

I hope you enjoy the recipe and experiment with the fillings :) I really can't wait to make more breads when I have the chance.


  1. Looks yummy. Can't wait to try the recipe. Thank you, Yos!

  2. Yoss-ta. TQ so much for sharing the recipe. This is the BEST indeed. The bread is so SOFT and oh-so-yummy. Thank you so very much for sharing!

  3. yos on this one, you don't use dough conditioner?

  4. did u use the carnation powder for milk powder? is it the same though? thanks!

  5. Ci kiki: heheh glad you like it!

    I don't have to use dough conditioner for this one :) it's already soft and I use dancow's milk powder here in Jakarta.