Butter Soft Bread

Preparation: 20 min
Cooking time: 15-20 min
Waiting time: 90-100 min
Portion: 8 small buns (50 gr/ each)
Level: 2/5

Ingredient
-Bread flour: 220 gr
-Water: 150 ml
-Sugar: 25 gr
-Beaten egg: 50 gr – divide into 2 parts: 30 gr to mix with ingredient and 20 gr for egg wash
-Unsalted butter: 23 gr
-Instant yeast: 5 gr
-Salt: 2-3 gr
Decoration
-Sliced almond: 5-10 gr (optional)

Kitchen utensil
-Dough mixer or Electric egg beater with dough hooks (more than 300W): 1
-Baking tray or bread loaf pan: 1

Instruction

1. Dough kneading

• Add 220 gr bread flour with 5 gr instant yeast into mixing bowl, mix well.

In case if you use dry yeast instead of instant yeast, you should activate the yeast with these following steps:

1. Warm 150 ml water (in recipe) at 32-38 Celsius by using microwave
2. Stir 1-2 gr sugar in warm water
3. Add 5 gr dry yeast in warm water and let it sit in 10 minutes
4. After 10 minutes, if you see the water bubbling then you can use it for making bread. If not, the yeast that you used may not be activated and not be able to make bread

• Mix the bread flour with sugar and salt. Create a hole in the center of mixing bowl
• Pour 150 ml water (or activated yeast water if you use dry yeast) with oil and 30 gr beaten egg into flour bowl. Mix with wooden spoon.
• Knead the dough by using electric hand whisk with dough hooks or electric mixer at low speed in 3-5 minutes.

If the flour mixture is too dry, you can add 5-10 ml water into mixing bowl. Please note that you should pour little by little to prevent bread dough from being too squashy

• When the ingredient combined and formed into dough ball, add soften butter and knead the dough in 3-5 minutes until the dough ball has a smooth surface.

If the dough too sticky and can not be formed into ball, you should add 5-10 gr flour that prepared and continue to knead.

• Remove dough ball from mixer and knead by hand in 1-2 minutes
• Brush a thin layer of 2 ml oil in a clean bowl (to prevent the sticky dough), place the dough ball into and cover with cotton towel.
• Prove the dough in 45-60 minutes at room temperature until it double its size

2. Shaping and Baking

• When the dough double its size, punch down the dough with your fist and briefly knead out any air bubbles or gas.
• Divide the dough into 8 parts, weight 50 gr per each.
• Shape the dough into small ball and repeat with other parts

You also can shape the dough with any form or shape as your favorite

• Place the dough ball on baking tray that lined parchment paper, then proof it in another 30-45 minutes.
• Preheat the oven at 175 Celsius degree in 10 minutes.
• Brush a thin layer of beaten egg on dough balls and sprinkle with sliced almonds before baking.
• Place the dough ball in oven and bake at 175 Celsius degree in 17-20 minutes or until the bread turn to golden brown.
• Remove the breads from oven and let it cool at room temperature. Store in closed bag and serve within 1-2 day.