Loaf Bread

This is my first successful loaf...perfect & tasty!

Ingredients

For the water roux/tangzong

All purpose / Bread flour - 1/3 cups

Water - 1 cup

Method : Place the flour & water in a pan. Mix the flour well with water. Turn on the heat (low flame) and keep stirring till the mixture reaches 65C or it starts forming lines. The moisture should not be dried up completely. Keep it aside to cool.

For the Bread

Bread / All Purpose Flour - 2 1/2 - 3 cups

Milk - 1/2 cup

Instant yeast - 2 tsp

Egg - 1

Sugar - 2 tsp

Salt - 1 tsp

Water roux - approx 3 tbsp

Butter (at room temp) - 3 tbsp

White sesame seeds - 1 tsp

Method

1. Warm milk till its very warm (approx 80C). Dissolve the sugar in it. Sprinkle the instant yeast on top of it. Keep it aside for approx 10 min for the yeast to get activated and the mixture to become frothy.

2. In the food processor bowl, measure and add the bread flour and salt. Now add in the frothy yeast mixture (wait till the mixture is really frothy), water roux and egg (keep aside a tbsp for brushing later). Keep kneading at medium speed till everything comes together. Add flour if its too sticky. Keep kneading atleast for 5 minutes.

3. Now add in the softened butter and knead for another 10 min till you get an elastic, soft, non-sticky dough.

4. Dab the dough with some oil and keep it aside for atleast an hour for it to double in size. Make sure you cover it with a damp cloth.

5. Once doubled, punch down the dough to remove the air. Shape it to a loaf and place in the loaf tin. Cover with damp cloth, and keep aside for another half hour for the dough to rise again.

6. Meanwhile pre-heat the oven to 180 deg celsius. Brush the top of the dough with egg (mixed with some water) and sprinkle sesame seeds. Place the loaf tin (with dough in) to the oven and bake for approx 25 min (baking time will depend on your oven type).

7. Once baked, take out the loaf and run a stick of butter over the top of the loaf to give a shiny texture. Keep it covered if not using immediately. Cut the bread with a serrated knife, only once its cooled completely.