Genki White Bread

A genki day start with home made bread for breakfast, deeply falling in love in baking my own bread...



Bread flour 220g
Instant yeast 3.5g
Soften Butter 20g
Sugar 15g 
Salt 3g
Milk 30g
Water 105g


1. Warm up Water and Milk to ~37C, add in Instant Yeast, and wait for ~10mins for the Yeast to wake up.
2. Put all dry ingredients into the mixer.
3. Pour in (1) and (2), and start mixing.
4. When dough start forming up, put in Soften Butter.
5. Stop mixing when smooth, soft and elastic dough is formed.
6. Remove (5) from mixer, put in bowl, cover with damp cloth, and rest it for fermentation.
7. Fermentation is completed when it is double in size, usually longer time needed during winter.
8. Punch out the air.
9. Cut the Dough into desired size, bench resting for 15mins with damp cloth covered.
10. Shape (9) into desired shape.
11. Put (10) for 2nd round of fermentation, wait for double in size. 
12. Preheat oven to 180C
13. Brush on Milk or Egg on the Dough after 2nd fermentation is completed.
14. Bake till golden brown, takes about 19mins


Just a gentle reminder/ Tips:
* Prolonged fermentation will cause the bread to collapse in the process of baking, the soft bread will turn into "stone".
* In step 15, Egg gives shiner surface than Milk, but I prefer to use Milk personally.