![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TLjK21KnDabQF6NJaYLoCuq0ugvmuB_Wigxvgj7_NYoXkbiO8Uim-cz2F_smIVyK4_oe0mXAhDxxug4q2UY0tW85RrtwHvXMmgqoHnrVECp11rgDVX4LLRboJrtZfwuUsWX-4hs7MfxT/s400/IMG_4675a+%25283%2529.jpg)
This is my second loaf of milk bread this week. The crust for this bread is very soft, like those little buns sold in local bakeries.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEdIsDTxc83tgJY5k_2iR1Xg5FfvjlLrss11D8R5W9W3ltpCT2grEDnNvzzOFUaxWef22SUEEm1heW1o47lUjn-2Pse5oYMhnKp0Byk8t43opX2yQCtj5XuzmVLpwFvyeZtItBgLxqPxC/s400/IMG_4666a+%25282%2529aa.jpg)
You can find the recipe in here: http://www.thebatterbaker.blogspot.com/2011/01/victorian-milk-bread.html.
The only difference is that I replaced the bread flour with top flour which has supposed to be extra fine and has an extra soft texture. It is usually for soft fluffy chiffon cake or cookies.
I cut three slits on the bread before the final proofing, just for the aesthetics of it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEdIsDTxc83tgJY5k_2iR1Xg5FfvjlLrss11D8R5W9W3ltpCT2grEDnNvzzOFUaxWef22SUEEm1heW1o47lUjn-2Pse5oYMhnKp0Byk8t43opX2yQCtj5XuzmVLpwFvyeZtItBgLxqPxC/s400/IMG_4666a+%25282%2529aa.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm__BPe-9h5rGZE1vJ7OZyZu6v13TEPdYIeWNeYMtMRnYaiTfoKBi893b3xHfdqZIqfHgSN9e8zD4RGgqJWyPSw5v4jIVm_2FRIMNHaJ7xwDkKArQk_M7LVKVXYCL5nlif0EtczBmQC6K/s400/IMG_4669+%25282%2529a.jpg)
Time to tuck in!
4 comments:
Wow...that looks really soft! Would be so nice toasted and spread with butter and coconut jam...mmmm.
Wow, looks so soft. Yummy! *^_^*
KL,
Looks so super soft and fluffy! Was this what I missed today?? :(
Thanks folks! This is the first time I am using top flour instead of high protein bread flour. Anyone ever experimented with different types of flour for bread?
Nel, yes you did! Missed 3 nicely sliced pieces in all! :0
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