Soft bread in chiffon cake mold
Persons
17
Prep Time
1 hour, 15 minutes
Cook Time
20 minutes
Total Time
1 hour, 35 minutes
Ingredients
- 280g bread flour (or 275g T65 and 5g gluten flour)
- 30g white sugar
- 5g salt
- 5g powdered milk
- 100ml milk
- 110ml water
- 25g unsalted butter
- 4g yeast
Instructions
- 1. Add all the ingredients (except butter and yeast) in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions. After 5 min, add butter then add the yeast in the yeast compartment.
- 2. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
- 3. Punch the dough down and divide it in 8 pieces. Cover it with a dry cloth. Let it rest for about 15min.
- 4. Shape each piece into a round ball, and arrange the balls at the bottom of the chiffon cake mold. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
- 5. Lightly sprinkle flour over the bread, using a cooking sieve.
- 6. Preheat the oven to 170℃ and bake for about 20 min. Remove from the mold
- and let it cool down on a wire rack.
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