SD soft bread
I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them. I love rustic breads because they are more healthy and they look really cool and sexy...
I tried this recipe before but in order to kneed it to max (as below pic. I don't know how to say it in English) easily I added more water than original recipe. It worked but it was hard for me to final shape it (especially if I want to braid it with the same dough for my toast) even after I put flour in my hand when dong final shape.
So this time I try to cut down on water (milk) and it's easier to do final shape. I didn't kneed it to max and seem it does affect the result?
I don't know why it breaks again at the bottom maybe I didn't seam it well again...oh and I should not brush the bread with egg after it got baked already for 15min because now the surface gets 'dirty'.....
BTW I have to start baking this morning at 5AM ( final proof 5-6 hours from 11pm last night), and I have to do my yoga AFTER that (usually I yoga as soon as I get up when the mind is most peaceful) and it was so difficult to resist myself from tasting the new bread...
Happy baking~
Recipe is from here :
http://blog.sina.com.cn/s/blog_5e15a7120100lmco.html [1]
Toast:
Braid: