This is the first Bread Basic Course that I’m learning from the Baking School. The feeling of going back to school is fun and I enjoyed it.

This bread was created based on the Sakura theme. It was using white bean paste flavored with added some cherry liqueur and shaped it in a twist which can see the fillings on the outer layer. Bread texture is soft and fluffy because of the skimmed milk powder, egg and butter. It was then knead till window pane to give a nice soft and shinny dough.

Rum & Raisin Loaf
Coco Milo Loaf

Kids love the coco milo bread and they said texture it’s like cotton candy .

These breads are using Milk bread recipe ( same as the famous Japanese / Hokkaido milk bread) . I am using the imported Hokkaido milk for the breads. Instead of using sugar , I am using honey and less amount (each loaf 10gm).

Love the patterns on the coco milk bread . Every piece with different patterns. 

Ingredients (Yield 1 loaf):
260gm bread flour
50gm all purpose flour
93gm natural yeast (sourdough starter)
150gm cold milk / cold mineral water
3gm salt
20gm unsalted butter (preferred butter Lurpak, Elle & Vire or President )
10gm brown sugar / 10gm honey

Instructions:
Place all ingredients in a mixing bowl , except butter. Using a wooden spoon to combine and form a dough.

Transfer dough onto a lightly floured counter top and knead until come together and smooth.

Add in butter and continue to knead until dough reach window pane . This step is very important.

Lightly grease your mixing bowl and put your dough in . Cover with kitchen towel or cling wrap and let it rest for 60 minutes or almost double in size .

Be careful not to over proof at this stage. I only leave it on the counter for an hour at room temperature 28 degree celcius .
It’s ok if dough doesn’t rise double in size after one hour.

Gently knock back dough , transfer dough onto a lightly floured counter top.

For Coco Milo Loaf ~ Divide dough into 2 portions
One dough mix with cocoa powder 1 tbsp & 2 tbsp milo ( you can use 3tbsp cocoa powder).
Cover with a damp cloth and let it rest for 15 minutes.
Roll both doughs into a thin sheet according to the length of your bread pan.
Put the cocoa dough sheet on top the of white dough.
Roll up the dough like a cinnamon roll , and seal the seam tightly.
Put the dough into 6-8 pieces (like the cinnamon rolls).
Transfer the cut dough one by one and arrange left right, left right in the bread pan.

For Rum and Raisin Loaf ~
3 tbsp Raisins ; 2 tbsp Rum
Place raisins in a container , add rum and toss to coat the raisins. Cover and soak minimum for 6 hours or preferably overnight.
Gently knock back dough , transfer dough onto a lightly floured counter top. Mix the soaked raisins into the dough and carefully knead the dough. Divide into 3 equal pieces . Gently shape each dough into a ball . Cover the dough and let it rest for 20 minutes.
Flatten and shape each dough piece into a rectangular loaf shape . Place loaves into a bread pan .


Cover with kitchen towel. I am using 450gm loaf pan, size 196mm x 106mm x 110mm.

Place loaf pan in a warm place and let it rise till 1 inch above the pan rim . It takes approximately 3 to 4 hours at room temperature 28-30 degree celcius.

Alternatively , you can put your loaf pan in a box with cover and store in the fridge, let it proof overnight, 8-10 hours . Next day , remove from the fridge and let it continue to proof at room temperature until it rise 1 inch above the pan rim.

Preheat oven to 180 degree celcius for 30 minutes before baking .
Brush some milk on top of the dough, and place loaf pan in a preheated oven. Bake for 30-35 minutes or until golden brown . Remove pan from oven and turn out onto a wire rack to cool.