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.
