Bamboo Charcoal Sandwich Bread


10g bamboo charcoal powder

340g bread flour

35g caster sugar

3g salt

30g full cream milk powder

1 ¼ tsp instant dried yeast

226ml water

30g unsalted butter (soften at room temperature)

Preparation Instructions:

  1. In a small bowl, add in ¼ cup of water together with the instant dried yeast. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in bamboo charcoal powder, bread flour, caster sugar, salt and full cream milk powder. Mix to combine and create a well at the centre.
  3. Pour in the yeast mixture and gradually add in adequate water to mix until become a rough dough.
  4. Transfer the rough dough onto a working surface, knead until everything are well incorporated and add in the remaining water gradually.
  5. Add in soften unsalted butter, knead until the dough become smooth and elastic.
  6. Transfer the dough into a bowl and place in the cold oven for 1st round of proofing until doubled in size.
  7. Deflate the dough and divide into 3 equal portion and shape into balls.
  8. Roll out each balls into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press.
  9. Turn seal downward. Roll flat and stretch to about 8-inch in length. With seal upward, roll into a cylinder. With seal facing down, place in the pre-greased 8×4-inch loaf pan and transfer to the cold oven to have the 2nd round of proofing until doubled in sized.
  10. Bake at 180C for 45 minutes.
  11. Remove from the oven and transfer onto a wire rack to cool completely before slicing.




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