Milk Bread - Cylindrical Bread in Stainless steel bowl

Sliced

Baked

After 2nd Proofing

For 2nd Proofing

After 1st Proofing

For 1st Proofing

Ingredients:

All purpose flour - 180 g
Milk powder - 1 tbsp
Dry yeast - 1/2 tsp + 1/8 tsp
Salt - 1/4 tsp
Sugar  - 2 1/2 tbsp
Unsalted butter - 2 tbsp
Luke warm milk - 1/2 cup

Method:

• In a bowl add sugar, yeast and warm milk.
• Set this aside to activate.
• Once it blooms add in flour, milk powder, salt and unsalted butter.
• Mix this well.
• Make a soft dough and place this in a greased bowl.
• Set this aside for 1- 1 1/2 hrs for first proofing.
• Once done, punch the dough and roll it like bun shape.
• Grease a stainless steel bowl and place this dough.
• Set this aside for 30 mins for second proofing.
• Bake this in a preheated oven (OTG) at 200°C for 25-28 mins.
• Place this in lower rack while baking.
• Once baked invert it to wire rack.
• Let it cool and slice and enjoy.
• Yields 7 slices.