• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 210 ml cold water
  • 27 gm / 2 tbsp butter
  • 1 tsp salt
  • 340 gm bread flour
  • 1 tbsp milk powder
  • 1 1/2 tbsp sugar
  • 2 tsp instant yeast


  1. Add all ingredients into the bread pan in the order listed above /stand mixer
  2. Using Bread Machine: Knead the dough in the bread machine using the Dough cycle for 1/2 hour.
  3. After 1/2 hour take the dough from the bread machine and put it in a bowl, cover with a plastic film, let it proof in a warm place for 50- 60 minutes, or until it is double its size.
  4. Using Stand Mixer: Dough may be mixed and kneaded in a bowl of a stand mixer using the flat beater for mixing the dough ingredients, and using the dough hook attachment for kneading (knead the dough for 1/2 hour)
  5. Place dough in a large bowl, cover with plastic film and let it proof in a warm place for 50 to 60 minutes or until it has doubled in size.
  6. Note: The best place to proof the dough is in the oven without switching it on.
  7. Put two cups of hot water in the oven to provide some heat and water vapour.
  8. After the dough has doubled in size, turn it out onto a floured surface and knead lightly, knocking out any large air bubbles.
  9. Divide dough into 3 equal portions and shape each piece into a ball. Let them rest for 10 minutes. Flatten them and roll each of them up like a swiss roll.
  10. Place the 3 rolls into a greased sandwich loaf tin (L18 cm x W 10 cm x H 10 cm ) Cover and leave it to proof (in the oven with 2 cups of hot water) for 45 minutes or until it has risen to about 3/4 full.
  11. Bake for 30-35 minutes at 210 C or until golden brown. Remove bread from loaf tin immediately when baked. Let it cool on wire rack.

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