My Favorite Brown Sugar Honey Bread

Name: My Favorite Brown Sugar Honey Bread
Yield: 2 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 30 grams Cake flour; 40 grams Dark brown sugar; 5 grams Salt; 10 grams Skim milk powder; 3 grams Dry yeast; 183 grams Water (35-38℃); 36 grams Unsalted butter; 40 grams Honey

cookpad.japan @cookpad_jp

I baked this tasty bread many times and I finally created this recipe.

Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-

I baked this tasty bread many times and I finally created this recipe.

Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-

cookpad.japan @cookpad_jp

I baked this tasty bread many times and I finally created this recipe.

Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-

I baked this tasty bread many times and I finally created this recipe.

Rusks made using this bread are also tasty.It's hard to knead as there are a lot of water and butter, but these make yummy breads, so do your best to knead. Recipe by Kokoakukki-

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Ingredients

2 servings

220 gramsBread (strong) flour
30 gramsCake flour
40 gramsDark brown sugar
5 gramsSalt
10 gramsSkim milk powder
3 gramsDry yeast
183 gramsWater (35-38℃)
36 gramsUnsalted butter
40 gramsHoney

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Steps

1

Put all ingredients except the butter and the honey in a bowl and pour in all of the water.
2

Mix with a wooden spatula, bring it all together, and place it on a work surface and knead.
3

When the dough starts to become springy, add the unsalted butter and keep kneading (until the surface is glossy and the dough would not break when you pull it apart).
4

Add the honey and knead lightly until just combined.
5

Form the dough into a ball, place it in a bowl seam side down, and cover it with plastic wrap for the first rising (until it doubles in size, about 40 minutes at 40℃).
6

Turn the dough out onto a work surface and punch out the gas. Break off into 10 portions.
7

Let the dough rest for 15 minutes, being careful not to let them dry.
8

Place the dough seam side up, punch them down, and roll them into balls.
9

Line the dough balls into the loaf pans, seam side down.
10

Cover with plastic for the second rising. It'll take about 30 to 40 minutes at 40℃ (the thickest part of the dough should be almost reaching the top of the pan).
11

Bake for 30 minutes at 190℃ (put the pans into the oven horizontally, that is, parallel to the oven door).
12

After baking, drop the pan from about 30 cm height to release steam, and take the loaves out.
13

This is the cross-section.