raisins dark brown sugar loaf 葡萄干红糖吐司

Very tasty loaf, we just cut the loaf and eat as plain. From young, I only know dark brown sugar is good for our health (normal consumption). Now I know that by using dark brown sugar it will gives the loaf a deeper, rich flavor and also have a higher mineral content than normal brown sugar. What I'm using for this recipe is a very very dark brown sugar, that is why my loaf have a deeper brown colour.

ingredients: (9" x 4" loaf pan)

370g bread flour
60g dark brown sugar
20g fine granulated sugar
4 tsp milk powder
1 cup water
1-1/3 tsp instant dry yeast
1/2 tsp salt
1 tbsp oil or butter

 

• mix all ingredients except oil or butter & knead to form a dough
• add oil or butter & keep knead to a smooth dough
• fermented for an hour or double in size

 

•  press out the air from fermented dough, flatten and shape to loaf.
• 2nd proof for an hour or double in size before bake.

• bake loaf in middle rack for 30-35 minutes.
• cool bread before cutting.