Friday, 12 February 2016

Bakery Style Milo Bread


  • 200g bread flour
  • 5g dry east
  • 25g egg
  • 25g unsalted butter
  • pinch of salt
  • 2g bread improver
  • 25g milk powder
  • 50g sugar
  • 45g milo
  • 85 butter


  • Preheat the oven to 180c. Into a standard mixing bowl add the bread flour, bread improver, salt, sugar, milk powder, egg and the yeast. Mix this for 2-3mins whilst adding water to make a rough not sticky dough. The add the butter and mix for another 3mins. Then leave the dough to double in size.
  • Flour the bench, place the dough on top and kneed until the dough is smooth. Cut the dough into 2 or 1 depending on how many loaves you want to make. Using the dough roll it out into an oval shape. Take the remaining butter and spread it on the rolled dough, then add the milo on top. and any other topping you would like. The roll the dough close. Then let it double in size.
  • Place this is a loaf pan or tray, brush the top with eggs. Bake for 10-15mins or golden brown.
  • Enjoy

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