Butter Loaf 牛油土司

距离上次使用面包机才短短的三天，五月九日一大早我就起身做面包。

这是面包机全自动出产的第二个面包。参考了这个食谱，但是我很贪心，做了一份半的份量，没有完全按比例，自己做了一些调整。

土司发得很厉害（呵呵）碰到了面包机的盖子，烤好的土司涨到‘流’出来，多了一个‘盖子‘，有点怪的样子，不过看看倒觉得很可爱。

面包还有拉丝的哦! 这张是妹妹拍的，我帮忙拉。

Ingredients:

100g milk (I use UHT full cream milk)
2 large eggs (lightly beaten)
4 ½ tbsp sugar
1 tsp salt
320g bread flour
55g cake flour
2 ¼ tsp instant yeast
75g butter (cut into small cubes, soften at room temp)

Method:

By bread machine
1) Place all ingredients based on the sequence listed above (except butter) into the bread machine pan. Select 'Dough' program. Let it knead for 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), press 'Start/Stop' button to stop the program.
2) Select 'Sweet' program, 'Light' colour, '700g' (the smaller size of my bread machine) and press 'Start/Stop' button to start the program. Let the machine do all the work.
3) When bread is done, remove it from the machine and cool on wire rack before slicing.

By hand or mixer
You may refer to the steps here.

Note:

Being kiasu I gave the bread extra 10 mins of kneading (step 1), hoping that the bread would turn out softer. You may skip step 1 and just use the 'Sweet' function.

Do monitor the kneading progress (especially at the beginning) to check if there is any ingredient at the side of the pan which the kneader can't reach. Use a spatula to scrape down the ingredients.

Refrain from opening the lid when the dough is proofing or baking (I unconsciously opened the lid when I saw the dough had rose so high and touched the lid. I quickly closed the lid and the dough just flattened to the pan level. Luckily, this didn't affect the final result.)

While eating the bread I didn't spread any jam. I think it tasted good enough by eating on its own. The bread was soft and fluffy with quite a strong aroma from the butter. The crust wasn't too thick, it was crispy while the bread was still hot. I liked to eat with the crust but my sister preferred to eat the soft bread only.