Cottony Soft Sweet Loaf 绵绵甜土司

这个面包用了一对一的面包粉和中筋面粉（普通面粉），本来是要拿来包陷料的，但面团很粘手，只好胡乱杆开卷起放入loaf pan里做成土司。剩余的一点面团我滚圆后放入纸杯里做了四个杯子面包。

我用面包机来打这个面团，按了键钮后就去忙别的。用面包机打面团的缺点就是无法亲手feel面团，所以等到发酵好后一起都太迟了。如果用手揉面团便能更好的控制水份。

因为加入了中筋面粉面包非常的松软，放在室温三天都没变硬只是稍微变干了点。妈妈对这个面包赞不绝口，而爸爸则比较喜欢这个面包。

Ingredients:
150g bread flour
150g plain flour
2 tbsp milk powder
4 tbsp sugar
½ tsp salt
1 ½ tbsp olive oil
1 tsp instant yeast
1 egg (reserve a little bit for egg wash) + cold water = 200g (lightly beaten)

Method:
1) Mix all dry ingredients in mixing bowl, add wet ingredients, mix into a dough.
2) Knead until the dough becomes smooth and elastic.
3) Cover with cling wrap, let it ferment for 60 mins.
4) Take out the dough and punch out the gas. Divide the dough into 3 equal portions and roll into ball. Let the dough rest for 20 mins.
5) On a lightly floured surface, flatten dough and roll out into longish shape. Roll up the dough like making a swiss-roll. Place the dough in a greased loaf pan, seams side down (I used a 9"x5" loaf pan as I do not own a bread tin), let it proof for another 50 mins.
6) Brush the top with whole egg mixture. Bake in a preheated oven at 180C for about 25 mins. Remove bread from pan immediately and cool on wire rack.

Note:
Reduce sugar to 2 tbsp if you like it plain.