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Sugar-topped Honey Bread With Homemade Yeast Recipe

Sugar-topped Honey Bread With Homemade Yeast Recipe
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Serving : 1
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Prepare the ingredients before making Sugar-topped Honey Bread With Homemade Yeast in your home. Then, follow these steps below to serve Sugar-topped Honey Bread With Homemade Yeast for your family or friends.

Ingredients: Sugar-topped Honey Bread With Homemade Yeast

  • 250 grams Bread flour
  • 10 grams Skim milk powder
  • 4 grams Salt
  • 100 grams Homemade natural yeast starter
  • 1 Egg yolk
  • 140 ml combined with egg yolk Water
  • 30 grams Honey
  • 5 grams Vegetable oil or shortening
  • 5 grams Unsalted butter
  • 2 tbsp Granulated sugar for the topping
  • 10 grams Butter for the topping

How to Make Sugar-topped Honey Bread With Homemade Yeast

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Sugar-topped Honey Bread With Homemade Yeast in your home by yourself.

    Step 1
  • Combine the dry ingredients and mix together with a whisk. Measure the egg yolk and water in a measuring cup, add the honey to that, and mix together.
  • Step 2
  • Combine all of the ingredients except the shortening and butter and mix until the lumps have lessened. Knead for 15 minutes with a bread maker or kneader. Stop when it forms a film.
  • Step 3
  • Cut the dough into 10 parts with a scraper, return to the kneader, add in shortening and butter, and knead for 10 minutes. Once a film has formed, remove the dough.
  • Step 4
  • Form into a ball, smoothing the outside. Place in a plastic bag or container and let rise overnight at room temperature, until it's 2~2.5 times as large. (Time will vary depending on room temperature)
  • Step 5
  • It will finish rising in about 10 hours if in a cool place near a window. It will rise more quickly if in a warm place. It's also possible to adjust the time by putting it in the fridge.
  • Step 6
  • The next morning, deflate the risen dough by folding it, divide into 9 portions, round and smooth. Cover with cling wrap and let rest for 30 minutes at room temperature.
  • Step 7
  • After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam. Arrange in a greased bread pan.
  • Step 8
  • Let rise for a second time, using the bread-rising setting of the oven for 1~2 hours at 30℃ until it reaches about 1 cm from the lip of the pan. Cover with cling wrap or a damp towel to prevent drying.
  • Step 9
  • After rising, preheat the oven to 190℃.
  • Step 10
  • Melt the butter in a double boiler (or microwave) and coat the dough evenly. Sprinkle a generous amount of granulated sugar on top of that.
  • Step 11
  • In the preheated oven, bake at 190℃ for 17~18 minutes. Once it turns golden brown, cover with aluminum foil.
  • Step 12
  • Once it's done, drop the pan from a height of about 30 cm to release steam, remove from pan, and cool on a rack.
  • Step 13
  • To enjoy the crunchy sugar, it's best to eat when freshly baked or just cooled. If you cover it with cling wrap, it will stick.
  • Step 14
  • When using non-domestic flour, I think it's fine to add 10 ml more water. That will preserve the softness and moistness.
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