sweet loaf

When I baked this sweet loaf, my friend SC happened to be at our home. She and I were amazed at how much the dough rose during the proofing and how it continued to rise even in the oven.

You can use the breadmaker from start to finish to bake this sweet loaf. However, I prefer to use the breadmaker the knead the dough but finish the baking process in the oven. I find that bread made this way tends to be softer in texture.

As such, if you intend to bake this bread in the oven, I would recommend that you place the loaf pan on the lowest rack in your oven as the dough will continue to rise even during the baking process.

INGREDIENTS

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter
1/3 cup castor sugar
1 tsp salt
3 3/4 cups bread flour
2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and the yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times.

6. Place the dough in a loaf pan that has been greased and lined with baking paper.

7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 180 degrees celsius for 35 minutes.