Blueberry Toast Bread (No-Knead Version)
Ingredients
- 280g bread flour
- 165g milk
- 1 egg
- 25g sugar
- 3g yeast
- 10g milk powder
- 25g butter
- 3g salt
- 3g purple sweet potato powder
- as needed blueberry jam
Instructions
- Combine 165g milk, 1 egg, 25g sugar, and 3g yeast. (Use cold milk in summer!)
- Mix until well combined.
- Add 280g bread flour and 10g milk powder. (I skipped the milk powder the first time and it didn't make much difference in taste.)
- When no dry flour remains, add 25g butter and 3g salt. Wear PVC gloves — the dough is very sticky. Use a squeezing motion to work the butter into the dough.
- Divide into 2 portions. Shape the white dough into a ball, cover with plastic wrap, and refrigerate.
- Add 3g purple sweet potato powder to the other portion (mix the powder with a tiny bit of water first, then incorporate into the dough).
- Slap and fold the purple dough until the color is even. Cover with plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, check if the dough has formed a thin film. Let both doughs rise at room temperature (in summer) until doubled in size.
- Once risen, dust with a little bread flour and press out the gas from both doughs using your palms.
- Roll both doughs out into roughly equal-sized rectangles. (Mine were a bit rough — hehe!)
- Spread blueberry jam on the white dough layer. (I used homemade blueberry jam.)
- Place the purple dough layer on top.
- Cut into 6 strips, leaving the top edge connected.
- Braid/twist all the strips like a twisted rope.
- Shape the twisted dough neatly.
- Roll it up from top to bottom.
- Fully rolled up.
- Place into the toast loaf pan.
- Proof again until the dough reaches 70% of the pan height. Bake at 180°C for 25 minutes. (Cover with foil once the top is golden brown to prevent over-browning.)
- Out of the oven!
- Slice and serve.
- Package and done!
