Ingredients
2 large eggs, whisked and reserve some for egg wash
321g plain flour
3 tsp sugar
2 tsp milk powder
2 tsp instant dry yeast
½ tsp salt
½ cup warm milk
3 tsp soft butter
Extra flour and little milk/water in case you need
Extra butter or cooking spray for grease the loaf pan
Pan: loaf pan 24 x 24 x 6 cm
Oven temperature: 1800C (3500F)
Baking time: 35-45 minutes, an oven may vary.
Method
In a mixing bowl: flour, sugar, milk, powder, yeast, salt added.
Add egg and warn milk.
Mix and add the soft butter.
Continue mixing until combined.
Add flour if too sticky, add milk if too dry.
Transfer to the counter, knead the dough until smooth, about 5 minutes or more.
Put in the bowl and cover for an hour.
Depending on your room temperature.
When the dough is ready, put back on the counter, flatten and roll out using a rolling pin into rough rectangle.
Roll the rectangle dough into a log.
Flatten and roll out again into a rectangle.
Roll-I again into a rectangle.
Roll-in again into a log (twice process of a rectangle-roll-in-a log).
Press the seam. Put the rolled dough seam down in greased loaf pan.
Cover for 30 minutes.
Egg wash.
Make a few slash on top.
Bake at 1800C preheat oven, 35-45 minutes.
An oven may vary. The dough should be not sticky, it is soft, smooth, and slightly moist from the milk powder in the mix.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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