Soft fluffy Milk bread （汤种）

This bread has no preservatives but it can still stay soft for 2 to 3 days if you store it in airtight container.  I added cheese slices to enhance the taste.  This cheese slices are optional.  Without that, the bread is still very soft.

Makes 900g dough（makes 2 tin loaf)

Ingredient (A)

120g milk

30g bread flour

1.  Put all into mixing bowl

      3min /90c / sp2

2. Leave it cool in the mixing bowl for at least 15mins

Ingredient (B)

400g        bread flour

30g         sugar

1 tsp        salt

 1             egg

 200g       milk

11/2 tsp   instant yeast

Ingredient (C)

 30g         butter

3pcs        cheese slices, randomly  

                tear into pcs (optional)

1.  Add in  (B) into mixing bowl.

Knead / 3min

2.  Add in (C).

(Note: It is normal to see the cheese slices in the bread)

Knead 1min.

3. Proof for 60mins

4. Divde equally into 4,  shape and place in greased tin.  Proof for another 30mins.

5. Bake in a pre-heat oven 180deg.

6. Bake for 25mins.

How to store the bread?

I bought the bread loaf container from Daiso.  Cheap & good.  Easy to store loaf bread. :)