Wonderfully Soft Bread

Read some pretty good review about this bread from CLLINBABY's blog. Couldn't resist trying out this recipe. This bread is really soft even when the bread is cold. I was surprised to find that the bread is still nice and soft the next day. Take a look at the bread texture photo which is taken the next morning after baking. Doesn't it looked soft to you?
This is the original recipe: CLLINBABY. I did not follow the recipe to the dot but tweaked it a little to suit my preference.
If you like bread, this is a must try recipe.



I liked this the best, the cinnamon is really aromatic


This photo is taken the next morning after baking.


Ingredients:
310g bread flour
60g cake flour
40g Nestle CoffeeMate
115ml skim milk
20g condensed milk
55g castor sugar
3g salt
7g instant yeast
1 egg + 2 egg yolks
40g butter (room temperature)

Egg Glace: 1 egg lightly beaten with 1 tsp water

Method:
1. Sieve flour mixture into a large mixing bowl.
2. Make a well in the middle of flour mixture and add in all the rest of ingredients except butter.
3. Mix till a dough is formed and knead in the butter till you get a smooth dough.
4. Prove dough for 50 minutes or till double in size.
5. Divide dough into 12 portions of 60g each and shape it or wrap in the filling. Prove for another 50 minutes or till double in size.
6. Brush with egg wash and bake at 190C for 15 minutes or till cooked.

Shaping:
Soft Cup Bread
Shape each dough into 60g pieces and put it in muffin cups of about 5.5cm -6cm in diameter for final proving. Make 3 cuts on the surface of the cup bread with a pair of floured scissors.

Cinnamon Roll
Flatten 260g of bread dough with a rolling pin into a width 20cm and length 25cm rectangular flat dough.
Brush some water on it and sprinkle a mixture of 1 tsp cinnamon powder and 1 tsp castor sugar.
Top it with optional amount of raisins.
Roll it up like a swiss roll and seal the widthwise end.
Trim off the uneven right and left sides of the swiss roll dough.
Cut into 4 equal pieces with a floured knife.
After final proving and before egg glace make an indent in the middle of each piece with a floured chopstick.
Drizzle icing (24g icing sugar + 1 tsp warm water) to cooled cinnamon rolls and sprinkle some almond flake bits on it.

Notes:
I used the dough cycle in my bread machine to do all the work.
I added raisins and cranberries to some of my soft cup bread.
I used warm milk, microwave the milk on HIGH for 30 seconds.