Sweet Bread

I saw very good feedback for this recipe posted in Kitchen Caper's forum and decided to give it a try.  First attempt was a failure as dough was too try. After reading through the various comments, I realized I need to add additional water since I used instant yeast instead of dry yeast.  I also replaced some bread flour with cake flour. Result was very soft and fluffy bread.  The only thing I did not do well  was to ensure the rolled up bun is of equal size.

Before sending into the oven

The one on top is egg washed. The one below is without egg washed. Just to see the difference.

Soft and fluffy bread.

Recipe:

2.5 tsp instant yeaast

325g breadflour + 50g Cake flour

105 g Sugar

1 egg

1 egg yolk

36g Butter

1/2 cup + another 1/4 cup fresh milk

Steps:

1. Put everything into the bread machine to knead (dough function) except butter.  
2. Add butter after 10 mins of kneading.
3. Stop bread machine after first round of kneading.
4. Restart machine and start the entire kneading again. Let it proof in the machine.
5. When ready, punch out gas and let it proof for another 45 mins to an hour (until it doubles in volume).
6. Divide dough into small balls (approx 45g) and let it relax for 20 mins.
7. Flatten and roll into rectangular. Roll from the long side like a swiss roll.
8. Place in a tray lined with baking paper leaving a slight gap in between.
9. Cover, rest dough for another 45 mins or double in size.
10. Bake in preheated oven 180 degrees for 20 mins or until golden brown.

Note: I omitted egg wash and coloring which was called for in the original recipe.