How to Make Delicious Butter Hand-Torn Bread: A Step-by-Step Guide

Q: What’s unique about the butter hand-torn bread recipe?
A: This recipe involves a unique method of freezing the milk, sugar, and egg mixture into a semi-fluid state, as well as a special technique of braiding the dough before baking.

Q: Can I use all-purpose flour instead of high-gluten flour?
A: High-gluten flour is recommended for its higher protein content which gives the bread a chewier texture. All-purpose flour can be used but might result in a slightly different texture.

Butter Hand-Torn Bread

Notes

Ingredients:

High-gluten flour: 200g
Milk: 83g
White sugar: 25g
Salt: 2g
Egg: 1 (50g)
High sugar-tolerant yeast: 2g
Butter: 20g
For decoration: Melted butter: 10g

Instructions:

Mix milk, white sugar, and egg and freeze to a semi-fluid state.
Add the semi-fluid mixture to a mixing bowl, followed by yeast, flour, and salt. Mix with a spatula until there are no dry ingredients.
Knead the dough until it forms a rough membrane, then incorporate softened butter.
Continue kneading until the dough can stretch to form a thin membrane.
Form into a smooth ball, place in a bowl, and let it ferment until it doubles in size.
Gently deflate the dough and roll it into a 40cm round sheet, leaving 2cm at the edge unbuttered.
Brush the dough with melted butter.
Roll the dough up.
Cut the roll into three strands, leaving one end intact.
Braid the three strands.
Roll the braid into a circle, tucking the ends underneath, and place it in a buttered round mold.
Place the mold in the oven with a bowl of hot water underneath, and let it ferment at 38°C for about 30 minutes until it doubles in size.
Remove the dough, preheat the oven to 160°C, and brush the dough with a thin layer of egg wash.
Bake in the middle rack of the oven for 25 minutes, covering with foil in the last 5 minutes to prevent over-browning.
Steps for final product presentations.