#46 - Yakult Bread with Cornflakes

Look at this loaf of bread, isn't the colour beautiful? I still remember that morning of me waking up to this loaf of homemade bread, with colours just like the bright and cheery sunshine. I just love it! 

This is a really simple recipe which replaces the use of milk with my childhood favourite drink, Yakult! If you are in love with this drink like I am, try this recipe! Personally. I only wish that I could add even more yakult to this bread. To me, the stronger the yakult taste, the better! 

Not forgetting the crunchy cornflakes that come along with the bread. If you are as greedy as I am, you may want to consider serving the bread like I did, with a thin layer of butter/ peanut butter, topped with yet another layer of cornflakes! Yummy!

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Recipe: Adapted & modified from Everybody Eats Well in Flanders

Ingredients
Yakult (Original Flavour)- 250ml

Caster Sugar - 20g
Salt - 7g
Blue Jacket Bread Flour - 350g (and 2 tbsp more, if necessary)
Instant Dry Yeast - 7g
Unsalted Butter (softened) - 35g
Some cornflakes (crushed)
Egg Wash (1 egg + 1 tbsp water)

Method

1. Pour yakult into the bread barrel.

2. At each corner of the bread barrel, add in sugar and salt.

3. Add in bread flour on top of the wet ingredients. Make sure the wet ingredients are well covered by the flour.

4. In the centre of the flour heap, make an indentation and add in the instant dry yeast. Cover up the yeast with the flour.

5. Secure bread barrel in the bread machine.

6. Select "Custom Procedure" function on your bread machine (On my Donlim T15A Breadmaker, I selected function "21") and input the following settings before pressing "Start".

First kneading - 20 minutes

First proofing - 1 hour

Second kneading - 30 minutes
Second proofing - 1 hour

Baking - 1 hour

7. 10 minutes for first kneading, you should see a dough being formed. Once the dough is formed, add in butter before continuing the process.

8. After second kneading (before the dough undergoes second proofing), paused the machine and remove kneading blade from the bread barrel.

9. Brush the top of the dough with egg wash and roll it over the crushed cornflakes.

10. Return dough to the bread machine for second proofing and baking.

11. When bread is ready, remove bread barrel from the machine immediately. 

12. After removing bread from bread barrel, transfer it to the cooling rack to allow it to cool completely before slicing and serving.