"QQ" Glutinous Flour Loaf Bread/ Straight Dough Method

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I read this recipe from Bake for Happy Kids. Due to certain reason she used cornflour instead of glutinous flour. However the bread still turns out great.
 
I'm curious about the texture by adding glutinous rice flour inside bread dough. The only way is to bake and try ! The bread texture is soft and fluffy. It has its unique texture compare with bread with all bread flour. Just like the name of the bread 'QQ'. If you want to make some bread with straight dough method this recipe is good to go.

 

Ever since I have an electric mixer I thought just add in all the ingredients and knead till form the stretchable dough (for bread). I used to knead my dough at high speed. Because I thought the higher speed I used the faster the dough reach stretchable stage. Until I read this tips from Carol, How to knead with stand mixer. I’m lucky because I didn’t burnt my stand mixer before I know the right way of using it :D So here I like to share this link with all my readers. Do know your stand mixer and use it wisely to get stretchable bread dough.

Adapted from Bake for Happy Kids

This recipe make one 20 cm x 10 cm x 10 cm square toast bread.
Ingredients:

(A)

250g Bread flour
50g glutinous flour
½ tsp instant yeast
1 egg
20g sugar
¼ tsp salt
150ml milk

(B)

30g butter

Methods:
1. Place all ingredients (A) into mixing bowl (reserving 30ml of liquid). Start kneading with stand mixer at low speed. Add the reserving liquid slowly till form dough.
 
2. Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3. Shape the dough into a round shape and place it into a lightly oiled bowl. Cover and rest for 60 min or until double in size.
 
4. De-gas dough and transfer on a lightly floured surface. Shape into round and leave to rest for 10 minutes.

5. Roll out the dough into rectangle shape. Roll up like swiss roll. Divide into 3 equal portions (about 8-9 cm long-slightly shorter than the width of baking pan). Place into lightly oiled baking tin. Flatten the dough slightly to ensure rising to same height of all dough.
 
6. Leave to prove for 50-60 min or until the baking tin is 80% full. Cover and bake in preheated oven 160C for 40 minutes.

* Do adjust according to your oven temperature.
 
7. Remove the bread immediately from baking tin and leave to cool completely on a wire rack.