Parsley Milk Bread

Got addicted to this bread baking business. Kinda excited to home-bake what I usually buy from the local bakery. Baking bread is not hard, but it is very time consuming waiting for the bread to proof.

It was fun letting people guess what the green bits on the bread are. Seaweed was a popular guess, but nope, it's parsley! Bread was light and fluffy, but I would think my previous bread was softer for some unknown reason, maybe it's my kneading time? The parsley filling was really tasty - smooth fragrant sweet butter backed with a hint of saltiness. I had some leftover parsley butter which I used them to make scrambled eggs and it tastes really delicious!

Parsley Milk Bread (adapted from 孟老师的 100 道面包)

Ingredients:

Bread:
150g bread flour
50g low protein flour (I use top flour)
15g caster sugar
1/4 tsp salt
2g instant dry yeast
130g milk
15g unsalted butter, room temperature

Parsley filling:
30 unsalted butter, room temperature
10g sugar
1/2 tsp salt
1 tsp milk
1 tsp dried parsley

Beaten egg for egg wash

Method:

1. Combine flours, sugar, salt, yeast, and milk at low speed with a dough hooker mixer, then turn to medium and knead until you have a smooth dough
2. Add butter and knead with low speed until well combined, then increase to medium speed and knead till dough is smooth and elastic.
3. Cover dough with shrink wrap and let it proof for 80mins.
4. Divide proof-ed dough into 6 portions then roll them into balls. Cover with shrink wrap and let them rest for 10mins.
5. Shape into 15cm oval shaped dough and place them on the baking tray. Cover baking tray and let them proof for another 30mins.
6. For parsley filling, combine butter, sugar, salt and milk and beat until smooth, then add in dried parsley and stir till well combined.
7. Cut a slit in the middle of the dough, then let it proof for the last 10mins.
8. Brush dough with egg wash and pipe the prepared parsley filling into the slits on the bread.
9. Bake bread in a 175°C preheated oven for 18mins.