Espresso Soft Loaf

Ingredients:

1/2 cup milk
1 1/4 tsp instant yeast
2 cups bread flour (Manitoba Tipo O)
1 egg
1/4 cup espresso
1 cup sugar
1 tsp salt
1/4 cup butter
1/4 cup butter for surface brushing
Cornmeal for topping (optional)

Egg Glaze:

1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Dissolve yeast in milk, leave for few minutes.

In a large bowl, mix flour, egg, espresso, sugar and salt.

Pour yeast solution into flour mixture and mix to form dough.

Turn out the dough onto a lightly floured work surface, knead to form smooth and soft dough (about 5 minutes).

Add-in butter and knead again until dough is soft and elastic (about 15 minutes).

Transfer dough into a container, cover and leave to rise till double in size (about 1 hour).

Punch down the dough and shape accordingly.

Place dough into a lightly greased loaf pan, leave to proof for another 1 hour or until double in volume again.

Brush loaf surface with egg glaze and sprinkle with cornmeal.

Bake loaf in preheated oven at 190 °C for 15-20 minutes or until golden brown.

Remove loaf from oven, unmould immediately and brush loaf with butter.

Let cool completely.