Taste of Thailand: Pink Milk Bread (Dairy and Egg Free; Wheat Free Option)

กินให้อร่อยนะ!

For the first installment in my new series, Taste of Thailand, I have some delicious pink milk bread.

I don't know any Thai apart from "Sawasadee ka" and "Kop khun ka", but I do know that I absolutely loved the squishy, fluffy, pink milk bread available in 7-Eleven shops all over Bangkok and Pattaya!

This is simply a Hokkaido milk bread that's flavoured mildly with "pink milk": pink milk could either be a Thai beverage of milk and sala syrup, which is also called snake fruit syrup; or simply strawberry milk. I haven't found the answer to which one it is yet, so I use strawberry syrup because sala syrup is hard to find, expensive, and I don't want a whole bottle for one experiment.

This bread is very sweet, and would make lovely Japanese fruit and cream sandwiches. If you don't want it as sweet, leave out some of the sugar. The dough is a little fiddly too, but persevere and you'll get a fabulous, fluffy, soft bread.

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DIFFICULTY

Requires kneading a very sticky dough

TIME

Over 4 hours

RECIPE RATING

Intermediate/Advanced

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INGREDIMENTS

12 ounces (340 grammes) strong white bread flour, at least 11.5% protein*

2¼ teaspoons (1 sachet) active yeast

1 ounce (30 grammes) caster sugar
1 ounce (30 millilitres) sunflower oil

1 teaspoon (5 millilitres) salt

1 fluid ounce (30 millilitres) strawberry syrup, made up to 8 fluid ounces (240 millilitres) with lukewarm water

Pink gel food colouring

* - You can make this using plain spelt flour, but reduce the overall strawberry water amount to 6 fluid ounces (170 millilitres)

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METHOD

First, make the dough

• In a large mixing bowl, mix half of the salt, half of the sugar, 8 ounces (225 grammes) of the flour, and the strawberry water. 
• Mix into a batter, cover the bowl with a clean tea towel, and leave in a warm place for 30 to 45 minutes, or until doubled in size.
• When doubled in size, add the remaining ingredients and some pink food colouring to make a gentle rosy colour. Mix well with a wooden spoon and turn out onto an unfloured work surface.
• Knead well, scraping the dough off the surface with a plastic or silicone bench scraper. The dough will be sticky, but do not be tempted to dust the surface with flour: this will make the bread tough. Knead for 10 minutes by hand until the dough passes the windowpane test.
• Pop into a clean bowl, dust lightly with flour, and once again cover the bowl. Allow to proof in a warm place for 60 to 90 minutes, or until at least doubled in size.

Then, shape the loaf

• Once doubled in size, turn out onto a lightly floured board and deflate. Divide the dough into three by weight, and roll each piece into a tight ball.
• Take each ball and roll out into a flat rectangle. Fold into three, turn by 90 degrees, then roll flat again into a rectangle. Roll the rectangle up and pinch closed.
• Place the three bread rolls into a greased and floured 2 pound (900 gramme) loaf tin, that has been greased and floured. Cover again with a clean tea towel and allow to rise to half an inch from the lip of the pan.

Finally, bake the bread

• Preheat the oven to 180C (350F), then bake the bread in the centre of the oven, covered lightly with foil to prevent too much browning. 
• Bake for 30 to 40 minutes, or until the loaf sounds hollow.
• Allow to cool completely before slicing to get the best texture.

THIS TIME IN PREVIOUS YEARS

2017: Valentine's Day: I ❤ Pizza! (Wheat-, Egg-, and Dairy Free Base)

2016: Yeast and Wheat Free Cinnanomnom (or just plain Cinnamon) Rolls

2015: Strawberry Crumble Bars (Wheat Free)