Coconut milk bread

Directions

For the Tangzhong..

1In a saucepan ,mix water and flour without any lumps .

2Heat it .Let it thicken . Keep stirring . Turn off the heat .

3Let it cool well .

For the dough

1In a bowl mix flour ,yeast ,sugar ,fresh cream ,milk powder and salt .

2Mix well .

4Keep ithe coconut milk ready .

5Mix the coconut milk and tanghzong well.

6Add this to the flour mixture .

7Knead well for 6-7 mins .

8Add oil .

9Knead for another 3 mins .

10Shape it into a ball and apply oil . Place it into a well oiled bowl .

11Cover it with cling film .

12Let it double in size .

13Gently punch down the dough .

14Knead for a minute or two.

15Roll it into a rectangle .

16Roll it tightly .

17Shape it into a log .

18Place it in a well oiled loaf tin . Cover it with cling film and let it rise . Meanwhile pre heat the oven at 180 degree c with both top and bottom rods on .

19Apply water /milk and sprinkle basil seeds . Make a tent with aluminum foil and bake at 180 degree c for 25 mins . Now remove the aluminum foil and milk wash or apply butter . Place the tin back in the oven without the aluminum foil and bake for another 4-5 minutes with the top rod on .

20transfer the loaf to a wire rack and apply butter .

21Allow it to cool for atleast 2 hrs before slicing .