- 20ml of water
- 20ml of whole milk
- 15g of bread flour
- 113 ml of whole milk
- 2 tbsp of granulated sugar
- 2 ¼ tsp of active dry yeast, or 1 envelope 2 cups of bread flour
- 2 cups of bread flour
- 2 tsp of bread booster
- 2 g of sea salt
- 1 large egg, lightly beaten
- 20 g of unsalted butter cut into cubes
- 2 tbsp of butterfly pea flower powder
- Combine milk, water and flour in a small saucepan.
- Whisk until combined and set over medium low heat, stirring continuously until it becomes a thick paste. Note this will come together very quickly.
- Remove from heat and transfer to your stand mixer, fitted with the dough hook and allow to cool.
- Add milk to a microwave safe bowl and microwave on high for 30 seconds. Milk should feel warm to the touch but not hot (approx.
- Add in sugar and yeast and stir to combine.
- Set aside for 4-5 minutes until bubbly and foamy.
- To the stand mixer add flour, bread booster, salt and egg.
- Once your yeast mixture is bubbly, add to the stand mixer.
- Turn your mixer to speed 1 and mix for 2 minutes. If your dough seems too sticky, sprinkle a bit more flour, 1 tsp at a time.
- Increase to speed 4 and continue to mix for another 2-3 minutes or until the dough is fully combined and pulling away from the sides.
- Bring the speed back down to 1 and add in the butter, one cube at a time. Wait until each piece is fully incorporated into the dough before adding the next piece.
- Once you have gone through all the cubes, increase the speed to 4 and continue kneading until the dough is smooth and elastic (approx 10-15 minutes).
- Remove the dough and cut into 2 even sections. Roll up one dough into a smooth ball and transfer to a lightly greased bowl and cover with plastic wrap. Place it in a warm location and allow it to double in size.
- Return the second half back into your stand mixer, add the butterfly pea flower powder. Mix on speed 1 until completed the powder is worked in and then increase the speed to 2 for 2-3 minutes.
- Transfer to a second lightly greased bowl, cover with plastic wrap and rest in a warm location for 1 hour or until doubled in size.
- Once the dough has doubled, grease a pullman loaf pan (approx. 8”x4”x4.25”) and set aside.
- Punch down the plain dough and roll out onto a clean surface. Roll out into a rectangular shape approx. 5”x8”. You want the short edge to run parallel to the edge of your counter and the long edge on the sides. Repeat the same process for the butterfly pea flower dough. Once both doughs are roughly the same size, carefully place the butterfly pea flower dough on top of the plain dough. Line up all the edges of the dough so they are the same size. Use a bench scraper to help keep the edges neat and straight.
- Roll out the layered dough to a final size of approx. 8”x12”. You can cut the edges so they are nice and straight. Starting at the 8” edge closest to you, begin rolling a tight log all the way to the end. Place seam side down into your prepared loaf pan.
- Cover with a greased lid and let rest in a warm location for 30 minutes.
- Preheat the oven to 350°F.
- Once the loaf has almost reached the top of the pan, bake with the lid for a flat top or without for a rounded top for 30 minutes.
- Remove from pan and let cool completely on a wire rack before slicing.