Avocado bread loaf

Ingredients

• 1 ripe avocado's fresh, about 125 g
• 330 bread flour
• 125 g cake flour
• 70 g honey
• 100 g tang zhong (from above)
• 1 teaspoon instant active yeast
• 1/4 teaspoon salt
• 1 egg
• 80 ml fresh milk
• 30 g butter, room temperature

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Preparation

• In a small pot, cook the starter dough ingredients with low fire till the mixture comes together. Remove from fire and set aside to cool completely before use.
• Mix all ingredients in main dough except for butter together in a large mixing bowl to form a soft dough.
• Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 minutes.
• Add the unsalted butter in and continue to knead till the dough is shiny and elastic.
  
• To test if the dough is ready, pull a small piece off and stretching it with your fingers.
• If dough is very elastic and pulls to almost see through without breaking, then it's done.
• Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2 hours.
• Divide the dough into 4 equal portions, roll round, cover and let rest before shaping.
  
• Roll a portion of the dough into a flat oval shape using a rolling pin. Then roll it up at one end like a swiss roll.
• Place it in a greased bread tin (10cmX10cmX25cm). Repeat with the rest of the bread portions.
• After shaping, cover the dough and continue proofing for another hour. Preheat oven to 180°C. Bake in the oven (covered) for 42 to 45 minutes till done.
• Let loaf cool in tin for 5 minutes before unmoulding. Then remove from tin and let cool on rack completely before slicing.