Great Buni Bake-Off 

Today's experiment: enriched dough:
400g AP flour
50g vital wheat gluten, to approximate bread flour.
2 eggs.
1 stick butter
250ml milk
10g yeast
50g granulated sugar
1 tsp salt

Futura kneaded this into a fairly firm but sticky dough, which I'm currently raising like a challah: greased bowl in the oven over a pan of steaming water. I'll punch it down at the beep, then give it a few turns, freshen up the steam, and given it another hour before mixing in roast veg and baking.

Great Buni Bake-Off 

The first rise didn't seem to do much, but it's good to remember this is an incredibly dense dough. it came out of the prover -- the oven, off, with steam -- quite slack, and it took quite a bit of flour off the bench when I kneaded it. It did have a lovely texture, though, and about ten minutes of working it gave me a good firm ball. I popped it back in the prover with fresh steam for a second rise, and I've turned off the veggies to cool.

Great Buni Bake-Off 

I didn't get an intermediate photo of the rise, but @KoBunny​ got a photo of the finished product and @adeptomega​ got one of the crumb once I cut into it. The smell of this loaf is _amazing_, and the texture came out perfect. @ElectricKeet​ called it manna.

I think it's a cracking buni loaf. awoo.space/media/ou9QuBAmO7-aU awoo.space/media/lOt_adJ69GLEz

Great Buni Bake-Off 

@literorrery @ElectricKeet @adeptomega I can confirm this both smells and tastes amazing. @.@

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