Here is a recipe I found
The secret here is the water-roux paste which supposedly gelatinizes the starch in the flour allowing more liquid to be absorbed into the bread.
This is my adaptation for use in a bread machine. The first step is creating the roux paste since you'll want that to cool down while prepping the other ingredients.
|20g bread flour
|Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling wrap over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it just starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.|
|For the Bread Dough:|
|150ml lukewarm water
30g butter, cubed
Water-Roux Paste (see above)
1 Tbsp milk powder
350g bread flour
5g (1 tsp) salt
7g (2.5 tsp) instant dry yeast
|Add all the ingredients to your bread machine in the order provided. As always, its best to make a little crater in the mound of flour and drop your yeast in there. Then set your machine to the white bread setting and start it.|
I have to say that my 1+ yr old yeast isn't good anymore, so the first loaf turned out pretty dense. I'll have to try this again with some fresh yeast.