Scrambled Egg Sandwich inspired by Eggslut and a yogurt parfait

Last minute decision to make a loaf of bread yesterday. But ran out of milk so I used soy milk instead. Was inspired by a sandwich shop called EggSlut, so I decided to make a simple version of scrambled eggs sandwich with wholegrain mustard, a yogurt parfait with sun gold kiwi and blueberries.
Recipe for bread.
Ingredients
250g bread flour
30g castor sugar
3g fine salt
3g instant dry yeast
185g cold soy milk
20g unsalted butter, softened.
1. Add all the ingredients into a kitchen aid mixer with dough hook and mix on medium speed for 10 minutes.
2. Round the dough and put into a bowl, cover and let it proof or till double it’s size (about 1 hour)
3. Punch and degas the dough, weigh, and divide into 2. Round into a ball and set aside on the table, covered for 10 minutes.
4. Take 1 dough, flatten into a long rectangular strip, fold the sides in and roll like a Swiss roll while tucking in while rolling.
5. Butter / grease a bread tin. Put into a 450g bread tin, seam side down, buttered earlier. Repeat with the other dough and cover the bread tin, let it do a second proof for another hour.
6. Preheat oven to 170c, bake for 25 mins, lower to 165 and another 5 mins.
7. Remove from bread tin and cut when it’s completely cool.
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Xoxo