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Monday, January 9, 2012

Oreo Biscuit Loaf Bread [Sponge Dough Method]



I love making bread using the sponge dough or overnight dough methods because these 2 methods yield very soft and moist bread which stays fresh even on the third day.  Lovely bread worth making for the family and friends.  This recipe makes 2 loaves of bread.

Ingredients for Sponge Dough
300 gm bread flour
200 ml water
2 tsp instant yeast
  • Mix all ingredients into a soft, rough dough.  Cover with a clean cloth to proof for 1-2 hours or until double in size.
Ingredients for Bread Dough
200 gm bread flour
2 tbsp sugar
1 tsp salt
1 egg
50 ml water [may need less]
110 gm Oreo biscuits [crushed]
1-2 tbsp butter
  • Mix all ingredients [except water, Oreo cookies and butter] to prepared sponge dough.  Then gradually add in water.  Knead till a soft dough is formed.   Takes about 10 minutes.  Add in crushed cookies and butter.  Continue kneading till dough is soft and smooth [another 10 minutes].  Remove dough and shape into a ball.  Cover with a clean cloth and leave to proof for 15 minutes.
  • Punch down dough, then divide into 2 portions.  Roll out each portion and fold into thirds, then roll swiss roll style into a log.  Place in loaf tin.  Cover to proof for at least 1-2 hours or until double in size.
  • Bake in preheated oven at 180 degrees for 25 minutes.
  • Remove from pan to cool  on rack immediately after baking.

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