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Sunday, July 17, 2011

Cocoa Swirl Bread [Straight Dough Method]

Bread prices have been going and now electricity tariff has also gone up.  Sometimes, we are in a dilemma of deciding whether we should go through all the trouble and time to make our own bread.  Believe me, it is still worth making your own if you eat bread daily because home baked bread is different but of course it does not last for long.  Perhaps, we should double the quantity and store it in freezer, defrost a few hours before meal time.  I used to make bread for 2 days consumption but now I double the quantity and shared half with my close neighbour who simply loves my bread.  She says the quality is different and more economical for her [economies of scale].
Here are 2 trays of 9 piece buns when I double the quantity [you can half the amount for making a tray].
Ingredients
[makes 2 trays x 9 piece buns]
A.  420 gm bread flour
      80 gm plain flour
      1 tbsp skimmed milk powder
      3.5 tbsp castor sugar
      1.25 tsp salt
      10 gm [3.25 tsp] instant yeast
      50 gm egg
      250 ml warm water
B.  50 gm butter
C.  10 gm [5 tsp] cocoa powder - add to 1/2 portion of dough
    Shape buns for proofing till double in size 
    Bread ready for baking 
  1. Mix A together into a soft dough for about 10 minutes in a food processor.  Then add in B.  Continue to knead till smooth and elastic.  
  2. Divide dough into 2 equal portions.  Add C to 1 portion and continue kneading till well blended.  Shape both portions into round balls and put in separate bowls to proof till double in size [about 30 minutes]. 
  3. Punch down dough and divide each portion into 2 equal portions.  Take 1 plain dough, roll into a flat piece. Take 1 cocoa portion, roll into a flat piece. Either put plain on top of cocoa portion or vice versa.  Roll into a flat rectangular piece.  Sprinkle chocolate chips on top and roll to long swiss roll enough to cut into 9 equal pieces. 
  4. Arrange 9 pieces in 1 baking tray.  Repeat the same for the remaining portion.  Leave to rise for 40-50 minutes or until double in size.  Brush with beaten egg and sprinkle some sesame seeds.
  5. Bake in preheated oven at 180 degrees Celsius for 20 minutes.  Remove and cool on rack before storing or wrapping in cling wrap.
 
Note:
Original recipe from Hide Hide is only half the quantity.  Its a good recipe and simple procedures.

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