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Monday, August 22, 2011

STARTER DOUGH BREAD LOAF

 
This is a very good loaf bread recipe. After trying out many times and each time the result is good, I would like to share with all of you. I have tried to simplify the measurement and method so that all who are interested to make their own bread can follow easily to bake soft and moist loaf bread for the family.  It is worth baking your own.  I usually will measure the ingredients earlier in separate containers for later use. I am using a Kenwood mixer.
Kenwood Mixer - so far a reliable kitchen aid
The quantity here is for making 2 loaves of 1/2 kg bread.  You can always bake 2 loaves at a time and freeze up 1 loaf if you cannot finish them in 2-3 days.  This bread remains soft and moist even on the third day provided it is kept in airtight container and in a cool place.

Starter Dough Ingredients
240 gm bread flour
60 gm plain flour
3.5 tsp instant yeast
200 ml warm water
  • Pour water into a mixing bowl and add instant yeast.  Leave for 15 minutes until yeast activates.  Add in flour and use a spatula to stir into a sticky dough.  Cover with a clean kitchen towel and leave to rise for 1-2 hours or double in size.  [Can do this earlier , leave to rise for 30 minutes, then put in plastic bag, tie up and keep in fridge overnight or keep for 1-2 days.  When using, remove from fridge and leave in room temperature for 30 minutes before adding bread dough ingredients].
Bread Dough Ingredients
240 gm bread flour
40 gm plain flour [60 gm is not adding wholemeal flour]
2 tbsp wholemeal flour
3 tbsp castor sugar
1.5 tsp salt
1 tbsp skimmed milk powder
150 - 160 ml warm water

1-1.5 tbsp butter
  • When starter dough is ready for use, add in the dry bread dough ingredients [except butter].  Using the dough hook, turn on low speed [speed 1] to mix all the ingredients then gradually add in the water.  Kneading the dough all the time for about 5 minutes.  Then turn to medium speed [I used speed 3] to knead for another 5 minutes.  Add in soft butter and continue to knead for 10 minutes or until dough is soft, smooth and elastic.  Remove mixing bowl from machine, shape dough into a ball and cover with kitchen towel.  The dough is not sticky but soft.   Leave to rise for 10-15 minutes or until double in size.
  • Punch down dough.  Remove to a floured board, divide dough into 2 equal portions and fold in third for each portion, then roll into flat rectangular piece and roll up swiss roll.  Put in loaf pan, leave to rise for 50-60 minutes [I put in oven to proof].  Do the same for the other portion. Please refer to my earlier bread posting for pictures on how to roll the bread dough.
  • After dough is doubled in size [about 50 minutes], remove from oven.  Preheat oven at 180 degrees C for 10 minutes.  Bake bread for 25 minutes on lower rack.  Remove baked bread immediately to cool on rack before storing or slicing.
Proofing dough in oven
Notes
  • Here I divide the dough into 6 equal portions because I wanted to make 3 small loaves in 1 bread pan.  More rolling but for a change in looks it is alright.
  • With this method, less washing to do.

4 comments:

Clarice said...

Hi, may i know how to mix the starter dough? Does it need to mix with mixer or just using spatula ?Tks

Kee HC said...

Hi, May i know how to mix the starter dough? using mixer, hand knead or spatula? tks

Kee HC said...

Hi, may i know how to mix the starter dough? using mixer or hand knead or spatula? and should mix for how long? tks

Kimmy said...

Hi Clarice, just mix into a soft dough with a spatula will do but make sure there is no dry flour.

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