Very light and soft loaves of bread |
Very soft and moist bread |
Today, with less errant to do, I gave it a try and see, the lovely loaves of bread for the family and my friend. Seeing the result makes me happy - it is worth the effort. You can half the quantity of ingredients if making only a loaf.
Shaping Dough |
Proof till double in size before bakin
Ingredients [makes 2 loaves]
Starter Dough
240 gm bread flour
60 gm plain flour
60 gm plain flour
200 ml warm water
3.5 tsp [12 gm] instant yeast
- Dissolve yeast in water in mixer till slightly frothy. Combine with sifted flour to form a sticky mess. Cover and leave to rise for 1-2 hours or until 2-3 times in size.
[I did this early morning @ 6.00 am before going out for morning exercises. When I came back after 1 1/2 hours later the dough is ready for mixing with the balance ingredients]
Bread Dough
240 gm bread flour
60 gm plain flour
2 tbsp wholemeal flour
1.5 tbsp [9 gm] skimmed milk powder
60 gm plain flour
2 tbsp wholemeal flour
1.5 tbsp [9 gm] skimmed milk powder
1.5 tsp salt
3 tbsp [45 gm] sugar
160 ml warm water
30 gm butter
- Add all the bread dough ingredients, except butter to starter dough. Fix mixer with dough hook and start to mix and combine ingredients well on low speed for a second. Then start kneading dough on medium speed for another 5 minutes. Add in butter and continue kneading for 10 minutes or till dough is soft, smooth and elastic.
- Shape into a round ball. Cover and leave to proof for 30 minutes or until double in size. Knock down dough, divide into 2 portions. Roll flat and fold in three.
- Take 1 portion and roll into a rectangular piece, roll up swiss roll about 1/3 and make slits on the 2/3 portion. Continue to roll into a log and seal the edges. Do the same for the other portion. [Please refer to earlier loaf bread recipes on how to do this]. Place in baking tin and leave to proof for another 40 minutes.
- Bake in preheated oven at 180 degrees C for 25-30 minutes [bake on lower rack if using small portable oven and middle rack if using built-in oven]
- Remove immediately to cool on rack before storing [Important step - otherwise the vapour will affect the bread].
2 comments:
i'll try it,it seems so good.
thanks for the reciep.
Hi Zizo, thanks for visiting my blog. This indeed is a good loaf bread which I baked regularly.
Post a Comment