I baked this bread because I have some ground almond in the fridge. I followed the Black Sesame Loaf Bread recipe and just substituted the black sesame paste with ground almond. Here I increased the quantity because I wanted to make 2 bigger loaves of bread.
Overnight Dough [about 660gm]
3 cups plain flour - sifted
2 tbsp sugar
1.5 tsp instant yeast
- Mix all ingredients into a dough. Divide into 2 equal portions. Keep in plastic bags. Tie up and keep in the fridge [I kept the 2ortions in an airtight container in the fridge]. Can be kept for up to 7 days. Thaw for 10-15 minutes before using.
Bread Dough [makes 2 loaves of 550gm bread]
300 - 330 gm overnight dough [1 portion of the overnight dough]
1 large egg
200 ml water [less if using a large egg] or milk
30 gm ground almond [I ground roasted almonds for this]
1.5 tbsp sugar
3/4 tsp yeast
1 tsp salt
375 gm bread flour
2 tbsp margarine
- Tear the overnight dough into smaller pieces in the mixing bowl. Add in all the ingredients except the water, bread flour and margarine. Mix well.
- Add in bread flour. Knead and gradually add in water [may need less]. Continue kneading into a soft dough [about 10 minutes] then add in margarine. Knead for another 10 minutes on medium speed until a soft and smooth dough is formed.
- Cover and leave to proof for 15 minutes before shaping dough.
- Punch down dough and divide into 2 portions [if baking 2 loaves]. Fold into thirds and roll out swiss roll style. Roll into a log and place on Pullman's tin. Cover and leave to proof for at least 1-2 hours or double in size.
- Baked in a preheated oven at 180 degrees for 25 minutes.
- Remove and cool before storing.
Note:
When bread is not so soft after 2 days, toast them, they taste good with butter and jam.
When bread is not so soft after 2 days, toast them, they taste good with butter and jam.
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