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Saturday, February 25, 2012

SWEET POTATO BRAIDED BREAD LOAF[OVERNIGHT DOUGH METHOD]

This is actually a Nastar bun recipe with cheddar cheese filling but I used it to bake the braided loaf as I was short of time.  It turns out well, the texture is soft and moist. 
You can make 10 Nastar buns from this quantity. Just divide dough into 10 portions.  Roll each portion into a rectangle, fill with a piece of cheddar cheese.  Then roll up into a swiss roll, seal the edges, cut across the buns.  Place bun in a paper cup to proof until double in size.  Before baking, brush with egg glaze and top up with small bits of cheese.  Baked at 180 degrees C for 20 minutes.  I will try to bake these buns when I have enough time to spare.
The quantity in bracket [in red ink] is for 1 loaf of bread.
Ingredients for  Overnight Dough
130 gm bread flour [65 gm]
130 gm plain flour   [65 gm]
3 tsp instant yeast  [1.5 tsp]
140 ml water [70 ml]
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or keep in airtight container and refrigerate for at least 4 hours.  Thaw for 10-15 minutes before use.
Ingredients for Bread Dough
260 gm bread flour [130 gm]
2 tbsp milk powder [1 tbsp]
3 tbsp sugar  [1.5 tbsp]
1/2 tsp  salt  [1/4 tsp]
130 gm orange sweet potato paste [65 gm]
70 ml water/ more or less [35 ml]
2 tbsp butter [1 tbsp]
  • Add all the ingredients [except water and butter] to the sponge dough.  Knead until well combined, then gradually add in water while kneading until a soft dough is formed [you may not need all the water].  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth and dough is not sticky [about 10 minutes on high speed]. 
  • Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  • Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll into a log.   Flatten and cut into 3 strips and braid.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size. [Best to proof for 1-2 hours].  Remove from oven when you preheat the oven.
  • Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

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