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Sunday, March 18, 2012

English Cottage Loaf Bread [Sponge Dough Method]

Saw this bread recipe in Lena's [frozen wings] food blog which looks good.  So I tried baking it today but I used the sponge dough method with the same ingredients because I am leaving the house for my regular morning exercise.  I just mix half portion of the bread flour and water with the yeast into a rough dough.  Cover and leave it to rest for 1-2 hours and finish off doing the dough when I came back.  In a way it helps to save time while I do other things [going for exercise and nearby morning market].
A good bread recipe to keep.  Bread is soft, moist, light and texture is lovely.
[makes 2 loaves x 400 gm]
Overnight Dough
150 gm bread flour 
100 gm plain flour
3.5  tsp instant yeast
180 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours.
Ingredients for Bread Dough
250 gm bread flour
2 tbsp milk powder
3 tbsp sugar
1 tsp  salt
1 egg
80 ml water or just enough to make a soft but not wet dough
50 gm butter [2 tbsp]

Topping [optional] - butter and sugar - after proofing, use a knife to cut slits and spread butter, then sprinkle sugar
  • Add all the ingredients [except water and butter] to the overnight dough.  Knead until well combined, then gradually add in water while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 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 swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size. 
  • Bake in preheated oven at 180 degrees C for 25 - 30 minutes.  Remove to cool on rack immediately after baking.
This bread makes lovely bread toast with  butter and jam

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