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Wednesday, August 8, 2012

Lipton Tea Loaf Bread [Overnight Dough Method]

I tried making this bread basing on the idea of Green Tea Loaf Bread.  Honestly, my friend and I do not prefer the green tea flavour the last time when I baked my Green Tea Loaf Bread.  I have baked chiffon cake using Lipton Tea and it turns out well, so perhaps it may be good for loaf bread too.
Result - a good loaf bread which is soft, fluffy and moist.   The tea flavour is mild but has nice brownish colour.
Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
3 - 3.5 tsp instant yeast
200 - 250 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
300 gm bread flour
3 tbsp sugar
1 tsp  salt
1 egg
3 Lipton Tea sachets [remove tea bags] mix with 2 tbsp milk powder and 100 ml hot water - leave to cool before use
60 gm butter 
  1. Add all the ingredients [except butter] to the overnight dough.  Knead until well combined and dough is soft for about 10 minutes then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
  2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  3. 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 an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].
  4. Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

    I'm submitting this post to Alphabakes August 2012 theme 'T' hosted by The More Occasional Bake and Caroline Makes.

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