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Monday, May 28, 2012

QQ Glutinous Flour Loaf Bread [Overnight Dough Method]

Thanks to Vivian Pang for sharing this recipe.  Really a good loaf bread recipe and an additional flour option.  I used the overnight dough method to bake this bread.  The loaf was still soft on the second day but slightly dry.  We toasted it, it was lovely with butter and jam and a cup of hot beverage.
The recipe here makes 2 loaves.  The ingredients and method is slightly different from Vivian's.
Ingredients for Overnight Dough
200 gm bread flour
100 gm glutinous rice flour
1 tsp instant yeast [first time trying, I used 1.5 tsp]
150 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
1 tbsp skimmed milk powder
2 tbsp sugar
1/2 tsp  salt
1 egg
120-150 ml water
60 gm butter 
  1. Add all the ingredients [except butter] to the overnight dough.  Knead [from low speed to medium] 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].  Remove from oven before preheating it.
  4. Bake in preheated oven at 160 degrees C for 40 minutes.  Remove to cool on rack immediately after baking.

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