Another of my regular loaf bread recipe which I would like to keep in this blog for reference and making. Verdict - Soft, moist and has the flavour of walnut. Stays good even on the third day.
Ingredients for Overnight Dough
150 gm bread flour
150 gm plain flour
3 tsp instant yeast [actual is 3.5 tsp]
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.
300 gm bread flour [I used 270 gm bread flour and 30 gm wholemeal flour]
2 tbsp milk powder
3 tbsp sugar
1 tsp salt
150 gm chopped walnuts
150 ml water [keep some first, if all is used, the dough may be sticky and difficult to handle]
150 ml water [keep some first, if all is used, the dough may be sticky and difficult to handle]
60 gm butter [I used about 50 gm]
- Add all the ingredients [except butter and walnuts] 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. Add in walnuts. Knead a further 3-5 minutes and dough does not stick to the fingers or window pane stage.
- 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 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 small loaves].
- Bake in preheated oven at 180 degrees C for 25 minutes. Remove to cool on rack immediately after baking.
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