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Friday, May 18, 2012

Yudane Bread


This is a good loaf bread recipe worth baking for the family. Soft, moist and light bread.  Bread texture is good, very similar to 'Roti Benggali'.  You can add other ingredients like raisins, linseed, walnut etc.  Or slit the top after proofing and top with grated cheddar cheese and granulated sugar.  Thanks to Hidehide for sharing this recipe.
 Ingredients 
[makes 2 loaves]
Prepare Yudane
180 gm bread flour
150 ml hot water
  •  Mix ingredients into a dough with a pair of chopstick.  Leave covered for 1 hour [must be cooled].
Bread Ingredients
420 gm bread flour 
9 tsp skimmed milk powder
3 tbsp castor sugar 
1.5 tsp salt 
3.5 tsp instant yeast 
260 ml warm water
2 tbsp [30 gm] butter
  1. Add prepared yudane to bread ingredients [except butter].  Knead together into a soft and smooth dough [takes about 10 minutes], then add in butter.   Continue to knead for another 10 minutes, until dough is soft, smooth and elastic.
  2. Form dough into a ball and coat lightly with flour.   Cover to proof for about 15 minutes or until double in size.
  3. Punch down dough and roll into a ball.  Divide dough into 2 portions [for 2 loaves]. Take 1 portion, roll flat in rectangular shape, fold to centre from left and right, then roll flat into a long rectangular shape.  Roll up swiss roll, seal the edges and put into a greased Pullman's tin.  Leave to proof for 1 - 1 1/2 hours [or until it rises to 80% of the tin].  Do the same for the other portion.
  4. Preheat oven at 180 degrees C and bake bread on lower rack for about 25-30 minutes.  Remove bread from oven and baking tin immediately to cool on rack before storing.

1 comment:

Nikolai Yuri Yakovlevich said...

hi Kimmy

i want to ask about yudane.how to convert original recipe to yudane?
is there any special formula?

i calculate your recipe for yudane flour 30% from total flour is it right?
your water for yudane 83.5% from your yudane flour is it right?

cause i want convert my recipe

thank you

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