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Wednesday, June 13, 2012

Cornflour Loaf Bread [Sponge Dough Method]


The recipe here makes 2 loaves weighing about 480 gm each.  Soft loaf bread.   The loaf is not exactly rectangular eventhough I covered it,  as it didn't rise to 90% height of my Pullman's tin.  
Ingredients for Sponge Dough
180 gm bread flour
120 gm cornflour
2 tsp instant yeast
200 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
300 gm bread flour  [removed 2 tablespoons]
2 tbsp wholemeal flour
4 tbsp sugar
1 tsp  salt
1 egg
100 ml water [used about 90 ml]
60 gm butter 
  1. Add all the ingredients [except butter] to the sponge 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 180 degrees for 25 minutes [uncovered] or 200 degrees C for 30 minutes [covered]
  5. Remove to cool on rack immediately after baking.
Notes
Never discard the loaf bread if they are not that soft or moist to your liking.   It's yummy, delicious [crispy outside and moist inside] when you toast and apply jam and butter to it.


6 comments:

Amelia said...

Hi, my 1st visit your blog. Love your bread, the texture is so soft.

Thanks for sharing the recipe. I'm following you.

Have a nice day.

Kimmy said...

Hi Amelia, you're welcome. Hope the recipes I'm sharing here is useful and good to all. Happy baking and cooking.

Jessie-CookingMoments said...

You make bread so often! Your family is very lucky!

Kimmy said...

Hi Jessie, I have no choice cos' bread is my hubby's breakfast food. Sometimes it's also his supper when he watches his football matches esp. wkends. There were times when I woke up in the morning to find that I don't have enough bread for breakfast.

Novice said...

Hello, I read with interest your cornflour bread. Can I please know if it's possible to make it using the straight dough method please?

Kimmy said...

Hi Novice, yes you can. You just knead to the ingredients together into a dough then add butter and knead until elastic before resting for 20 minutes. Shape and proof for about 1 hour then bake at 150C for about 40 minutes.

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