This loaf bread is soft and moist but quite time consuming to make. I wouldn't bake this bread if there is time constraint because you need to knead the dough separately. The quantity here is to make 2 loaves and 1 loaf [qty in red].
Ingredients - Plain Dough
[makes 2 loaves]
280 gm bread flour [140 gm]
30 gm wholemeal flour [15 gm]
2 tbsp castor sugar [1 tbsp]
1/4 tsp salt [1/8 tsp]
1 tsp instant yeast [1/2 tsp]
140 gm whipping cream [70 gm]
20 gm shortening [10 gm]
Ingredients - Spinach Dough
[makes 2 loaves]
300 gm bread flour [150 gm]
40 gm wholemeal flour [20 gm]
100 gm spinach puree [50 gm]
2 tbsp castor sugar [1 tbsp]
1/4 tsp salt [1/8 tsp]
1 tsp instant yeast [1/2 tsp]
140 gm whipping cream [70 gm]
20 gm shortening [10 gm]
- Knead the dough separately until smooth [may need to add a little water - about 30 ml] and add in shortening. Continue to knead until soft, smooth and elastic [window pane stage]. Shape both into round balls and cover to proof for 1 hour.
- Punch down both dough and fold into thirds. Then roll each dough into 1" thickness. Stack the 2 flattened dough together and roll up tightly to form a roulade.
- Place in baking tin [Pullman's tin], sprinkle some oats on bread. Leave in the oven to proof for 1 hour.
- Remove dough from oven to preheat oven to 160 degrees C for 10 minutes.
- Baked bread for 45 minutes. Remove from tin immediately to cool on rack before storing.
3 comments:
Looks good. Nice design ;)
Wow, Kimmy, this bread looks nice, like the colour combination. Yes looks like it does entail some 'labour'!
Hi Cathy, Hi Cheah - Was thinking the pattern should be better if I had a little more time to play around with the dough. Because I was doing 2 loaves, I need to hurry up. Next time must spend more time to make a better design. Haha...
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