Tapioca Loaf Bread [Straight Dough Method]

After the successful attempts baking the soft loaf bread with glutinous rice flour and cornflour, I thought I should also try with tapioca flour.  Managed to get the basic recipe from home baking website and did some adjustments to the ingredients.  This recipe yields 2 loaves of  500gm bread.

The loaf bread texture is like the cornflour loaf.  It's soft and moist......and we tried toasting it on the 3rd day.   It is good with a mild tapioca smell.

Ingredients

45 gm tapioca flour

270 ml water

• Combine the tapioca starch and the water (270 ml).  Stir until thick over low heat and cool completely. .

555 gm bread flour

2 tbsp skim milk powder

1 - 1 1/2 tsp salt

3 tbsp sugar

3 tsp yeast

140 ml warm water

30 gm butter

• Add all the ingredients [except butter] to the cooked tapioca 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.
• 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.  Then divide each dough into half. Shape the dough into a ball lightly.   Roll each dough out into a rectangle.  Fold the dough 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 or almost reaching the rim of the baking tin.  Remove from oven before preheating it.
• Bake in preheated oven at 180 degrees for 25 minutes [uncovered] or 200 degrees C for 30 minutes [covered].  
• Remove to cool on rack immediately after baking.

Notes

Next time, I try to bake it at 160 degrees C for 40 minutes.  Just to see if the texture is like the QQ Glutinous Loaf Bread.