Hardly bake white bread cos' it's so common to hear people saying not to eat too much of white bread especially people with high cholesterol, diabetes etc. Anyway, I came across this recipe from Corner Cafe quite awhile ago which looks good. So what, give it a try-lah once in a while since I'm not diabetic or with high cholesterol. Once a while indulgence should be alright-lah....
This bread is soft and chewy [QQ] and it's quite 'heavy' probably because I didn't proof it longer as stated in the recipe [short of time, in a rush to go out]. Doesn't matter, slice it thinner or eat less if the bread is 'heavy'. Anyway, the bread was good and finished within 2 days for the 3 of us. I wouldn't mind baking it again if I wanted soft white bread.
[makes 1 loaf - Pullman's tin]
100 gm bread flour
- Pour boiling water over flour. Stir with a pair of chopsticks until no dry flour is visible [you'll get a doughy, clumpy mixture].
- Rest for 5 minutes, transfer to a container, cover and leave at room temperature for at least 1/2-1 hour. Break into small pieces when adding to bread dough.
350 gm bread flour
2 tbsp milk powder
2 tbsp castor sugar
1 tsp salt
3 tsp instant yeast
200 - 220 ml lukewarm water
- Mix all ingredients [except water and butter] with scalded dough. Gradually add in water while kneading. Knead into a soft dough.
- Add in butter and continue to knead until dough is soft, smooth and elastic.
- Shape into a round ball, cover to proof for about 1 hour.
- Punch down dough, roll into a rectangle. Fold into thirds then roll again into a flat rectangle.
- Roll up like a swiss roll, seal the edges well. Place dough in a greased Pullman's tin.
- Leave in the oven with door closed to proof until dough rises up to the top of the tin.
- Bake bread in a preheated oven at 175 degrees C for 30-35 minutes.
- Cool before slicing.