Soft White Bread [Scalded Dough]

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.

Ingredients

[makes 1 loaf - Pullman's tin]

Scalded Dough

100 gm bread flour

100 ml boiling water

• 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.

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

35 gm butter

1. Mix all ingredients [except water and butter] with scalded dough.  Gradually add in water while kneading.  Knead into a soft  dough.
2. Add  in butter and continue to knead until dough is soft, smooth and elastic.
3. Shape into a round ball, cover to proof for about 1 hour.
4. Punch down dough, roll into a rectangle.  Fold into thirds then roll again into a flat rectangle.
5. Roll up like a swiss roll, seal the edges well.  Place dough in a greased Pullman's tin.
6. Leave in the oven with door closed to proof until dough rises up to the top of the tin.
7. Bake bread in a preheated oven at 175 degrees C for 30-35 minutes.
8. Cool before slicing.