Tuesday, March 26, 2013

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.
[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.


lena said...

that looks good!i actually enjoy all kinds of reagrdless they are soft and dense ..just not too hard..i'm fine with that.

PH said...

Kimmy, myself also very long time didn't eat white bread. I used to love the Japanese white bread from Jusco. They slice it very thick and it is so soft. Expensive but nice to eat once in a while.

kimmy said...

Hello Lena, me too. When it's hard, I toast it and it's good. We never throw away our bread cos' it's our daily breakfast food.

kimmy said...

Hi PH, occasionally I'll baked white bread but I like buns and know they are not too healthy. Long time I didn't buy bread from the stores but loves to look at the various shapes for inspiration.

QembarDelites said...

Hi Kimmy,I think this loaf didn't look dense at all, great for making into sandwiches! going to pin this for future bakes:D

kimmy said...

Hi Jeannie, you're right, the texture is like sandwich bread. I'm thinking of making it again. Having this bread is much better than eating bread that is 'dry'.