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.
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.

6 comments:

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

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  2. 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.

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  3. 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.

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  4. 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.

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  5. 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

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  6. 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'.

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