Black Glutinous Rice Loaf Bread [Overnight Dough Method]

Already quite awhile I have not bake this bread.  The previous bakes [see here for the straight dough method], I used the straight dough method.  This time, I used the overnight dough or sponge dough method where I divide the ingredients into two parts.  I also used yoghurt to replace the water and milk.  The bread turns out soft, moist and has a slight scent of the pulut hitam [black glutinous rice].

Ingredients for Overnight Dough
[makes 2 loaves]

200 gm bread flour

100 gm black glutinous rice flour [obtained from grinding black glutinous rice]

3 tsp instant yeast

150 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
  

Ingredients for Bread Dough

300 gm bread flour

1 tbsp skimmed milk powder [omit if using plain yoghurt]

2 tbsp sugar

1/2 tsp  salt

1 egg 

120-150 ml water [I used plain yoghurt]

60 gm butter 

1. Add all the ingredients [except butter] to the overnight 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.
2. Shape into a ball and cover with a clean cloth to proof for 20 minutes or until double in size. Punch down dough.
3. Divide dough into 2 equal portions.  Roll and fold each portion 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 [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].  Remove from oven before preheating it.
   
   
4. Bake in preheated oven at 160 degrees C for 40 minutes.  Remove to cool on rack immediately after baking.

Notes - To prepare black glutinous rice flour
-  Grind 100 gm black glutinous rice in grinder until fine.  Sieve and grind a few times until the rice  flour is really fine.