This has been my daily bread and I was wondering why I have not posted the recipe all this while. Anyway, it's an easy bread recipe worth following if you are having bread for daily breakfast like my family. Super soft, fluffy, light and moist bread. Served either with butter and or home-made preserves and a cup of hot beverage is better meal to start the day. We usually will toast or steam the slices on the fourth day. They are still as good as freshly baked.
This recipe is for 2 loaves which is enough for four days for my family of three.Ingredients
[makes 2 loaves x 600 gm or 24 slices of 1.5 cm width]
500 gm bread flour
100 gm wholemeal flour
100 gm plain flour
2 tbsp milk powder [I omit]
1 tsp salt
4 tbsp sugar [I used brown sugar]
6 tsp instant yeast
380 ml water [or egg + water = 410 ml]
60 gm butter
- Knead all dough ingredients [except butter and water] on slow speed to combine. Add in water gradually as you may need less than 380 ml because of the egg. Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed [Kenwood mixer - speed 3] when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
- Form dough into a ball. Place in a bowl covered to rest for 20 minutes or double in size.
- Punch down rested dough. Divide into 2 equal portions. Round up into a ball. Fold into thirds then roll each portion into a long rectangle. Roll up like swiss roll and seal the edges well. Place the loaves in greased Pullman's tins.
- Leave in oven to proof until double in size [about 1 hour or rise over the rim of the baking tin].
- Bake in preheated oven at 150 degrees C for 40 minutes. Remove and cool on wire rack.
Notes: Visit this site for its' Nutritional Facts [here]