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
1 egg
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]
Kimmy, so nice to bake your own breads. Me still no couarage to try yet :)
ReplyDeleteNothing beats homemade bread, you know what you put in and I think it is more nutritious. Happy Christmas Kimmy.
ReplyDeletereminds me of the aromatic loaves i smell in a traditional kopitiam... nice
ReplyDeleteHi Phong Hong, with a dough mixer it isn't laborious at all. I'm sure you can bake nice breads too.
ReplyDeleteHi Veronica, thanks Merry Christmas to you too. Yes I know what's in my loaf bread but I don't know what's in the store-bought bread flour. Must find out. These days, I find the bakery bread a little too sweet for my taste buds.
ReplyDeleteHi Victoria, my hubby is the first person who can't resists the aromatic loaves. He would quickly get a slice eventhough it isn't mealtime.
ReplyDeleteYour bread always looks so soft and fluffy, I should try to bake 2 loaves and slowly eat them through the week too, save me a lot of time like this!
ReplyDeleteHi Jeannie, it worthwhile to bake more depending on the size of your oven. Safe a lot of time and 'energy', hehehe!
ReplyDeleteHi Kimmy,
ReplyDeleteI didn't bake before bread, and i don't have the machine hook for mixing this bread mixture. So without these, can i still make a bread?
Hi Kimmy,
ReplyDeleteYour bread looks soft and nice! I love homemade bread!
Hi Apple Bakes, you can make a smaller loaf. With the machine, it's not that laborious as hand knead.
ReplyDeleteHi Joyce, it is really soft and spongy. The aroma is like the Roti Benggali sold by the Indian bakery.
ReplyDeleteIt's really wonderful tht you bake a daily bread. I make a yearly bread :P
ReplyDeleteHi Baby Sumo, how I wish I can bake bread only once a year...hehehe! Impossible for me cos' my hubby has been having bread for breakfast since his teenage years and he doesn't seems to change that 'habit'.
ReplyDeleteMust agree with you, once we start to bake our own loaf, it's difficult to go back to eating mass produce ones. So much healthier and everyone in the family can eat with peace of mind knowing what goes into the loaf. Taking this opportunity to wish you and your family a blessed christmas and a happy new year!
ReplyDeleteThank you, Lite Home Bake. My best wishes goes to you and family. Happy holidays and a good New Year ahead.
ReplyDeletelook at your homemade bread, I should start to make some, a bit lazy to make bread nowadays..
ReplyDeleteHi Sonia, my mornings are always very occupied with exercises, marketing and meeting up with friends. Bread is my 'saviour' as I don't have to prepare other breakfast food for the family.
ReplyDeleteKimmy, ur bread looks very soft and fluffy. I would like to make it also. Ur recipe stated 6 tsp instant yeast - is it a bit too much?
ReplyDeleteHi Delia, I tried with 5 tsp, the bread didn't rise that well and was heavy.
ReplyDeleteHi! Your breads look so nice. I was wondering how your family can finish the bread in four days- my family of four cannot finish a loaf even in a week! I just want to ask what size your pan is- I'm afraid one loaf is too big for my pan.
ReplyDeleteHi Lok Yi, my Pullman's tin is of size 4 1/2"x8 1/2"x4 1/2". I cut about 12 slices for each loaf. Bread is our daily breakfast. Each person has 2 slices a day.
ReplyDeleteHi Kimmy, I notice that there are different types of wholemeal flour available - the soft floury type and the grainy type. Can you share which type of wholemeal flour you use?
ReplyDeleteThank you.
Von
Hi Kimmy,
ReplyDeleteYour breads look nice. Can i ask u... u using kenwood major... can we knead dough up to 1kg... seems that u being using kenwood too, that why i ask.
thank you
from Penang, Nuri
Hi Von, sorry I overlooked your comment. I used the normal wholemeal flour which is available at the shops selling baking ingredients.
ReplyDeleteHi Nuri, my Kenwood mixer is more than 20 yrs old. K manjor should be able to knead 1 kg as my recipe here is already 700 gm. So far, we are happy with this bread.
ReplyDeleteHi Kimmy, my kenwood also is about the age of your.... but i never knead bread using kenwood but since i saw u use kenwood and i've done it too but dare not to knead it more up to 1kg. thanks for ur reply. Happy baking to u.... love ur posts...
ReplyDeleteHi Nuri, I knead with Speed 3. So far so good. Very useful kitchen helper.
ReplyDeleteHi Kimmy,
ReplyDeleteCan you share with me where you bought your pullman's tin? Thanks alot!
-pauline-
Hi Pauline, I bought the Pullman's tin from the store selling baking items. It is also available at the big kitchen utensils shop, too.
ReplyDeleteKimmy, I have made this bread 2 or 3 times and every time it comes out perfect so good and I was overjoyed. I cannot thank you enough for your sharing.
ReplyDeleteI would love to bake other bread loaf which is failproof especially the more healthier types as I eat bread for breakfast everyday. Do you have any recommendation?
Hi Florence, I'm overjoyed too with your feedback on your successful attempts to bake this bread. This is my daily bread for breakfast recipe. You can use this as a basic recipe and perhaps change the flavours by using coffee, cocoa etc. You can add nuts or raisins too. Almost all the loaf bread recipes that I have shared are workable recipes and rather healthy in terms of the sugar and fat portion. The kinds of bread which I think aren't that healthy are baked buns. The sugar and fat portion is much, much higher than loaf bread that's why I only baked buns occasionally cos' they are rather addictive. Do try the other loaf bread recipes and I would love to hear from you. Happy bread making.
ReplyDeleteHi Kimmy,
ReplyDeleteI am still new at bread making and don't quite understand what it means kneading the dough until it is smooth, elastic and not sticky stage after the addition of butter. Is it when it reaches 'windowpane stage'? Also can I use this dough to make buns? If so, how long should I bake it for? Thanks in advance!
Lily
Hi Lily, yes the description means 'window pane' stage. You can bake the dough in the form of buns but the taste may be different. This dough uses less sugar and fats. Buns are usually baked for 15-20 minutes at 180C. For making buns, I suggest you try the sweet buns recipes which I have shared under the 'buns' label. If you don't have the Pullman's tin, you can shape the dough into slender log shapes and bake them in a lined baking tin.
ReplyDeleteThank you so much!
ReplyDeleteLily
hi Kimmy,
ReplyDeleteDo you have recipe for 100% wholewheat bread?
Lynn
Hi Lynn, I don't have one but I will increase the portion of wholemeal bread flour and reduced the portion of bread flour. My family don't like 100% wholemeal bread because they will be quite tough and dry after a day.
ReplyDeletehi Kimmy, I have been doing that too.
ReplyDeleteI have come across 100% whole meal bread which required vital wheat glutton. Have you tried that?
Hi Lynn, nowadays I don't used ready mix wholemeal flour for my bread making. I'm using bread flour and add in wheat bran to make wholemeal bread loaf.
ReplyDeletehi Kimmy, any recipes to share? thanks
ReplyDeleteHi Lynn, this recipe is to make 2 x 550 gm bread loaves. 100 gm plain flour, 500 gm bread flour, 50 gm wheat bran, 25 gm brown sugar, 1 tsp salt, 6 tsp instant yeast, 30 gm butter, about 400-420 ml water and 1 egg. All knead to smooth, soft and pliable. Rest for 20 minutes, then shape into 2 loaves. Proof for about 50-55 minutes or double in size. Bake in oven at 160 degrees C for 35 minutes. This is my daily bread recipe. You can add some raisins or cranberries to this recipe.
ReplyDeletethanks Kimmy for sharing. I will make and hope I have good news to share :)
ReplyDeleteHi Lynn, I baked 2 loaves of bread with the above recipe on Saturday. More Hi-fibre and was still good today and firm. Just make sure to knead the dough well.
ReplyDelete