EGGLESS WHEAT BRAN BREAD LOAF

This bread loaf can be made without a mixer.  If you have the energy, it is easy.  You can prepare the dough in just a few steps and it is ready for baking. 

• Just mix the liquid ingredients
• Add flour and butter, add raisins if using
• Knead until window pane stage
• Proof until double in size
• Punch down and roll to shape proof until double
• It is ready for baking

I reserve my energy for other chores, so my choice is using the mixer for the initial kneading.

This homemade bread loaf is suitable for vegetarians.  It is eggless and butter can be replaced by using Daisy margarine.  The bread slices are soft and fluffy.  Great to serve with preserves, butter, cheese and hot beverages for breakfast.

Liquid Ingredients

210 water + 20 ml water

1.5 tsp yeast

2 tbsp sugar [I used Jaggery sugar]

1 tsp salt

30 gm butter [soft butter]

Dry Ingredients

350 gm bread flour or high protein flour

2-3 tbsp wheat bran [omit if making plain white bread]

2-3 tbsp raisins [optional]

1. Combine liquid ingredients in a mixing bowl.  Add in the flour in 3 batches.  Mix with a spatula into a rough dough.  Cover to rest dough for 10 minutes.
2. Knead the rough dough together with butter for a further 6-10 minutes until window pane stage.
3. Shape into a round ball.  Leave in mixing bowl to proof until double in size.
4. Punch down to release trapped air.  Roll out dough into an oblong shape.  Fold into thirds, then roll out into a Swiss roll log.
5. Place dough into a greased loaf pan [I used a Pullman's tin].  Cover to proof until double in size [takes about an hour].  I leave dough to proof in the oven.  Remove dough from oven after proofing.
6. Heat up oven for 5-10 minutes at 150-160 degrees C.  Bake bread loaf for 37-40 minutes [depends on individual oven].
7. Remove to cool in a wire rack.  Lightly brush bread with some butter, cool before storing or slicing.

HAND KNEAD RAISIN BREAD LOAF

Can say it has been a long, long while I did not hand knead my bread dough from stretch, think ever since I was using the electric mixer.  But now, I may have to knead with my hands as my electric mixer for 3 decades is 'out of order'.

Back to this recipe, is adapted from Che Nom Roti Benggali Recipe with some modifications. Of course, her bread looks good [soft and chewy].   Mine is not bad too but I need to practise my hand kneading to get to her standard if possible.

Ingredients

[1 Pullman loaf]

350 gm bread flour + 1-2 tbsp wheat bran

1 tbsp castor sugar

1/4 tsp salt

50-70 ml water or more if dough is too dry

1 tbsp magarine

1-2 tbsp raisins

150 ml lukewarm water

1.5-2 tsp instant yeast

1 tbsp sugar

1. Add yeast to lukewarm water in a cup, add in sugar.  Stir well and leave for 2-3 minutes until frothy.
2. Mix bread flour, wheat bran, sugar, salt in a mixing bowl.  Add in yeast mixture and extra water gradually to knead into a soft dough.
3. Remove from bowl and knead on a smooth table top for about 5-10 minutes.  
4. Add in magarine and continue to knead until smooth, not sticky and pliable.  Add in raisins, knead to incorporate into dough.
5. Shape into a round ball, cover to proof for 20-30 minutes or double in size.
6. Punch down dough to release trapped air, roll and shape into a Swiss roll dough.
7. Place on a Pullman tin lined with parchment paper.  Cover to proof until double in size [about 1 hour].
8. Bake in a preheated oven at 160 degrees C for 35-40 minutes.
9. Remove from tin to cool on wire rack before slicing to serve.

EZ BANANA BREAD

On one of the days of Phase 3 Malaysia's MCO to curb Covid19 infection, I bought some bananas which look greenish yellow.  Hoping that they would be ripe and turn yellow in a day or two for consumption but they didn't.  Instead the skin turned greyish, greenish and yellowish.  I was thinking of discarding them, but before I did that, I peeled one and discovered that they are already ripe and edible.  It is impossible to finish the lot of them and afraid that they may be spoiled the next day, I decided to make banana bread.  

I came across this recipe from Brian's Cuisine which suits me well.  The bananas need to be frozen for 24 hours before using.  Great, I went ahead to get it done for the next day's baking.

This is my opinion - awesome banana bread loaf.  The steps are so easy to follow, just mixing the ingredients without the need of a mixer, yet the result is satisfactory.  This recipe is a keeper and in future, I need not worry if I have leftover bananas at home.

The banana bread is soft, moist and the sweetness is just nice for me. 

Ingredients

350 gm banana flesh - peeled and freezed

100 gm castor sugar

70 gm brown sugar

2 large eggs [about 110 gm]-lightly beaten

55 ml unsalted melted butter

220 gm plain flour - sifted with baking soda

1 tsp baking soda

1/4 tsp salt

1. Peel the bananas to get 350 gm of the flesh.  Cut into sections and store them in a zipper bag.  Leave in freezer for at least a day before using.
2. The next day, thaw the frozen bananas for at least 2 hours, mash into puree.  Set aside and get ready the remaining ingredients.
3. In a large mixing bowl, put in mashed bananas, add in both sugars.  Mix well until sugar dissolves.  Add in beaten eggs and salt.  Continue to mix well with a hand whisk.
4. Pour in melted butter.  Mix well.
5. Add egg mixture into sifted flour.  Combine ingredients by folding lightly until the flour is not visible [Do Not Over-mix batter].
6. Pour into a greased baking tin [I used an aluminium foil tray of size 12cm x 20cm x 5cm].  Tap tray a few times to release trapped air.
7. Bake in a preheated oven at 180 for 47-50 minutes.  Test with a skewer before removing from oven.  Leave to cool in a wire rack for 20-30 minutes before dislodging bread.
8. Slice and serve.