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Published: Sunday May 18, 2014 MYT 12:00:00 AM
Updated: Monday May 19, 2014 MYT 6:19:20 PM

Cook's Nook: Dough delight

There is a certain satisfaction in baking your own bread that comes with the tactile feel of kneading the dough which you don't get from say, baking a batch of cupcakes. You should try it!

GREEN TEA RAISIN ROLLS

11g instant dried yeast

1 tbsp sugar

120ml lukewarm water

350g bread flour (HP flour)

70g superfine flour

2½ tsp bread improver

6g green tea powder

2 tbsp milk powder

40g butter

80g sugar

½ tsp salt

1 egg, lightly beaten

125ml tepid milk

Cinnamon sugar

2 tsp soft brown sugar

1 tsp icing sugar

¼ tsp cinnamon powder

Topping (combined)

20g golden raisins

20g black raisins

20g walnuts, coarsely chopped

2 tbsp almond flakes

10g melted butter

Egg wash

1 tbsp milk mixed with 1 small egg, lightly beaten

Stir yeast and sugar into lukewarm water and stand in a warm place for about 10 minutes, or until mixture is frothy.

Sift both flours and the bread improver into the bowl of an electric mixer fitted with the dough hook. Add green tea powder, milk powder, butter, sugar, salt, egg, milk, and the frothy yeast mixture. Mix for 15 minutes, or until dough is soft and elastic.

Cover dough and leave to rise for about 1 hour, or until the dough has doubled.

Turn dough out onto a lightly floured surface; knead until smooth.

Place dough into a suitable greased mould. Lightly brush the top with egg wash and sprinkle with the cinnamon sugar and topping.

Cover and stand in a warm place for about 40 minutes, or until well risen.

Bake in preheated oven at 200°C for 15-20 minutes or until golden brown.

COFFEE WHOLEMEAL LOAF

175g bread flour, sifted

50g all-purpose flour, sifted

175g wholemeal flour

1 tsp bread improver

10g milk powder

80g soft brown sugar

½ tsp salt

8g instant dried yeast

Coffee mixture

200ml tepid milk

¼ tsp coffee emulco

1 tsp instant coffee powder

50g butter, softened

45g toasted walnuts

20g raisins

Coating

Rolled or quick-cooking oats

To prepare dough

Place sifted flours, wholemeal flour, bread improver, milk powder, sugar, salt, and yeast into the bowl of an electric mixer fitted with a dough hook. Mix for 20-30 seconds.

Pour in the coffee mixture and continue to beat for 5-6 minutes. Add the butter and mix to a smooth dough. Leave to rise for 40-45 minutes, until doubled.

Knock back the dough and knead until smooth.

To shape On a lightly floured surface, roll the dough out to a rectangular shape. Scatter the walnuts and raisins over the dough.

Roll up the dough and cut into three equal portions. For each portion, close the ends well and place all three into a greased and floured loaf pan. Cover with a damp tea towel. Leave to rise until doubled in size.

To bake Preheat the oven at 200°C. Lightly brush the top of the loaf with milk and sprinkle some oats over. Bake for 25-30 minutes, or until golden brown. Remove from the oven and cool on a wire rack.

MINI BAGUETTE

Dough A

200g bread (High Protein) flour

¼ tsp salt

¼ tsp caster sugar

½ tsp instant dried yeast

100ml water

Dough B

200g bread flour

80g all-purpose flour

½ tsp salt

25g caster sugar

½ tsp instant dried yeast

100ml water

Water for brushing (combined)

½ tsp salt

100ml water

To prepare Dough A Place the bread flour, salt, sugar, yeast, and water, in the bowl of an electric mixer fitted with the dough hook. Beat for 3-5 minutes to form a sticky batter. Remove to an airtight plastic container and set aside to ferment for at least 13-14 hours.

To prepare Dough B

Combine the Dough B ingredients, except water, in the bowl of an electric mixer fitted with the dough hook. Add the fermented Dough A, and beat for 2-3 minutes. Gradually add in the water. Beat until dough is firm and springy.

Proofing Lightly grease a deep bowl with corn oil. Place the dough in the bowl. Turn the dough so that it is coated with the oil. Cover the bowl with a damp tea towel. Leave at room temperature for 1-1½ hours, or until doubled in bulk.

To shape On a lightly floured work surface, place the dough and knock it back. Knead until smooth.

Divide the dough into 110g portions. Roll each into a fat sausage shape with pointed ends.

Second proofing Line a baking tray with nonstick baking paper. Place the bread rolls on the tray. Cover with a damp tea towel until doubled in bulk.

To bake Preheat the oven at 200°C. Use a sharp knife to slash the top of each loaf to make several slits.

Spray rolls with salted water. Bake for 25 minutes until golden brown and the loaves are crisp and sound hollow when tapped underneath.       

Tags / Keywords: Lifestyle, amy beh, bread

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