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Sunday May 18, 2014 MYT 12:00:00 AM
Monday May 19, 2014 MYT 6:19:20 PM
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!
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
½ tsp salt
1 egg, lightly beaten
125ml tepid milk
2 tsp soft brown sugar
1 tsp icing sugar
¼ tsp cinnamon powder
20g golden raisins
20g black raisins
20g walnuts, coarsely chopped
2 tbsp almond flakes
10g melted butter
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
8g instant dried yeast
200ml tepid milk
¼ tsp coffee emulco
1 tsp instant coffee powder
50g butter, softened
45g toasted walnuts
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.
200g bread (High Protein) flour
¼ tsp salt
¼ tsp caster sugar
½ tsp instant dried yeast
200g bread flour
80g all-purpose flour
25g caster sugar
Water for brushing
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.
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