Thursday, July 19, 2012

Another bread recipe to keep

A dear friend of mine from FB introduce a new recipe for making bread that doesnt require the extra effort of making TangZhong, and also some tips at the same time for kneading the dough with the mixer. I really thank her for that. Been so long, I have been trying to acheive that softeness and fluffiness. Oh my, this few days I have been baking batches everyday. It yields about 15-18 fist size breads, and just enough for the family's as snacks, supper and breakfast. And i get to really satisfy my own Otah Bread craze with this.
Another sidenote, I read from a blogger that I cant have a 1:1 proportion for the Wholemeal flour to Bread flour as the Wholemeal is denser and will cut the elastic membrance of the bread, resulting in a not so soft bread to have. So i decided to just amend the recipe to 2:3 Wholemeal:Bread flour. Really so so different in texture after all the tips from my friend and also the guideline from this blogger.

how the dough looks like when it pass membrane test

the softness of the wholemeal bread

White Bread Flavour

Wholemeal Flavour

Bread (direct method, adapted from Dequeen Kitchen)
143g milk
35g egg
25g castor sugar
5g salt
250g bread flour **100g Wholemeal + 150g Bread Flour**
4g instant yeast
38g unsalted butter(softened)
Mix all dry ingredients and stir till well combined. Mix all dry ingredients and stir till well combined.
Add egg followed by milk till dough is formed.
Let the mixer knead for another 8 minutes.
Add softened butter and knead for 10 minutes or till dough is not sticky and forms a membrance when stretch.
Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
Remove and divide them into small doughs(around 25-30g) and let them rest for 15 minutes.
Roll out,fill and shape as desired.
Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
Brush the top with milk.

Bake in a pre heated oven for 12-15 minutes at 160°C.
Remove from baking tin immediately and cool on rack.

**To make wholemeal flavour, I made the above amendments**

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