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Wednesday, 12 August 2015

Soft Bread Dough

I was reading through some articles online on bread making, got a bit of inspiration, mixed & matched a bit and came up with this dough recipe :)  I think I'm a bit mad (Baking addiction....is OMG!!), but I'm really proud of myself!  Anyway, the taste of the bread is not too bad (not fabulously good but passable lah) and it's really soft!  I'm putting the bread to a 3-day ageing test (see below for the video) to see how long the bread will stay soft!

Cinnamon Bread, Nutella Buns, Sugar Buns & Cheese Bread :)


Ingredients
100ml warm water (around 45C)
125ml warm milk  (around 45C)
2 tbsp caster sugar
1 tsp active dry yeast - If you are using instant yeast, skip the water activation process in step#1.  Create a little wall in the flour (after you add transfer to BM) and leave the instant yeast in it.
1 tsp lemon juice - I specially added this to the recipe because it  will acts as a natural bread improver, enhance the flavour, and the ascorbic acid gives a better texture and rise to the dough 
1/2 beaten egg
4 tbsp olive oil - I specifically used this oil because it contains Vitamin E, which helps to maintain the freshness of baked goods and also gives a subtle flavour
200g plain flour - sieved
200g bread flour - sieved
1 tsp salt

Eggwash:  add 1tbsp milk to the balance beaten egg

Method

  1. Put water, milk, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
  2. Add the rest of the ingredients in this sequence: egg, lemon juice, add oil, flour and salt.
  3. Select menu 8 on BM (dough menu).  The entire process will take 1h30min.  Once it is complete, leave the dough in the BM for another 30min.
  4. When done, remove from BM, punch down to release built up air.
  5. Weight and shape the dough into balls of 50g each.  Let them rest for 10min (keep them covered to prevent the dough from drying up).
  6. Start shaping the buns accordingly to your preferences.
  7. When done, spray with some water, cover the breads with a cloth and leave it for the final proofing, 45min.
  8. Apply eggwash and preferred toppings and sent to bake at 180C for 15-20min.
  9. Once done, leave to cool in room temperature.  then store the bread in air-tight containers.

The braiding that I used for the Sugar Buns and Cinnamon Bread.

1st proofing done!

Only bakers will understand the joy!  

Leave dough to rest for 10min, keep covered.

All ready to sent to the oven!

Sugar buns for son :)

Cinnamon bread for myself :)

Nutella buns for daughter :)
Very messy during braiding!

The family all time favourite - Good old Cheese bread!

I really like the texture!


The Ageing/Softness Test!
Day 1


 Day 2

Day 3
video

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