Good evening everyone! >.<
I've been wanting to bake a squarish loaf bread so when my newly pullman tin arrive, I could not wait to try out the new pan! ;) Not sure is it the cooling weather, my dough does not seems to rise very well despite 2nd proofing for 2 hours :( It only reach 60% of the pan and worst still one of the dough is not placed properly. I thought I've position the seam beneath, but it actually 'shifted' up, as you can see from the picture above hahaha.....
Anyway I doubt it will rise any further so I proceed to the baking part. Results? Hmmm the bread did not seem to rise much either when baking! Despite encounter some hiccups, it does not affect the texture! The loaf is still very soft and tender! Hopefully the next round I can achieve a squarish loaf, not any other funny shapes appearing hehehe.....
- 125ml unsweetened soy milk
- 50gm bread flour
- Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
- Cook over low heat and whisk continously till a smooth paste is formed.
- Remove from heat, cover the paste with a cling wrap touching the surface, leave to cool completely before using.
Soy Milk Bread Loaf
Ingredient (20cm x 10cm x 10cm)
- 100gm soymilk tangzhong
- 220gm bread flour
- 30gm wholemeal flour
- 5gm instant yeast
- 1/3 tsp salt
- 20gm sugar
- 120ml unsweetened soy milk
- 20gm olive oil
- Combine all ingredients (I did not use up all the soy milk) in a mixing bowl and knead till dough is smooth and elastic, about 10-15mins. Cover and proof for 60mins.
- Punch down dough and knead lightly to remove excess air. Divide dough into 2 portions, approx. 245 gm each. Shape into round and cover, rest for 15mins.
- Roll out dough and roll up like a swiss roll. Cover and rest for another 15mins.
- Roll out the dough into 40 x 10cm length. Roll up and seal the edge tightly, placed the dough into a greased pan and proof for another 60mins until it fill up 80% of the pan. Cover the pan and bake in preheated oven at 200 deg for 35-40mins.
- Remove from oven and unmould immediately. Cool down completely on rack before storing.