Tuesday, September 11, 2012

Sweet Sandwich Bread

'clap clap clap' I'm so happy with my 2nd attempt on the pullman tin ^.^ It risen beautiful, almost overfilled :P I made use of the proofing time and went out to do a quick marketing. Upon reaching home I quickly went to check the pan, and it already risen beyond the pan. So I actually press down slightly and tried to close up with the lid >.<" Luckily did not cause the bread to be out of shape.









Recipe adapted from Alex Goh 'Baking Code'
Ingredient (makes 1 loaf 20cm x 10cm)
  • 280gm bread flour
  • 40gm sugar
  • 3gm salt
  • 10gm milk powder
  • 5gm instant yeast
  • 75gm overnight sponge dough **
  • 30gm beaten egg
  • 135gm water
  • 35gm butter

**Sponge Dough : 50gm bread flour, 30gm water, 1/4 tsp instant yeast , knead together and proof for 30mins and cling wrap, chill in fridge overnight or up to 48hours.


Method (hand knead)
  1. Mix bread flour, sugar, salt, milk powder & yeast together. Tear sponge dough into pieces and combine with the flour mixture.
  2. Add in egg and water and knead to form a dough.
  3. Add in butter and knead the dough till smooth and elastic, about 15mins. Cover and proof for 1 hour until double in bulk.
  4. Punch down dough and knead lightly, divide dough into 3 equal portions, approx 200gm each. Shape into round and rest for 10mins.
  5. Roll out the dough using a rolling pin. Roll it up like a swiss roll. Rest for another 10mins. Repeat process and roll out into a 40cm x 10cm sheet. Roll up and place into a greased loaf tin. Proof for another 1 hour until 80% full of the loaf tin, cover it with the lid.
  6. Bake in preheated oven at 200 deg cel for 35-40mins. Unmould immediately and cool completely on rack before slicing.






5 comments:

Phong Hong said...

Peng, this deserves more than claps. More like trumpets :D Beautifully done. I like the shape and it looks very fluffy and soft.

Peng said...

Phong Hong ...thanks! :) yes is indeed very soft.

Sweetday said...

Can i use only sponge dough to make bread?

Peng said...

Sweetday...u have to search for similar recipe that uses sponge dough , am not expert in altering the original recipe ;)

lena said...

wow, excellent!! that's a perfect square. I have yet to get such a square loaf!! Never obtained a proofing above the tin, next time i shall see if i can achieve that :)

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