This is fr u Melvin Tan bread recipe: Overnight dough : 3 cups plain flour - sifted 2 tbs sugar 1.5 tsp instant yeast 1 cup water Mix all of the above till a dough is combined. Keep in a plastic bag in the fridge for at least 4 hrs b4 use. Then when u want to bake any loaf of bread u can use this started dough to get moist bread. Wholemeal/grain bread basic recipe: Weigh out 200-220 gm of the overnight dough - peel into small pieces in a mixer bowl. 3 cups bread flour ( for white loaf) If u are planning to make wholemeal reduce 50g of the bread flour n substitute the grains 1 cup warm water or milk 45C/110F 2.25 tsp instant yeast 2 tbp sugar 1 tsp salt 4 tbp butter/veg oil/olive oil 2tbsp milk powder - if use water. If used milk omit this. Oven temperature : 180C bake for 25 mins Method. 1. Mix the yeast with some warm milk n sugar n let it ferment in few mins time. 2. Pour into the peeled overnight dough. Sift the bread flour and dry ingredients onto the mix. 3. pour in the water and oil and mix till well combined into ball like. The dough will be soft. 4. Knead till smooth and set aside to proof at least 1 hr or double in size in a warm place. Do cover the tops with moist cloth or cling wrap U may also spread some butter/oil on the tops to prevent drying. 5. Once it has double in size, punch down the dough and knead slightly. Then form into a roll to fit into yr baking pan - 9 inch long by 5 inch wide shld be gd. Let it proof again till double in size and bake in pre-heated oven of 180C for 25-30mins. Put the loaf pan in mid section of oven. 6. Once done remove n let cool for about 10 mins and quickly remove from pan to cool down well. Dun leave inside pans as it will sweat do take it out. it will have a nice crusty feel on the tops n soft n moist inside. Here are some pictures to guide u. The first pic is overnight dough. The rest is once u have proof the dough u can shape n form any how u like. Happy baking.
Posted on: Thu, 07 Aug 2014 06:57:40 +0000
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