Wednesday, March 31, 2010

A Loaf of Bread




Sometime, I will have balanced some bread dough which either I will discard it or let my sons play with it. And I find that it quite a waste. Out of the blue, I have this idea to use it to act as a sponge dough on bread. I look though all my bread bakery books for recipe which uses sponge dough. I did find a suitable recipe and I made small adjustment to the recipe. Hehehe....and it work. :)

Recipe

Ingredients
(A)
250g bread flour
10g milk powder
35g sugar
1/2tsp salt
5g instant yeast

(B)
110g water
30g egg

(C)
40g butter

75g left over bread dough
[Left over bread dough - After first proving and moulding, weigh about 75g of bread dough. Place it in a container, cover surface of dough with plastic wrap, put on the lid and keep it in the fridge. Thaw it for 15-20mins at room temperature before use.]

Steps:
1. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
2. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
3. Add in the left over bread dough and continue to beat until well-blended.
4. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 50mins.
6. On a lightly floured surface, mould it into round shape.
7. Cover and rest for another 10mins.
8. Roll out the dough into rectangular shape and roll it up like a Swiss roll.
9. Place dough into a greased loaf tin, cover and leave it to prove for 50mins until it doubled in size.
10.Preheat oven to 180C.
11.Bake in a preheated oven for 35mins until brown.
12.Remove bread from tin and cool it on a wire rack.

Note: You may need to adjust the liquid according to the moisture of the dough.

34 comments:

Sonia (Nasi Lemak Lover) said...

Your loaf of bread look perfect and beautiful, yesterday I done a Hokkaido milk loaf, also good one.

Kitchen Corner said...

Hi Happy Flour,
Very nice loaf of bread. It looks very soft and fluffy! Will definitely try this recipe. Thanks for sharing!

Honey boy said...

Hi HI Happy Flour,

What a beautiful loaf there! I am a bread lover. Love to bake ,y own bread all the time. Will try out yours one day. Cheers!

MaryMoh said...

That's such a beautiful loaf. Looks soft and delicious.

Blessed Homemaker said...

Your bread looks good! I've not made bread for months!

Happy Flour said...

Hi Kitchen Corner, MaryMoh and Blessed Homemeaker,

Thanks everybody for your beautiful words. :)

The bread is very soft and it smell fresh too. When I saw the bread keeping 'growing' taller... in the oven, I was so worry it will touch the upper grilling metal. Luckily, it didn't and started to brown so nicely. I'm very satisfy with the result and I like to eat the top crust most. :)

Happy Flour said...

Hi Sonia,

Thanks for your compliment. :)

I haven't tried Hokkaido milk loaf before. I had read a lot of good compliments about the texture of the bread. I think I must give it a try someday.

Happy Flour said...

Hi Honey boy,

Thanks for your beautiful word. :)

We have bread almost everyday. But I seldom bake bread as it take about 3 1/2hrs to produce a freshly baked bread. So it quite rush for me and each time I only have time to bake one tray and the balance dough I have to discard it. Very waste right. :(

ReeseKitchen said...

Hi Happy Flour,
You have such a lovely and delicious blog, and so I have a gift award for you , pls drop by and collect them at your convenience.

Anncoo said...

Happy Easter Day! I've an award for you, please come and pick it up when you're free.

Honey boy said...

OH, you can always give me the balance of the dough! :) Wish we are neighbours... Or else you do the dough at night, then let it rise in the fridge over night, and bake it in the morning for breakfast. this is what I often do to have a fresh loaf of bread every morning.

Happy Flour said...

Hi Honey Boy,

You meant leave the dough in the fridge for the first proving then the next morning, just roll out and place it in the loaf pan for the second proving?

yin said...

hi, ur bread looks beautiful. everytime i do loaf breads, it will turn out ugly cosone of the sides will burst tho i alrdy place te seam below. maybe u can advice me hw u shape the bread? thx

Happy Flour said...

Hi Yin,

I'll roll out the dough into rectangular shape and roll it up like a Swiss roll. Place it in a loaf pan with the seam facing downward. Bake the loaf of bread at the lower shelf of the oven.

yin said...

hi, thx for your reply. dats exactly what i do everytime but one of the sides always burst. so sad... dunno y..

Honey boy said...

Hi Happy Flour,

yes, you may let the first proving done over night in the fridge. But if you are rushing for work in the morning , that will not be the ideal way. I always let the dough have the last proving (already shaped and in the bread tin)in the fridge till next morning, then bring it out to room tempreture. (it'll take about an hour usually,in a warm place.) Then I just bake it when it's fully risen.

so you no need to do any more rolling and shapping in the morning. Just wait for the dough to come to normal tempreture and bake! Hope this help.

Happy Flour said...

Hi Honey boy,

Thanks for your clear infro. This is a great help.

Delphine said...

Hi Happy Flour,
A very nice loaf of bread, can I used the left over bread dough to make this loaf immediately after
1st proving or do I need to leave it in the fridge for a certain time. TQ.

Happy Flour said...

Hi Delphine,

It better to leave the left over dough to proof for another hour before you use it on the same day as it act as a sponge dough.

Delphine said...

Hi Happy Flour,
Thanks for your advise. TQ.

Delphine said...

Hi Happy Flour,
Just would like to seek your advise on how to store dough that is to be left in the fridge for
1st proving & making the buns on the next day cos I tried last night by cling wrapping it in a container but after a few hours the cling wrap was very wet & water start dripping onto the dough & I quickly change into a container. Also, are those dough, already shaped & after last proving for next day baking also just cling wrap & leave in the fridge but I am worried about water dripping. Thanks.

Happy Flour said...

Hi Delphine,

Place excess dough in a container, cover surface of dough with cling wrap, cover lid then store it in the fridge. You can try proving shaped doughs in the fridge overnight(2nd proving) then next morning thaw for 10-15mins before baking. I saw bakery shop do that. However I don't like this idea as I prefer freshly prepared dough.

Delphine said...

Hi Happy Flour,

Thank you for your prompt reply.
Thanks.

Anonymous said...

Hi Happy Flour,
Just came across your wonderful blog on bread making. Can I ask for your advise? Whenever I make milk loaf bread I find it takes rather long to knead in my 600W Kenwood mixer. This recipe is a rather sticky dough. Can you please advise how you knead with your Kenwood mixer please? The speed and time? Thanks so much. You can also email me at findteresa@hotmail.com Thanks!

Happy Flour said...

Hi Anonymous,

I'm using Kenwood Mixer too. I used medium speed-4 to mix the dough till elastic about 15mins then I switched to speed-6 to beat for another 5mins. Sometime it depend the moisture of the dough, it might take longer to beat the dough till elastic. Hope this help. Happy baking . :)

Anonymous said...

Hi Happy Flour,
Thanks fir your reply. The Kenwood mixer will heat up when you use it to knead bread dough right? Do you need to stop the machine for a while or you knead continuously for 15-20mins? Also the mixer will "walk" about right? So have to stand there and watch over it. Thanks!

Teresa

Happy Flour said...

Hi Teresa,

Don't worry the cake mixer wouldn't explode. My Kenwood cake mixer has been with me though all the whisking, kneading and beating for more than 15years and still in good shape and condition. It truth it will dance when you knead bread dough, just keep a watch at it don't let it dance all the way down your table top. Happy baking. :)

Anonymous said...

Hi Happy Flour,

Your bread is very evenly sliced. May i know where you got that slicing contraption? Does it come in 1 slice only?

Thank you

Happy Flour said...

Hi Anonymous,

I ordered the bread slicer from my blog friend e's joie.

honeybee916 said...

hi, may i know where to buy the bread slicer? your friend still selling?

Happy Flour said...

Hi Honeybee 916,

I ordered this bread slicer from my blog friend e's joie.

honeybee916 said...

Can link me there pls? Would like to buy. Thanks

Happy Flour said...

Hi Honeybee 916,

You can check out 'My Blog List'. I bought this a few years back, I doubt she still have this.

honeybee916 said...

Ops. Thanks anyway. Nice reading ur blog