Tuesday, March 22, 2011

Fruity Bread

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011), hosted by Bakericious.


Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water

Bread Dough:
320g bread flour
15g milk powder
65g sugar
4g salt
6g instant yeast

130g water
1 egg

40g butter

100g dried mixed fruits

Gelatinized Dough:
1. Add boiling water into the bread flour, mix until it form a dough.
2. Cover and set aside to cool.
3. Keep it in the fridge to rest for at least 12 hours.

Bread dough:
1. Leave the gelatinized dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in the gelatinized dough and continue to beat until well-blended.
5. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
6. Add in (D) and mix until well-blended.
7. Cover dough and let it prove for 50mins.
8. Knock down proved dough, hand knead on a lightly floured surface for a while.
9. Cover and prove for another 10mins.
10.Divide dough into 90g each.
11.On a lightly floured surface, mould it into round ball.
12.Arrange it into 3 greased 8" x 17" loaf pan, cover and leave to prove for 50mins until it doubled in size.
13.Preheat oven to 180C.
14.Brush surface with egg wash.
15.Bake in a preheated oven for 15mins until brown.
16.Remove bread from pan and cool it on a wire rack.


ann low said...

I love this fruity bread, so good for afternoon tea.

Janine said...

wow your bread looks so nicely browned on top and so evenly divided into 3! I can never do that :/

鲸鱼蓝蓝蓝 said...


CaThY said...

Lovely bread :)

Sonia ~ Nasi Lemak Lover said...

Now I start to like gelatinized dough , your bread look really soft and good.

Dulce Caldeira said...

Hi, i´am loving the recipes on you blog, this looks so delicious, congratulations!
Love it, looks very tasty!


busygran said...

Nice and soft-looking buns! So nicely baked!

Anonymous said...

Hi, lovely loaves you got. Mind if I asked a question about this:(Gelatinized Dough(烫种面团):
80g bread flour
55g boiling water)........Did you use up all the Gelatinized dough?

Thank you.

The Sweetylicious said...

NICE! (: the bread look so soft and fluffy! (:

Happy Flour said...

Hi Anncoo, Janine, 鲸鱼蓝蓝蓝, Cathy, Duxa, Busygran and The Sweetylicious,

Thanks everyone for dropping by and left your lovely compliments. :)

Happy Flour said...

Hi Sonia,

Worth trying. Looking forward to see your post on gelatinized dough bread.

Happy Flour said...

Hi Lyn,

Just add the prepared gelatinized dough into the mixing rough dough.

Joyce @ Chunky Cooky said...

Your bread looks superb ! So cottonly soft and fluffy !

Happy Flour said...

Hi Joyce,

Thanks for your nice words. :)

Happy Flour said...

Hi Joyce,

Thanks for your nice words. :)

Cosy Bake said...

hi dear,

please check this out.



Anonymous said...


I'm intrigued by the gelatinized dough! Is this the same as that the water-roux?

I have used the water-roux method (tangzhong), but find it a challenge to get the right consistency in each attempt. Either too runny or over boiled -- too pasty.

Yours look really easy to make! N the resulting bread looks just as good :)

Thank you!

Happy Flour said...

Hi Anonymous,

This is much easier than water roux. You can give this a try.