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Monday, September 5, 2011

Basic Bread

               One could say that bread making is almost an art that sometimes eludes one.  I learnt to bake all kinds of bread from three, reknown, Chefs and they all had a different approach and as I dont bake bread as much as I bake cakes, thus my resolution to bake more bread this year and I am glad that just last month alone I have been baking so much different kinds of bread and thank goodness my better half does not mind eating bread.


               500 gm              High Protein Flour
                 30 gm              Milk Powder
                 75 gm              *Castor Sugar
                   6 gm               fine Salt
                   8 gm               *Dry Instant Yeast
                   5 gm                Bread Improver
                 55 ml                 Egg, beat separately in a bowl
               270 ml                 cold Water
                 60 gm                Butter, soften [thaw it for 15 minutes]

  1. Sieve the High Protein Flour, Bread Improver & Milk Powder into the mixing bowl.  Add in the Salt & stir to incorporate into the flour.
  2. Add in the Dry Instant Yeast & using a dough hook & mix on lowest speed for 1 minute.
  3. Add in the beaten egg & water & mix on lowest speed for 1 minute.
  4. Mix on medium speed [Speed 4 on Kenwood] & mix for 8 minutes.
  5. Add in the soften butter & mix on lowest speed for approximately 1 minute into the butter incorporated with the flour mixture.
  6. Then increase to medium speed & beat for another 5 minutes until a soft & elastic dough is formed.  Pinch a bit of dough & stretch it to check for elasticity.
  7. Rub a little oil on both your palms & remove dough and form a ball.  Place in another greased mixing bowl & cover same & let it rest for 10 minutes.
  8. Divide dough & place it in 2 loaf tins.  Cover & let it rest for 30 - 40 minutes or till dough doubles.
  9. Meantime preheat the oven at 180 degrees Celcius for 20 minutes.
  10. Bake your bread at 180 degrees Celcius for *25 - 30 minutes or till bread is baked.  To know whether bread is baked, remove bread from tin and give a knock on the bottom of the bread and if you hear a hollow sound, the bread is baked.

                (a)  Salt "kills" Yeast.  Follow the steps above.  After salt has been incorporated into the flour mixture then only add the Yeast;
                 (b) *Castor Sugar - I used 40 gm Brown Sugar & 35 gm Castor Sugar as Brown Sugar not so sweet and I bake alot :)

                  (c)  As each oven heat is different.  The timing here is a guide and you should know your oven.

                  Till my next post, xoxo, Ophelia


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