Archive for bread

Kopitiam bread – sourdough method

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Kopitiam Bread – sourdough method
(adapted from Barry Apek’s Kopitiam bread)

Ingredients:

270gm bread flour
60g active starter discard (or levain)
25 gm sugar
1 tsp salt
170 gm water (reserve 10g to be added if needed)
20 gm shortening

Method:

1. In the stand mixer bowl, place all ingredients except shortening and 10g reserved water. Start the mix with the dough hook until a smooth dough is formed. Slowly add the 10g reserved water as you knead, if needed.
2. Add the shortening and continue to knead to window pane.
3. Once window pane is achieved, remove the dough on to a lightly floured surface and round it into a ball. Rest 10-15 minutes.
4. Shape into a rectangle, fold in the long sides to meet in the center and then roll flat, then roll into a swiss roll.
5. Place this into a 20 x 10 x 10 cm loaf pan. Cover with cling film and leave it at room temperature to ferment until it touches the cling film. Remove the cling film and preheat your oven to 190C.
6. Once oven is ready, bake on lowest rack for 30-35 minutes or until cooked.
7. Remove from pan immediately and allow to cool on a rack. Best served with butter and kaya.

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Garlic butter/cheese Buns

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Garlic butter/cheese buns

For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
60g unsalted butter, softened
1 tbsp minced scallions
1 tsp dried thyme
a dash of pepper
1/2 tsp salt – omit this if you are using salted butter

Preheat oven to 200°C. Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake for 30 mins. Press on the garlic, it should be soft. Allow garlic to be cool enough to handle then squeeze it out into a bowl. Mashed it up and add butter, scallion thyme and pepper and salt if using. Stir well to combine. Set aside and wait for the bread dough to be ready.

For the dough:-
Hokkaido Bread Loaf

270g bread flour
30g plain flour
10g milk powder
40g caster sugar
1/2tsp salt
1 tsp instant yeast
50g egg
90g Hokkaido Fresh Milk (if can’t find just use fresh milk)
80g whipping cream

10g unsalted butter

some shredded mozzarella and cheddar cheese (optional)

Method:-

1. In your mixing bowl with dough hook, put in both flours and milk powder then place sugar, salt and finally yeast on the top.
2. Add in the egg, milk & whipping cream and knead into a soft dough.
3. Add in the butter and continue to knead for about 10 minutes then test by pinching a small ball and stretch it as thin as possible. If the dough doesn’t break, it’s ready. Otherwise, continue to knead a few more minutes then test again.
4. Shape into a smooth ball and rest the dough for 15 mins. Divide into 8 pieces (68g each) and roll into a ball. Rest again for 10 mins covered.
5. Take a piece and roll into a flat oval shape. Spread some garlic butter on top, leaving some space at the sides. Top up with some mozzarella and cheddar cheese. Then fold up from a short point and roll into a oblong shape. Make sure you seal it well to avoid leakage.
6. Place on baking sheet and repeat with the rest until complete. Proof until doubled before baking at 170C for 25-30 minutes, turning once half way through baking.
7. Remove from baking sheet immediately and allow to cool on the rack. Best served warm.

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Basic white loaf (Autolyze method)

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Basic white loaf (Autolyze method)

325g bread flour
100g milk
100g water

25g water
3g yeast
1 tsp salt
1 tablespoon sugar
15g butter

Method:

1. Mix flour and 200g milk/water until well combined. Cover and keep in fridge to autolyze for 4 hours or over night. (from some feedback, some of you find the dough to be too wet. So I would suggest, you reserve about 20g of this liquid to be added if dough is too dry while kneading)
2. After 4 hours, remove from fridge and mix the yeast and with the remaining water.
3. Tear the dough into pieces and transfer into the mixer bowl. Add sugar and salt and lastly,  the yeast mixture and start kneading until smooth dough forms.
4. Add butter and knead to window pane.
5. Remove from mixer bowl and knead with hand for a couple of minutes until smooth. Shape into a ball and allow to proof covered until dough has risen a bit. This should take about 30 mins.
6. Roll out flat. Fold in the two sides to meet then roll like swissroll into a log. Place into pan and allow to proof into an inch above the rim.
7. Bake in preheated oven at 190C for 30 mins. Tent at 20 mins to avoid burnt crust.
8. Remove from pan immediately and cool on rack.

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Raisins Bread (Sponge Dough)

 

Raisins Bread (sponge dough)

Yields 1 loaf of 20x10x10cm pan

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
15g milk powder
2g yeast
20g sugar
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added as needed – I used all of it)
30g unsalted butter, softened to room temperature
100g of black currants

 

 

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test. Finally add the currants and mix well.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches 1 cm (1/2 inch) above the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.6A086B4B-D660-46B0-8927-2CCE06A71FC5.jpeg

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Banana Loaf Bread (Sponge Dough Method)

 

 

Banana Loaf Bread (Sponge Dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
120g Bread flour
60g All purpose flour
15g milk powder
100g mashed banana (preferably very ripe)
3g yeast
20g sugar
4g salt
50g full cream milk (liquid)
30g unsalted butter, softened to room temperature

 

 

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except milk and butter. Knead until a smooth dough forms. If dough is too dry, add a tablespoon of the milk at a time. You may not need to add all. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 20 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

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Comments (1)

Tomato/thyme bread

Tomato/thyme bread (sponge dough method)

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
110g Bread flour
60g All purpose flour
15g milk powder
60g Tomato paste (canned paste)
3g yeast
20g sugar (may reduce to 10g for more savory taste)
4g salt
50g full cream milk (liquid)
50g water (reserve 20g to be added if needed)
30g unsalted butter, softened to room temperature
1 tsp of dried thyme

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Shape into a ball and allow to rest for 10 minutes.
3. Roll out into about the length of loaf pan, and roll up like a swiss roll. Place this into the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

 

Comments (1)

Coffee Walnut Bread


Coffee Walnut Bread
Recipe adapted from Alex Goh’s cook book
Size of pan: 20 x 10 x 10 cm

Ingredients:-

Spongedough:

150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
3g yeast
30g sugar
4g salt
30g full cream milk (liquid)
2g coffee powder
26g egg (beat up 1 egg and measure out the required amount)
30g unsalted butter, softened to room temperature
33g water (add more if dough too dry)
50g walnuts (roasted and chopped into small bits) – can add more if you wish

Method:

1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and walnuts. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Add the walnuts and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.
3. De-gas gently and divide into two equal pieces. Roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan and repeat with the other piece. Place it side by side with the first piece in the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.

Comments (1)

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