Archive for bread

Oat bread with cranberries/raisins

Sponge Dough:
150 g Bread flour
100 ml water
1 tsp instant yeast

Main Dough:
50g Bread Flour
50g Plain Flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
1 Tablespoon Chia Seeds
50g Dried cranberries
50g Golden raisins
20g butter


Mixed all ingredients of sponge dough to form dough and leave to proof for 2.5 hours.

At the same time, soak the oats and chia seeds with milk and water. Leave it to absorb all the moisture.

Once sponge dough is ready, add in the rest of the ingredients from main dough except cranberries and raisins (if using). When the mixture is well mixed, add in the butter and knead till a soft dough is formed. Add in the dried fruits and continue to knead until smooth and pliable.

Shape the dough into a round piece and let it rest for 15 minutes.
Punch out the air and shape into a rectangular shape and roll it up swiss-roll style. Let it rest for 10 minutes.
Punch out the air again and roll up swiss-roll style and put into a greased 20 x 10 x 10cm loaf pan. Proof for 45 minutes or until it rises about an inch above the rim of the loaf pan. Once proved, brush the top gently with egg white and sprinkle some oats on top before baking at 200 degree C for 25-30 minutes. (Use your fingers to lightly press the oats on to the dough so that they stick even after baking.
Remove bread immediately from pan to avoid it getting soggy. Cool on rack before cutting.


Comments (4)

Tartine Sourdough fortified with anti-oxidant bluepea juice


230g bluepea juice (prepare ahead by boiling a big bunch of fresh flowers and strain the juice then allow to cool) (78% hydration)

60g active sour dough starter (20%)

225g cold water (or bluepea juice if you have it) (77%)  (the amount of liquid used is according to your ability to handle wet dough)

30g whole meal flour (10%)

270g King Arthur Bread Flour (90%)

6g salt (2%)

a handful of poppy seeds


  1.  Mix all ingredients into a large mixer and mix with spatula until a dough forms. Cover and autolyse in fridge for 1-2 hours.
  2. Remove from fridge, and do a stretch and fold. Cover and rest 1 hour and repeat.
  3. Rest for 1-2 hours (bulk fermentation) until dough increased volume by 50%.
  4. Pour onto lightly floured surface and shape. Bench rest 20 mins.
  5. Shape and place into banetton and wrap well and allow to proof at room temperature if dough is not puffy enough.  When ready, place into fridge for final proof overnight or more.
  6. Once ready to bake, transfer to freezer and heat up baking vessel in oven for 30 mins.
  7. Remove from freezer, gently unmould and score before baking covered for 20 mins at 260C, uncovered another 10 mins at 200C.

Comments (2)

Hokkaido Loaf (natural yeast)


Hokkaido Loaf (natural yeast) using Tangzhong method

Pan size: 20 x 10 x 10 cm
80g milk
16g bread flour

Mix the flour and water together with a whisk in a sauce pan and cook over low heat, stirring constantly until it thickens. Temperature should be around 65C. Set aside to cool before use.



Sponge Dough:
20g starter (100% hydration fed 1:3:3)
30g water
55g bread flour

Mix the ingredients together in a small container with cover leave it at room temperature to ferment until doubled or tripled. The mixture should be very stiff after mixed.


Sponge dough

Final dough:
All the tangzhong
All the sponge dough
195g bread flour
30g caster sugar
5g milk powder
1 large egg
30g whipping cream
25g butter (softened to room temperature)
4g salt



In your stand mixer, place all the ingredients except butter and start mixing until a smooth dough forms. Add butter and continue to knead to window pane stage.

Remove from mixer bowl on to lightly floured surface and knead by hand a couple of minutes before shaping into a ball and rest for 10 minutes.

Roll out flat roughly the width of the loaf pan,  and then roll back up as you would a swiss roll and place the dough into a loaf pan. Cover with cling film and allow to ferment to triple the original size before baking in preheated oven at 180C for 30 minutes or until golden brown.

Once baked, remove from pan immediately to cool on a rack before slicing.


Comments (8)

Pumpkin Sweet bread


Pumpkin Sweet Bread (Roti sisir)

Roti Sisir (Sweet Bread loaf)

Recipe adapted from Fen.z from Instagram


250g bread flour

20g castor sugar

30g milk powder

4g instant yeast

100g pumpkin puree

1 egg

25 g whipping cream or milk (add more or less, depending on your pumpkin puree)

30g Unsalted butter, slightly softened

3g Salt

You need a 27cm x 7.5cm x 5cm pan (the ends are higher to prevent the bread from flowing over the rim)


1. Mixed all ingredients except butter in mixer bowl, until a smooth dough forms.

2. Add butter and continue to knead to window pane.

3. Remove from mixing bowl and give it a few kneads. Divide the dough into 40g each. You should get 15-16 pieces.

4. Roll out into a flat into an oval shape making the ends slightly thinner than the centre. Fold from the shorter sides into two and press lightly to seal. You have the option of brushing some softened butter on the bottom end before placing this (oval side at the bottom) into the greased pan. The buttered side facing out. Repeat and place into the pan one by one until complete. Try to do this as fast as you can to avoid the first few to proof faster than the last ones in.

5. Cover and allow to proof until dough is about 1cm from the rim. Brush the surface with some milk/egg mixture before baking in preheated oven at 190C for 20-25 minutes. Tent if necessary.

6.After baked, unmould immediately and allow to cool on the rack.

Comments (9)

Beet Loaf Bread

Beet Loaf Bread


300g Bread Flour
20g sugar
4g yeast (1 tsp)
20g whipping cream
10g butter
5g salt
50g milk (reserve 10g)
Beet puree, prepare it as below:

Peel a small beet, cut it into cubes, place on a piece of foil, drizzle some oil and wrap up. Roast for 30 minutes or until soft. I used 80g of roasted beet. Blend with 60g of milk to make the puree.


Mix all ingredients except butter in the stand mixer bowl and mix until a smooth dough forms. Add the reserved 10g of milk if dough is too dry.

Add the butter and continue to knead to window pane. Rest for 5-10 minutes before shaping. Allow to proof until 1cm above the pan rim before baking in preheated oven at 190 for 30 minutes or until cooked. Tent the top once the desired color is achieved.

Unmould immediately and cool on rack.

Comments (2)

Kopitiam bread – sourdough method


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


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


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.

Comments (6)

Garlic butter/cheese Buns

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)


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.


Comments (7)

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