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"He so love the WORLD ... He gave His one and only son..."

Sunday, 23 October 2016

BENGGALLI BREAD



Oval Benggalli Bread


Special thanks to 
Cheryl Banaena's recipe
for 
this Kopitiam White Bread
often known as Benggalli Bread

Round Benggalli Bread




Benggalli Bread (with slight modification)

375g bread flour
200g water or milk
70g whipping cream or yoghurt
25g sugar
1 tsp salt
1 tsp yeast
25g butter or oil

1. all ingredients into the bread machine, bread dough cycle
2. leave overnight to retard, if not let rise for 1 hr at room temperature
3. bring to room temp. to rise, punch down.
4. roll & fold to shape into 2 loaves
5. leave to rest for 60min at room temp.
6. sift flour over buns & slash buns for design
7. bake in preheated oven 175'C for 45 min



Soft & spongy Texture


1. make sure the bread is baked till well done. 
2. Good bread must be spongy and bouncy, never doughy, gluey and gummy
3. can be shaped into round or oval free standing bread
4. sprinkle with flour & slashed for better look
5. with added fruits if preferred

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