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Monday, 20 March 2017


Soft & fluffy bread
not like those airy type

I have adapted the recipe from Jeannietay's 

Sourdough Milk Loaf
(A) 250g Japanese Bread flour
      200g refreshed leaven
      20g castor sugar
      1/2 tsp salt
      10g milk powder
      100g fresh milk

(B) 30g corn oil

1. remove sourdough from fridge & feed with 1:1 ratio of water & bread flour.
    Leave at room temperature until double.
    Drop some sourdough into a glass of water, if it floats it is ready for use.
2. all ingredients except oil, into the bread machine,
    Knead for 5 min before adding oil & continue kneading for another 10min
3. shape it into a ball & leave to proof until double in size.
    Because no commercial yeast is used, it requires long proofing time of 2 hours.
    Can leave the dough in fridge at this stage &
    remove it the next evening to thaw & proof in room temperature.
4. once it is doubled, divide into 3 parts & gently roll each part like you would a swiss roll
    & place into a greased loaf pan 8X4X4"
5. cover,  allow to proof until 95% full before baking in preheated oven 170'C for 40-45 min.
    Tent top once it has turned golden brown to avoid burning.
6. unmould immediately & allow to cool completely on a wire rack before slicing.

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