BENGGALI BREAD

Benggali Bread or Roti Benggali

is a traditional bread

enjoyed by Malay, Chinese and Indian.

My mom likes this Benggali Bread 

now otherwise known as Chinese Kopitiam White Bread.

Oval Benggali Bread

Special thanks to 

Cheryl Banaena for the recipe

Round Benggali Bread

Benggali Bread 

375g bread flour

200-210g water or milk

70g whipping cream or yoghurt

25g sugar

5g salt

5g yeast (reduce 1/2 if overnight proofing)

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

Notes:

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