Most Asians love soft bread,
the soft & fluffy type
Many Asian bakeries concentrate on baking soft soft buns
because of the demand.
In order to create the most fluffy buns
many opt for additives
in order that their bun will remain puffy hours after baking.
Cheryl Yap S W
has shared with us this soft bread
made from Sourdough
and
absolutely no additives
and
all natural!
It may not be as soft as store bought
but it is good, knowing that it is all natural!
Sourdough wholemeal Loaf
70g sourdough starter
220g High Protein flour
30g wholemeal flour
30g sugar
110g water
10g cream (I use milk powder)
1 egg
20g grape seed oil (I use butter)
1/2 tsp salt
1. all ingredients into the bread machine, bread dough cycle with 1hr proofing
2. refrigerate dough 15-24 hours
3. take out from fridge, shape & place into an oiled loaf pan
4. allow to proof 3 hours or until 2.5X in size
5. bake in preheated oven 180'C for 35-40min
Note:
This recipe is good for buns too, with added raisins or cranberries
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