Kopitiam Roti
is shared by Barry Apek
who takes pride in its soft and light texture.
The total weight of the final dough is about 565g
and just nice to fit into a 8"x4" loaf pan.
If soft & light bread is what you are looking for,
this is just the right recipe for you.
325g bread flour
25g sugar
1 tsp salt
1.5 tsp yeast
200g water
20g shortening
1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) shape dough into a single loaf or 3 small rolls to fit into a loaf pan
3) allow to proof to double its size, about 1 hour
4) bake in preheated oven 180'C for 40min
5) you may need to tent the bread towards the end of baking time.
2 comments:
Can let me know what do you mean when you say tent the bread towards the end of baking time? Thanks
Katie Foong: Jennifer Wong After baking the bread for about 25 min, the top of the loaf turns brown colour. To prevent it to brown further, use a sheet of aluminium foil to cover the top of the loaf while continue baking.
Good morning, sis Katie..
Used to eat this bread when I was a little girl..
Just wonder whether it would be successful using the bread machine.
Tq for sharing the recipe..
Katie Foong: The bread may not be as soft if knead and bake in it. It is better if you just knead and proof in the bread machine. After proofing, shape by hand and leave aside for 2nd proofing, before baking it in the oven.
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