TEARING TOAST

Tearing Toast

made with whipping cream sponge dough

is soft and spongy

This is adapted from Peggy Lee's recipe.

I have doubled the recipe to get a big Pullman Loaf 4"x4"x12".

Sponge Dough

220g bread flour

70g dairy whipping cream (can be replaced with yoghurt)

60g milk or water

1 egg

1 tsp instant yeast

Main Dough

50g bread flour

15g water

30g sugar

1/2 tsp salt

20g butter

1. mix sponge dough ingredients into a rough dough. Cover & leave on counter top 

    for 1 hour or up to overnight in the fridge

2. when ready to knead, tear sponge dough into small chunks &

    put into the bread machine. Add in the ingredients in the main dough.

    Knead till a smooth dough. Allow the dough to rest 40-60min

3. divide and shape dough to put into a loaf pan, allow to proof 60min until double

4. bake in preheated oven 190'C for 40-45min