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Sunday, 13 May 2018


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

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