SOURDOUGH SANDWICH LOAF

 SOURDOUGH SANDWICH LOAF

Ever since I started baking bread again after a long break, this is my regular.

We have grown to like this bread more and more.

I use machine to knead the dough, with minimum handling except during shaping.

If you are interested to try your hands, I will gladly share with you this simple recipe.

Ingredients (makes 2 loaves of 450g each)

300g sourdough 

350g bread flour 

2 Tbsp milk powder

2 Tbsp castor sugar

1 tsp salt

170g water

40g butter

Method:

1) all ingredients into the machine & knead until the dough is smooth (about 10min)

2) cover, and let rest 60min

3) divide dough into 4 equal portions, and shape into balls

4) place 2 balls side by side into each oiled bread pan

5) allow to proof  3-4 hours until triple in size 

6) bake in preheated oven 190’C for 45min (Tent the bread if it gets dark)

Notes:

1) proofing time depends on the weather & temperature.

    You may shorten the proofing time by putting the dough into an oven, 

    Also, can put a cup of hot water inside to help speed up. 

SOFT YOGHURT BUN

 Soft Yoghurt Buns

Soft Yoghurt Buns

165g milk

350g bread flour

1+1/4 tsp yeast

80g plain yoghurt

45g sugar

1 tsp salt

40g butter, unsalted

Method

1. All ingredients into the bread machine, bread dough cycle-1.5 hrs

2. Shape into 12 buns of about 55g each

3. Place on a parchment lined baking tray, allow to proof for 60min until double

4. Egg wash before sending into the oven

5. Bake in preheated oven 190’C for 15min.

ENGLISH SCONES

English Scones

is crumbly 

and 

has a strong buttery taste if you use a good brand butter.

I love its crumbly texture

I love it even more if it is warmed

and have a good spread butter

Love it?

This recipe is shared by my sister-in-law, Pauline Cheng.

I have made some modification to suit my taste.

English Scones

400g self raising flour (or all purpose flour+3.5 tsp baking powder)

125g cold butter

1/4 tsp salt

4 Tbsp sugar

2 eggs, beaten

100-120g milk

Raisin or cranberry (optional)

1. combine salt, sugar and flour in a mixing bowl

2. rub the fat into the flour mixture

3. add raisins if used

4. mix in beaten egg

5. gradually add the milk, GENTLY mix  to form a soft dough

6. divide dough, and form into 2 disc of 1/2" to 3/4" thick

7. cut to required size and put onto a lined baking tray

8. bake in preheated oven 200-220'C for 10-15min until brown

HOMEMADE CONDENSED MILK

Condense Milk

is a necessity for many of us,

to make tea and coffee.

There aren't many brands available in the market.

Most of them are Enriched Sweetened Creamer made from palm oil.

I have decided to make some for myself

instead of running to the grocer to get the supply.

Homemade Condensed Milk

65g full cream milk powder

40g sugar

25g butter, melted (a good brand will give flavour)

60g boiling water

1. blend sugar until fine

2. add the rest of the ingredients & blend together until no lumps

3. pour into a bottle & refrigerate until required

PUMPKIN BUNS

Pumpkin Buns

Light and fluffy buns 

with sweet red bean filling.

Do you like its bright yellow colour?

It comes from the pumpkin!

I have adapted this recipe from Jeannie Tay's

Pumpkin Buns

300g bread flour

20g sugar

1 tsp instant yeast

1/2 tsp salt

120g water

120g pumpkin puree

30g butter

Filling:

250g red bean paste divided into 9 balls

Method:

1. all ingredients into the bread machine, dough cycle 15-20min

2. allow to proof for 20min

3. divide into 9 portions, made into balls

4. flatten the ball & wrap the filling

5. place inside oiled 8" square pan

6. allow to proof until double, about 1 hour

7. decorate if you want

8. bake in pre-heated oven 175'C for 20-25min

CRANBERRY JAM

Freshly made Cranberry Jam

Sweet but with a tint sour and fragrance of Lemon

Cranberry Jam
can be used as a spread on bread and filling in cakes.
When diluted, can be used as a sauce for roast meat, yummy!

I have some dried cranberries left over from the Chinese New Year baking.
So, I decided to make some jam with it.
If you like the sourish taste of cranberry,
you will like this jam.

Here is the recipe of you are interested:

Cranberry Jam

250g dried cranberry

150g boiling water

125g sugar

30g fresh lemon slices

1) pour boiling water over the cranberry, cover & soak for 30min

2) blend the cranberry in its soaking water

3) combine the blended cranberry, sugar & lemon slices

4) boil over medium heat & stir often, until it reaches jam consistency

5) leave to cool, remove the lemon slices

6) store in bottles, in the fridge

PITA

B

Recipe adapted from RED STAR active dry yeast 

1/2 tsp instant yeast 

120g water 

1/4 tsp sugar

25g oil

1/4 tsp salt

180g bread flour

1. All ingredients into the bread machine, dough cycle 15min, let proof 60min 
2. divide dough into 4 balls. 
3. Roll out each ball into a circle & place on a parchment lined baking tray.
4. Cover and let rise 15 minutes.
5. Meanwhile, preheat oven to 225’C 
6. Bake for 15min @ middle rack. 
7. The pita is ready when Puffed up and the edges slightly browned. Pitas will collapse and soften upon cooling.

BREAD PUDDING

Bread Pudding

is making use of the day old bread
to make this sweet dessert.

You can find this in most of the buffet spread.

Bread Pudding

2-3 slices day old bread, tear into pieces

1 egg

250ml fresh milk

20-25g sugar

dash of vanilla essence & a little melted butter for flavour

some raisins or cranberries

1) beat together egg, sugar and milk (add vanilla & melted butter if used)

2) arrange bread pieces in ramskin

3) sprinkle in the raisins or cranberries

4) pour liquid onto the bread & let it soak through (5-10min)

5) bake in water bath @180'C for 35min

6) Either serve warm or chilled

GERMAN HARD ROLLS

These German Hard Rolls

 are crusty outside but with soft tender crumbs.

The overnight poolish starter lends a nutty flavour 

making them 'classic'

Thanks to Angie for sharing this recipe.

You can always freeze the remainder

and re-crisp in 150'C for 10 min

Poolish

100g water

100g bread flour

0.1g fresh yeast or 1/8 tsp instant dry yeast

Main Dough

150g bread flour

55g water

5g fresh yeast or 3/4 tsp instant yeast.

5g salt

10g sugar

3g live oil

1. mix poolish ingredients, leave aside (covered) at room temperature for 16-20 hours

2. combine poolish & main dough ingredients in bread machine, bread dough cycle (1/2 hour)

3. transfer to a bigger container, cover & leave aside for 60min, half time do a stretch & fold

4. divide dough into 8 portions, shape & leave on parchment lined baking tray to proof

5. preheat oven 230'C, put a bowl of boiling water at the bottom of the oven (for steam)

6. when ready to go into the hot oven, score the bread and mist the buns

7. bake 20-25min until golden brown & crisp.

EGGLESS SCONES

Scones

are single serving biscuits or quick bread.

Guai Shu Shu introduced his Scones as

"Basic but presentable, 

Basic but irresistible raisin scones."

I like to call the scones he shared,

"Eggless Scones"

No 2 scones look the same, not to mention being beautifully shaped!

The rugged look tells you that the scones are well risen.

Notes to successful Scones baking:-

1) all ingredients need to be cold

2) the dough needs the minimum handling

3) if you add raisins or dried fruits, omit the sugar from the recipe

Eggless Scones

500g self raising flour, sifted with
2 tsp baking powder

50g sugar
1/4 tsp salt

100g cold butter, cubed & kept in fridge until required

300-350g cold milk

1) preheat oven to 210C

2) mix together all dry ingredients

3) rub the cold butter into the flour swiftly with your finger tips

4) add milk to combine the flour, do not pour in the milk all at once, but slowly.

5) when mostly combined, place dough on the table top & press to 1/2" height

6) cut into required shape (either smaller circle or a large circle & divide into wedges)

7) place on a lined baking sheet, brush the top with beaten egg or milk

8) bake for 20-min until golden brown

SOURDOUGH KILLER LOAF

This Killer Loaf is made with Sourdough.

It may not be as soft as the original Killer Loaf

but the long hours of proofing has developed its distinct tangy flavour.

Sourdough bread is made with live cultures,

making it easily digested and more nutritious.

It is fermented by the lactobacillus cultures, a probiotic that benefits the guts.

It is definitely worth the long wait afterall.

If you like to have the recipe...

Sourdough Killer Loaf

310g bread flour

160g active sourdough

160g liquid (1 egg + fresh milk)

45g sugar

45g butter

1 tsp salt

1) all ingredients into the bread machine, bread dough cycle 30-35min

2) when done, remove & shape into 2 small bread loaves

3) cover and allow to proof until triple its original size

    Note: a) for warm days, it may take 6 hours on counter top

              b) can put in fridge overnight for slow fermentation

                  after 3 hours on counter top. 

                  Need to bring to room temperature before baking.

4) when ready to go into the oven, mist with water

5) bake in preheated oven 220'C for 5min, mist again

6) turn the temperature down to 175'C after 15min 

7) total baking time is 35-40min

               

SINGLE PROOF KILLER TOAST

Single Proof Killer Toast

It has gone viral among the Chinese baking sites 

after the $5000 bread!

It is so soft and fluffy,

yet it is very easy to make,

simply dump all ingredients into the bread machine to knead.

You can also knead in a mixer,

or by hand.

 If you do so, please make sure you get the window panes!!!

Do not like loaves?

Make into buns or rolls.

Children will love its irresistible texture.

Single Proof Killer Toast

390g bread flour (I replace 40g with wholemeal flour)

1.25 tsp instant yeast

250g - 280g  (2 eggs + fresh milk) 

45g sugar

1/2 tsp salt

45g butter

1) all ingredients into the bread machine, bread dough cycle, knead only

2) when done, divide and shape into 2 small loaves

3) allow to proof 60min until double

4) brush with milk before sending into the oven

5) bake in preheated oven 170'C for 45min

Note:
 Add more milk if the dough is dry 

SWEET POTATO PANDAN BREAD

Sweet Potato Pandan Bread has a strong aroma of pandan. 

It is soft and brightly coloured.

If you love Pandan Chiffon Cake,

try this.

Sweet Potato is high in fibre.

Pandan Juice has a long list of benefits if you check the web.

Combining these 2, you get a healthy loaf of bread!

If you are interested, here is the recipe

Sweet Potato Pandan Bread

A. 6-7 pieces pandan leaves, cut

     120g water

     125g steamed sweet potato

B. 250g bread flour

     40g sugar 

     30g milk powder

     30g butter

     2 tsp instant yeast

     1 egg 

     1/8 tsp salt

Method:

1. blend pandan leaves with water as in (A)

2. squeeze out the juice to blend with sweet potato

3. this blended sweet potato and all ingredients in (B), put into the bread machine,

    - bread dough cycle 1.5 hours
    Note: add water by the spoonfuls if the dough does not combine

4. shape and put into a loaf tin, allow to proof until double, about 1 hour

5. bake in preheated oven @ 175'C for 30-35 min until done

6. cool on rack

EGGLESS LIGHT WHOLEMEAL LOAF

Thank you Adeline Song Jun Ling for this recipe 

Eggsless Light Wholemeal Loaf

It is so soft that

you better not to attempt to slice it warm.

Leave it to cool completely,

allow the sides to harden before you slice it!

Eggless Light Wholemeal Loaf

250g High Protein Flour

50g wholemeal flour

180g milk

40g sugar

3g salt, (approx.1/2 tsp)

3g instant yeast (approx. 3/4 tsp)

30g butter

1) all ingredients into the bread machine, bread dough cycle, 1.5 hours

2) punch down & shape into a loaf

3) allow to proof until double, about 1 hour

4) bake in preheated oven 180'C for 20-25min

CRUSTY ROLLS

Crusty Rolls

adapted from King Arthur's Crusty European-Style Hard Rolls

I love beautiful golden-brown rolls,

richly flavoured,

perfectly shaped,

and of course wonderfully crusty!

These crusty rolls are made from basic ingredients like flour, water, yeast and salt.

Softening agents

 like a tsp of sugar, or a Tablespoon of milk powder may be added

to keep the loaf's interior tender,

but will not affect the crispness of the crust.

These rolls are light and airy

with a delicious crackly crust once out of the oven.

Simply reheat to restore the crispness.

I love these crusty rolls!

Long hours of proofing and also in the refrigerator

enhances the flavour

Cooling the rolls in the oven 

helps to evaporate moisture from the surface as the bread cools down,

leaving the crust crisp!

Starter

113g water

120g King Arthur Unbleached All-purpose flour

1/8 tsp instant yeast

Dough

all of the starter

420g King Arthur Unbleached All-purpose flour

         (I replace 100g with milled white quinoa)

227g water

1.5 tsp salt

1/4 tsp instant yeast

Egg Wash

1 large egg white mixed with 1-2 Tbsp water

Method:

1. To make starter:

mix all ingredients until smooth, cover, and let rest at room temperature overnight

2. To make main dough:

combine all ingredients including starter in bread machine, bread dough cycle,

allow the dough to rise for 3 hours. Turn the dough over after every hour.

3. divide dough into 16 pieces, shape into balls, and firm up.

4. place rolls on parchment lined baking tray to rise for 1-2 hours until puffy.

5. cover rolls, and refrigerate 2-3 hours.

6. towards the end of refrigeration time, preheat oven to 225'C,

 place a small bowl of boiling water at the bottom of the oven to create steam.

7. egg wash rolls. slash the rolls before sending them into the oven

8. bake rolls for 20-25min until they are deep golden brown.

9. switch off oven, and open the door few inches to allow bread to cool in the oven.

SOFT SPELT ROLLS

SOFT SPELT ROLLS

Spelt Flour 

is a popular cereal grain flour.

It is a good source of dietary fibre.

As such, it is often added to breads and pastas for health reasons.

You may like to check HERE

for its benefits.

Soft Spelt Rolls

300ml fresh milk

1 egg

400g bread flour

100g spelt flour

1 tsp instant yeast

50g sugar

1 tsp salt

30g butter

1. all ingredients into the bread machine, bread dough cycle 1.5Hrs

2. divide dough into 40-60g each

3. shape into balls and place on parchment lined baking tray

4. rest for 30-60min until almost double in size

5. bake in preheated oven @190'C for 15min

SINGLE PROOF WINDSOR BREAD

Just wonder why the Taiwanese call this Windsor Bread.

I like to call it Single Proof Soft Bread

as it is super easy 

and 

fast to make.

In less than 2 hours

you will have 2 rolls of soft and fluffy bread on the table!

As the original name is Windsor,

I have decided to keep the name Windsor

to give credit to the owner of the recipe.

The ingredients are readily available in most of our pantry!

Single Proof Windsor Bread

450g bread flour

50g cake flour

8g milk powder (optional)

2 egg yolk (about 40g)

50g sugar

300g water or milk

1 tsp salt

1.5 tsp instant yeast

50g butter

1. all ingredients into the bread machine, bread dough cycle about 25min

2. allow the dough to relax for 10min

3. divide dough into 12 portions and form into balls

4. roll each ball into oblong, then roll up as a swissroll

5. knead to seal the joint

6. place on a parchment lined baking tray to proof for 40min

7. when ready to bake, shake some flour on top

7. bake in preheated oven 180'C for 15min until brown

YEASTED BAGELS

Bagels

I love its chewy and yet soft and spongy texture!

I have made it with Sourdough before,
and
this one I use instant yeast
following Sy Yong"s  recipe

Yeasted Bagels

250g bread flour

3/4 tsp instant yeast

12g sugar

140g water

1/2 tsp salt

1 tsp olive oil

1) all ingredients into the bread machine, bread dough cycle.

     The dough is quite dry, allow to proof for 40min

2) divide dough into 7 balls of 60g each

3) poke into the centre of the ball with your finger & swirl the dough round your finger.

    you may like to flour your fingers while doing so.

4) when the hole is big enough and the ring is even, place it on a parchment lined tray

5) allow to proof for 30min

6) heat up water in a pan with 2 Tbsp sugar added.

7) Do not boil, but wait until the bottom is covered with bubbles

8) drop bagel into the water.

9) at the count of 20, turn the bagel over, and count another 20

10) remove bagel quickly and place on a rack to drain

11) while it is still wet, turn the bagel onto a plate of seeds, nuts or flaky salt to coat the top

12) place on parchment lined tray before sending into the oven and bake at 220'C for 20min

13) when done, allow to cool on rack

ROTI JALA

Roti Jala

actually means net bread, 

bread that looks like folded net!

The beautiful yellow colour is derived from Turmeric powder.

Do not have a roti jala dispenser?

No worries!

I used a 500ml mineral water bottle and punch 3-4 holes in the cap.

(learnt from you tube)

The net may not be as even,

but it does the work beautifully too.

These roti jala remain soft even on the next day.

It is best served with curry...

Roti Jala

1 cup plain flour

1 cup water (I replaced with some santan)

1 large egg

3/4 tsp salt

1/2 to 3/4 tsp turmeric powder

1) combine all ingredients in a bowl, mix well 

2) strain the batter to remove the lumps, if any

3) add more water if necessary to get a slow flowing consistency

4) pour batter into the dispenser or bottle & screw tight

5) heat up a non stick pan

6) squeeze out the batter gently onto the hot pan, creating the net effect

7) cook over medium low heat until cooked

8) when done, flip over to a plate & fold top side up

9) enjoy with curry chicken 

PANETTONE II

Panettone

If you love sweet loaf with dried fruits,

you will love its

super soft,

mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to

Ng Mee Teng 

for sharing this easy recipe.

Panettone

(enough dough for 3 x 13cm mould
or 5 x 11cm mould)

(A) Sponge Dough

185g bread flour

1/2 tsp instant dry yeast

115g water

(B) Fruits

180g sultanas or raisins

40g rum or orange juice

100g mixed peel

(C) Main Dough

500g bread flour

1&1/2 tsp salt

115g sugar

1&1/4 tsp instant dry yeast

zest from 2 oranges

1&1/2 tsp orange juice

1&1/2 tsp pure vanilla extract

140g egg yolks (about 7 Nos)

120g water

115g butter, softened

Method

1) To prepare sponge dough 

     - mix all ingredients to form a dough

     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight

2) To prepare fruits

     - mix all and toss to coat

     - cover & leave overnight

3) Next day, into the bread maker 

     - add main dough ingredients and sponge dough

     - bread dough cycle 1.30 hours including proofing time

     - last 2 min, add soaked fruits 

     - remove dough and place in an oiled large bowl, cover & leave for 45min

     - after 45min, fold the dough onto itself from 4 corners (twice)

     - leave to proof a second time for 30min

4) transfer dough to a lightly floured surface and divide dough into 3 portions

5) shape into a boule and place into a panettone mould

6) cover & leave to proof for 2 hours

7) cut a cross on the top of the risen panettone 

8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly

9) remove panettone from oven and brush its top with melted butter.

10) leave to cool and enjoy