Monday, 27 October 2008

Double Soft Bread

Double Soft Bread
  • Bread flour 320 g
  • Dry yeast 3 g
  • Egg 38 g
  • Salt 4 g
  • Water 160 g
  • Whipping cream 35 g
  • Honey 33 g
  • Butter 16 g


  1. Mix all ingredients together except for butter.
  2. Add butter and knead into the dough until the dough becomes smooth, no longer sticks to your hands and is elastic.
  3. Shape into a round and let it proof until double in size, about 60 minutes. (but the dough does not proof so good, I have to leave it longer time)
  4. Punch out the air, divide into 3 portions and let rest for 15 minutes.
  5. Roll the doughs into a swiss-roll style and place them in the tin. (Be sure to measure out the length that you want to fit in).
  6. Let it proof until reaches 90% of the tin. (It's took me about 2 hrs)
  7. Bake in preheated oven at 200°C for 10 minutes; then reduce the temperature to 175 °C and bake for another 25 minutes. (I bake at 200°C for 20-25 minutes)
  8. Remove the bread and let it cool completely before slicing.

Recipe Source: Warm Sweet Home

bake and photo by MaeJJ

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