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5 Stars Soft White Bread



I was revisiting some of the older posts and recipes that I have tried years back, and I came to this 5 Stars Soft White Bread by a Japanese author, which I really liked back then :)

I remembered I just started on the bread machine, and was really clueless in making bread. This bread was a great beginner recipe for me!

This time round, I decided to just knead the dough in the machine, and then manually punch out the air and shaped it, and baked in the oven. However, the blur me forgot to add in egg! Lol! I was glad that the bread turned out well haha!





Anyway, back to the bread machine! You may ask: what's the difference?

I have now realise that manually shaping and baking the bread in the oven yields a better texture bread - especially for those recipes that have higher hydration ratio. Previously when I baked in the bread machine, I can get those dense "kueh" layers at the bottom of the bread after baking, which I realised it's probably because it was slightly underbaked.





However, as I have mentioned earlier, bread machine is really a time saver, and is really a great tool if we really don't know how to bake bread!

For this bread, as I usually prefer fluffier bread, so I didn't swiss roll the dough 2x before placing into the loaf pan to proof. If you prefer a finer and tighter crumb, you can swiss roll the dough 2x.



Yield: 1 x 450g Loaf Pan

5 Stars Soft White Bread

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

INGREDIENTS:


  • 275g bread flour
  • 30g butter
  • 30g sugar
  • 3g salt
  • 3.5g yeast (about 1.5 tsp)
  • 30g egg
  • 140g - 148g cold water

INSTRUCTIONS:


  1. Place ingredients into bread machine to complete Dough cycle. I am using Panasonic SD-P104, Menu 11. You can also select Menu 9 to proof inside the bread machine.
  2. Once Dough cycle is complete (about 15 mins for mine), remove dough and shape into a ball. Place a pc of cling wrap over the dough and let it proof for about 45 mins.
  3. Punch out air and roll out the dough into a longish shape. Swiss roll the dough up. Place into greased or lined loaf pan. Proof for 45 - 60 mins.
  4. Preheat oven to 180C. Once the proofing has completed, bake in the preheated oven for about 25-30 mins. Let cool completely before storing in airtight container, or slicing.

    Note: For the cold water, you can add in 140g to knead first. Slowly add in the rest if the dough is too dry. To make this dairy free and eggless, simply omit egg :)

    Recipe adapted from 荻山和也×麵包機魔法60變
www.cherienoms.com




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