Quite satisfiy with this shape of square white bread. With 90 minutes proofing sponge dough method of 孟老师的100道面包, I must say "worth it"! The crumb is soft but I've no idea how long it can stay soft as it's finished in two days.
(B) 60g bread flour / 15g sugar / 1/2 tsp salt / 10g milk /
powder / 40g water
Method:
- Knead ingredients (A) together until it's well combine and become a dough ball. Let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
- Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
- Continue to knead the dough until it's smooth and elastic. Proof for 60 minutes.
- Divide the dough in to 3 portions and rest for 10 minutes.
- Roll out each doughs into a longish shape and roll up like a swiss roll. Place the doughs in a grease bread tin cover with lid and proof for 50 - 60 minutes until the dough fill up 90% of the bread tin.
- Bake at 200'C for 30 minutes. Remove the bread from the bread tin and cool on a wire rack. Enjoy!
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29 comments:
Your Bread look yummy and like those sold in the bakery.. really a success.. will definite try your recipe one of these days. thanks for the sharing
I need to quickly buy a toast pan with lid then only I can bake this lovely toast. Thanks for sharing.
I've been wanting to make white bread just like this but I can't find the pan for it. I believe it has a lid & is called pullman pan? Hope I'm right. Did you get yours in Singapore? Do you mind informing me where you bought it? Thanks!
Hi Li Shan,
Thanks for your lovely words. Hope you will like this recipe. Cheers!
Hi Sonia & Petite Nyonya,
I bought the pullman tin from Phoon Huat. If you can't get it immediately, bake the bread without a lid would be fine. I bet it's yummy too! Hope you will like the recipe.
Thank you so much for your reply. I just went to Phoon Huat (AMK branch) last night but I didn't see it. I didn't ask also which I should. Blurr!! hehe. I will try your recipe once I get the pan. It looks so nice...perfect square!
Wow, nice looking loaf...perfect! My loafs are usually a little loop sided or one side more toasted then the other. Great work Grace!
Wow! The shape is so nice as well as the white bread! I shall try it!
When are you going to open a bakery? The bread your baked here look so much better than some bakery here. I really love the shape of this bread.
Oh yes! I saw this in the book, too! Gotta give it a try sometime soon!
your bread always looks so perfectly baked!
What a nice loaf of bread! I like how soft texture, I have been keeping this recipe but have yet to get around to try it ;p
First time here...White bread looks very soft .....
Hello everyone! Thanks for all your lovely words! Cheers :)
What a beautiful white bread! Definitely taste great as it's finished in 2 days. ;)
Hi, forgot to ask you, what is the size of the pullman tin that you use? Today I just tried this recipe for my new pullman tin size 10cm(W)x20cm(L), I only got half loaf only, hahaha..Nevertheless, the bread was really great, soft, moist, my kids love it.Thanks for sharing.
Hi, the bread recipes in your blog looked so good and soft.
I'm wondering if you have and could share any banana yeast bread recipe?
have you also tried sweet potato bread?
thank you so much
Hi, I wanted some help.
Is it 130 ml or 130 gms of water?
Hi, I needed help with this recipe,
is it 130 gms or 130 ml of water
Hi Anonymous,
I used 130 grams water.
Hi, pls tell me what flour you used for ingredients B. Thanks.
Hi Amy,
So sorry! That's 60g of bread flour. Cheers!
Hi Grace,
I tried this today. Baked for about 40mins but could not achieve a perfect square...sigh.
bread was very soft though.
How to get the perfect square. Should I let the dough rise till 100% with the lid on before it goes to the oven?
Sides were not totally brown despite 40mins baking.
Hi blurbaker,
There are too many reasons for not getting the right bread, either not a perfect square or crack or wrong texture etc. I've been all these experiences and even sometimes I still will face all these problems. The weather, the yeast, the humidity, the wet ingredients and so on could cause a failure. Please do try again. I normally let the dough rise to 90% of the tin or if I forgot to set the time, it might be 100% full tin.
Hi, Grace
where do u buy d bread slicer?
thank you.
Gigi
Hi Grace,
Did you use instant use or dary active yeast?
Hi Grace, your recipe didn't mention the size of the loaf tin. Can you confirm? Tjanks!
Hi Grace,should I knead ingredients B before mix it into ingredients A ?? I've never made a toast and would like to try for the first time,your blog is very informative for a new beginner.. thanks B4...
hi could you tell me the size of the pan you used
Hi, how do you proof your bread at home? Did you use a proofer?
Regards,
Abrial
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