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Tuesday, September 20, 2016

Old school bread

For the last couple of days, I was craving for bread that is not too strong so that I can eat it with my kaya.

I seldom use plain flour for breads. Plain flour lacks the protein that is essential for gluten formation, which gives it lift. But this recipe fits the bill for the type of bread that I am craving for.

The butter used here is a special hand churned fermented butter from Pepe Saya instead of margarine so the taste is richer with floral overtones.

I am especially pleased with the bread’s dark dome, which reminds me of planks of old-fashioned breads baked in HDB bakeries in the days of old. The dome will have to be shaved off, the perfect ritual for any kaya laced bread.

Credits kwgls with adaptations.

Makes a large loaf

Ingredients :

550g plain flour + 30g wholemeal flour + 40g milk powder + 11g instant yeast

85g organic, fermented butter

340g boiled water (room temperature) + 40g honey + 6g sea salt

Grease and dust a Pullman box.
In a bread machine, add butter to the dry ingredients. Mix for 5 minutes.
Add liquids. Knead for 15 minutes.
Transfer the dough from the machine to a lightly flour worktop.
Roll the dough into a log.
Transfer the log to the Pullman, seam side facing down.
Let rise for another 30mins.
Mist spray the dough while oven is preheated to 220C.
Bake in a preheated oven at 220 C for 20 mins.
Reduce the temperature to 210 C and bake for another 35 minutes.
Bread is ready when the surface is tan.
Cool the bread on a rack.

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