Breaking Bread
17 May 2010 Leave a Comment
in Bread
Lazy-Me-Soft-Buns
Here’s Alex Goh’s recipe,which I modified and short-cut-ified. I used canned Lotus paste, red bean paste, turkey franks and tuna mayo. One recipe goes a long long way. And the kiddies had a great time making this with me. A good “to-do” for the school holidays.
Ingredients:
240g bread flour
60g all-purpose flour
55g sugar
10g powdered milk
2tsp instant yeast
1 egg
150ml cold water
30g butter
5g salt
To Do :
1. Place all ingredients into bread maker, following the instructions
2. Cover with clingwrap and let rise for about 1 hour or till doubled in size.
3. Divide dough into portions of 50g each.
4. Shape into balls and leave it to rest for abt 10 minutes
5. Roll out dough and wrap with desired fillings.
6. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
7. Preheat oven to 380F.
8. Brush dough with egg wash
9. Bake for 15-20mins, or until golden brown.
10. Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.
Honey Wheat Black Bread
Ingredients :
1 1/2 cups luke warm drinking water
2 tbsp softened unsalted butter
1/3 cup honey
2 cups Unbleached Bread Flour
1 2/3 cups AP Flour
1 tbsp cocoa
1 tbsp mocha instant coffee mix
1 1/2 tsp salt
2 1/4 tsp instant yeast
To Do:
1. Place ingredients into bread machine, follow instructions and allow it to run its cycle.
2. Divide the dough into 16 pieces.
3. Shape each piece and roll the top over some oatmeal.
4. Place on parchment-lined baking sheet and cover.
5. Let the loaves rise for 1 hour, or until they look “puffy” but aren’t doubled in size.
6. Bake the bread in a preheated 350°F oven for 20 to 25 minutes.
