Type of dish : bread
Level of difficulty : easy
Mood : curious
This is it… probably, the one that suit my taste. Easy, less dirty dishes, soft yet firm enough to do some shapes of bread.
This recipe is surely a keeper. For the next bread making, I will make this as a basic recipe. Use it for sweet bun, use it for loaf, even for pizza. Perfect dough….
As usual, I made some modification. Follow the original, or my twisted version, it’s up to your taste’s preference.
Light & Soft Bread
(Source : mykitchenaddiction)
225 ml lukewarm milk
55 gr granulated sugar
2 tsp instant yeast
50 gr salted butter, cut into small chunks
435 gr flour (250 gr high protein + 185 all purpose)
Melted butter for filling and topping
Palm sugar + cinnamon powdered
Kit Kat Chocolate Wafers
You’ll only need :
2 big bowl, 1 clean and another one greased with oil
Damp cloth towel
That’s it, no need for making your kitchen top dirty. What a great recipe, right…
Begin with combining lukewarm milk with sugar and instant yeast in a clean bowl. Cover with damp cloth for 5 minutes.
Next is to add egg and butter. Stir using wooden spoon until the egg break down.
Continue with adding 1/3 part of the flour. Stir until all butter melted. Add the rest of the flour gradually. In this stage the dough becomes heavy. Keep stirring until the dough is pull away from the side of the bowl.
Cover your hands with extra flour. Knead the dough inside the bowl for 5 minutes. Add extra flour just to prevent it stick to your hands.
The dough is light and soft indeed.
Formed a big ball. Placed it in a greased bowl. Cover, and set aside for 45 minutes until doubled in size.
Punch the dough, divide it into 16 equal parts. Shape them into little balls. Let rise the second time for 30 minutes.
Shape the dough according to your preference. Mine are filled with palm sugar and Kit Kat. Placed the buns on a lightly greased baking pan.
Set aside and proof for the last time for 30 minutes. While you do this, preheat the oven 190 degrees C.
Bake them for 15 minutes until beautifully browned. Brush with butter while still hot. Served.
This bread is still soft until the next day. You could refrigerate the dough also. I already try for three days in the fridge, and it develops nicer taste and aroma. Slow fermentation is again enhancing the favor.
Still very anxious and curious in bread for the next weeks to come. The more I read, the more knowledge I got. Makes me wanna take short course on bread. Been in an exciting conversation about sourdough with my online friend. Will update about sourdough bread soon… 🙂