The recipe here makes 2 loaves weighing about 480 gm each. Soft loaf bread. The loaf is not exactly rectangular eventhough I covered it, as it didn't rise to 90% height of my Pullman's tin.
Ingredients for Sponge Dough
180 gm bread flour120 gm cornflour
2 tsp instant yeast
200 ml water
- Mix all ingredients into a soft rough dough. Cover and leave to proof for at least 1-2 hours.
300 gm bread flour [removed 2 tablespoons]
2 tbsp wholemeal flour
2 tbsp wholemeal flour
4 tbsp sugar
1 tsp salt
1 egg
100 ml water [used about 90 ml]
60 gm butter
- Add all the ingredients [except butter] to the sponge dough. Knead [from low speed to medium] until well combined and dough is soft for about 10 minutes then add in butter. Continue kneading until soft, smooth and elastic. Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
- Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
- Divide dough into 2 equal portions. Roll and fold each portion into thirds, then roll swiss roll style into a log. Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reach the rim of the baking tin. [You can divide dough into any number of equal portions to make smaller loaves]. Remove from oven before preheating it.
- Bake in preheated oven at 180 degrees for 25 minutes [uncovered] or 200 degrees C for 30 minutes [covered].
- Remove to cool on rack immediately after baking.
Notes
Never discard the loaf bread if they are not that soft or moist to your liking. It's yummy, delicious [crispy outside and moist inside] when you toast and apply jam and butter to it.
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