Oh!, has been a very hectic period before CNY and until Cheng Beng [in between busy with closing accounts for tax purposes and preparation to move office], hardly have time to bake some nice loaves until now. A long outstanding loaf bread to bake. Instead of baking in a Pullman's tin, I made into 3 small loaves and baked them in a 7 inch greased square tin.
Ingredients
[used 7 inch square tin]
400 gm bread flour
30 gm cocoa powder [I used chocolate powder]
1/2 tsp salt
1 tbsp milk powder [I used skimmed milk powder]
1 tbsp milk powder [I used skimmed milk powder]
3 tbsp sugar
1.5 tsp instant yeast
270 ml water
2 tbsp butter
270 ml water
2 tbsp butter
- Sift flour and cocoa powder together. Add in salt, sugar and milk powder.
- Place sifted ingredients in a mixing bowl. Add in yeast. Gradually add in water as you knead the dough for 5-10 minutes until soft dough is formed.
- Add in the butter and continue kneading for a further 10-15 minutes or until dough is soft, smooth and elastic. Shape into a ball and cover to proof for 20 minutes or until double in size.
- Punch down the dough, divide into 3 equal portions. Shape in round balls.
- Roll out each portion and fold into thirds, then flatten into a rectangle and roll into a swiss roll.
- Place the 3 swiss rolls in prepared baking tin. Leave to proof for an hour or until double in size [dough will rise over the rim of the tin].
- Bake in preheated oven at 180 degrees C for 30 minutes.
- Remove and leave to cool before storing.
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