Friday, December 3, 2010

Sweet Bread Dough

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Loaf bread
I used to make bread for my sons. This time they request for hot cross buns. I used this sweet dough for the buns and loaf bread.

Although I have a bread maker, sometimes I tend to knead with hands. The more I knead the more easier for me to work with the dough. After those practice I found kneading is not really hard especially when you know the correct way of kneading.

Find out the correct way of kneading from How to Knead video.

Ingredients : (yields buns 8 x 50g ; loaf 2 x 150g)

350g bread flour or high protein flour
50g plain flour
2 tbsp milk powder
1 tbsp (15g) sugar
½ tsp salt
2 tsp (10g) yeast

180ml water
1 egg
*Mix and set aside

(C )
20g margarine(butter)

(D)Topping paste
50g plain flour
1 tbsp oil
60ml water
* Mix all to form a smooth paste. Set aside.


1. Put all ingredients (A) inside a pan. Follow by water, egg mixture.
2. Using a pair of chopstick, stir till all flour coated with the liquid. This is to help easy handling once work with hand.

3.Once all come together put in margarine. Stir again to mix.
4.When all incorporated start kneading with your hand. (refer to How to Knead video)

5.The dough should be smooth and elastic.

6. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.
7. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

8.After the proving, punch down once or twice. Follow by kneading gently to remove any air pockets from the dough. Transfer to work surface.

Mini Buns

9.  Divide the dough into 50g each and mould into balls. Leave to rest for 10minutes.
10.Flatten the dough then wrap the filling of your choice. I’m using butter cubes for these buns. Place buns onto a greased pan.

11.Leave to prove for 45 minutes or till double its size. Brush with egg wash and pipe a cross on top with topping paste. (I pipe some with faces looks)

12.Bake at 180C for 10-12 minutes. Remove and rest on wire rack.

Loaf Bread


13.Divide the dough into 150g each and mould into balls. Leave to rest for 10 minutes. Roll
them into rectangles. Roll it up like a Swiss roll.
14.Turn over. Roll the “swiss roll” flat and again roll it up. It is important to roll as tight as possible. Loose “swiss roll” will create holes inside the loaf bread.

15.Put the rolls inside loaf tin. Do grease the tin properly as it will ease the removal process once the loaf is baked.
16.Leave to prove for 45mins or till double its size.

17.Bake at 180C for 28-30 minutes. Remove from loaf tin immediately when baked. Allow to cool on wire rack. Enjoy!

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