Monday, May 23, 2011

Melon Soya Loaf Bread/ Sponge Dough Method - Bread # 12

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I read from somewhere ground soya bean is used in making pancake and dishes. I believe the used ground soya bean (leftover from soya milk making) still has its nutritious value and is a waste to throw away. Sometimes, I will keep inside the freezer for later used. I baked scone with ground soya bean before. The scone is not outstanding but is ok to eat. This time I add into bread. The used bean able to contribute soya fragrant to the bread. 

~Sponge Dough
1 cup plain flour
½ tsp yeast
1 tsp sugar
60 ml water

~Melon pastry
40g margarine
25g icing sugar

15g egg

(C )
55g cake flour
10g soya powder
*sifted and set aside

~Bread Dough
100g used ground soya bean
100ml soya milk (without sugar)
2 tbsp sugar
½ tsp salt
Above sponge dough

2 cups bread flour
¼ tsp yeast

(C )
20g margarine/butter

~Sponge Dough
Mix all till form dough. Keep inside a greased plastic bag. Make a tight knot. Immediately store in fridge at least 4 hours before used. (I used to prepare one night before) Thaw at room temperature about 10 minutes before use.

~ Melon pastry
Cream margarine and icing sugar till combine (hand mix is good enough). Add in egg and stir to mix. Follow by cake flour and soya powder. Stir till well incorporated. Cover with plastic wrap and keep in the fridge for about 30 minutes.

~Bread Dough
1. Put ground soya, soya milk, sugar and salt in a bowl. Stir to mix. Add in the small pieces of sponge dough (tear into small portions). Follow by bread flour and yeast. Knead till form dough.

2. Add in the margarine and continue knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

3. Transfer the dough onto working surface. Slightly knead to remove air bubbles. Rest for 10 minutes.

4. Roll into rectangle shape. Gently roll into swiss roll shape. Place on greased loaf pan (I'm using cake pan). Leave to proof for 45 minutes.

5. Remove the melon pastry from fridge. Roll the pastry into rectangle shape (about size of proved loaf bread) in between plastic wrap. With the help of plastic wrap transfer the pastry onto top of loaf bread and cover the surface.

6. Apply some egg wash. Bake at 170C for 30 minutes.


  1. Vivian, seems like you're into bread making mood lately. Love all your bread recipes. The all look really fluffy & delicious. Thanks so much for sharing it. Hope you're having a great day.
    Blessings, Kristy

  2. Kristy,
    Thank you. I have the opportunity to bake different types of bread as my family like to have bread as breakfast. I’m glad you like them too.


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