Red Yeast Rice Loaf Bread(红鞠面包)/ Sponge Dough Method

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After used up the 2 portions of sponge dough for the red yeast rice mantou here the last sponge dough end up- red yeast loaf bread.
 
You can't really taste the existence of the red yeast rice as the amount I put is very little. I want my kids enjoy their sandwich without knowing special ingredient is added :D I really like the colour of my loaf. For those who like to have natural red colouring do find out from Peng’s Kitchen for the idea! She has another great idea!

Reference from Peng's Kitchen, Matcha Raisin Loaf

I’m using L23cm x W13cm x H8cm cake pan
Ingredients:
~ Sponge dough
120g all-purpose flour
1/4 tsp instant yeast
80g water
Pinch of salt (omit)

~ Main dough
(A)
75g overnight sponge dough, tear into small pieces (I used about 60g)
30g egg
120g water
15g red yeast rice
40g sugar
Pinch of salt
250g bread flour
1 tsp instant yeast
 
(B)
40g butter, softened
 
 
Methods:
~ Sponge dough

Mix all till form dough. Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. Thaw it for 10-15 minutes at room temperature before use. I prepare the sponge dough one night before. Tear into small pieces before use.

*if using active dry yeast do increase to 1/2 teaspoon. Add the yeast in warm water (not hot when touch) and leave for 5 minutes.
* This yields about 190g. Only 50g sponge dough is required. I divide into 3 portions, about 60g each. I keep the rest in fridge. Can be keep up to 3-5 days.

~ Main dough
1. Add all ingredients from (A) in sequence into kneading bowl. Knead till form dough. Add in the butter and knead until smooth and elastic. Cover and leave aside for 1 hour 15 minutes.
 
2. Slightly knead to remove air bubble. Divide into 3 portions (about 160g each). Leave to rest for 15 minutes.
 
3. Roll out into rectangle shape. Roll like Swiss roll and place inside the loaf pan. Repeat the same for the other 2 portions. Leave to prove for 45 minutes.
 

4. Bake in preheated oven at 150C for 30 minutes. Remove from pan and cool on wire rack.