Sausage Loaf Bread/ Straight Dough Method

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I owned the cookbook 'The World of Bread' by Alex Goh, local pastry chef. I have tried several recipes and all works well. Among the recipes this straight dough method has been my favourite. I have been using it for quite sometimes. Now I still love it! Of course it yields soft and fluffy bread. I used this as my master straight dough recipe whenever I want to add flavour. Instead of having plain, I replace liquid with spinach purée, wolfberry or goji (枸杞) purée etc, which I going to share in other post. 

Adapted and slightly modified from The World of Bread, Alex Goh

Using stand mixer and this recipe yield about 720g dough. Baked into one sandwich loaf and sausage loaf.

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1 teaspoon instant yeast

(B)

1 egg

220ml water

(C)

30g butter (replace with vegetable oil)

(D) Sausage cheese filling

2 sausages (diced)

45g shredded cheddar cheese

*mix together and set aside

1-2 tablespoons vegetable oil for brushing

1 egg (lightly beaten) for egg wash

Methods:

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.

2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.

3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.

a) Sandwich Loaf bread

-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin (I’m using L21 cm x W10 cm x H11 cm sandwich tin).

For sausage loaf

b) Sausage loaf (in L23 cm x W13 cm x H8 cm cake mould)

-Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.

-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It gives you 2 sets of stacking dough.

-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.

-With a scraper, cut each roll into 6 equal triangles as shown. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down.

4. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.

* Do adjust according to your oven temperature.

5. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust.

Like sweet loaf? Just replace the filling with chocolate chips! 

I'm sharing this post at Yeastspotting