Wholemeal Pumpkin bread/ 17hrs Pre-fermented Sponge Dough

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I saw this great recipe with added sweet potatoes. In order to support this month LTU cooking event I used pumpkin instead. This recipe gives very sticky dough and is advisable to knead with stand mixer. Next time will reduce the amount of water. Luckily I manage to shape my loaf nicely but not the cheese buns :P I roughly divide the dough into 6 portions and shape into log as neat as I can. By the way after sprinkle with cheddar cheese on top the uneven dough not so noticeable :D

Cream Corn Sausage Loaf Bread/ 17hrs Pre-fermented Sponge Dough

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Have you try baking bread with 17hrs pre-fermented dough method? If not I suggest you to try at least once! Because you are going to love it! The bread texture is soft, fluffy and can last for longer time. Do check out in my previous posts Cream Cheese Buns and Wholemeal Bread.

Don’t be scared by the 17hours as the yeast is the one doing the job for you :D Just prepare the sponge dough (less than 5 minutes effort!) and store in fridge after an hour rise at room temperature. Proceed with the bread making method as usual. Sounds easy right?

Since I’m going to bake with corn I used cream corn as the liquid portion. I baked into a plain loaf and a sausage cheese loaf. You can choose to bake in any form you like.

Ingredients:
~17 hours pre-fermented sponge dough(yield about 300g)
¼ teaspoon instant yeast
150g water
150g bread flour

Add yeast, water and flour in sequence into a container (same container for storage as well). Mix with spatula till well combine. Cover and leave at room temperature for an hour. Keep inside refrigerator at least 16 hours before used.

~Main dough (yield about 890g dough which enough for two 450g sandwich loaf tins)
50g sugar
½ teaspoon salt
½ egg (lightly beaten. Keep the other 1/2 for egg wash)
150ml cream corn (canned)
350g bread flour
1 teaspoon instant yeast

30g butter

~ Filling

40g shredded cheddar cheese

2 sausages (diced)

1 onion (diced)

*Mix together and set aside

Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter and knead till form smooth and elastic. Cover and leave to rest for 1 hour 15 minutes.

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

a) 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).

 b) Sausage loaf (refer here for steps)

-Divide the other portion into 4 (about 110g 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 will give 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.

3. 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.

4. 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.

I'm sharing this bread recipe at :

~ Yeastspotting

~ Little Thumbs up organised by Zoe ,Bake for Happy Kids and Mui Mui, My Little Favourite DIY and hosted by Esther, Copycake Kitchen. 

Variety of Bread (Spinach,Chocolate and Goji)/ Straight Dough Method

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With Alex Goh straight dough bread recipe I modify by vary the liquid used to bake different flavour of bread. Here are some flavours I have try. The quantity and type of flour used are same. The different are on the amount of liquid, instant yeast and type of liquid used. I’m glad still turn out great (at least stay soft the 2^nd day).

Spinach Sausage Loaf Bread

Spinach Sausage Loaf Bread

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

(yield 2 loafs)

Spinach Sausage Loaf Bread

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1½ teaspoons instant yeast

(B)

1 egg

90g spinach puree

150ml water

(C)

30g butter (replace with vegetable oil)

(D) Sausage cheese filling

2 sausages (diced)

1 onion (finely diced)

25g shredded cheddar cheese

*mix together and set aside

1-2 tablespoons vegetable oil for brushing

1 egg 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) 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).

 b) Sausage loaf (refer here for steps)

-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 will give 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.

Whole Meal Chocolate Chips Loaf Bread

Whole Meal Chocolate Chips Loaf Bread

(yield 2 loafs)

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g whole meal

10g cocoa powder

50g sugar

1 teaspoon salt

2 teaspoons instant yeast

(B)

220ml water

1 egg

(C)

30g butter (replace with vegetable oil)

(D)

Handful of chocolate chips for filling

1-2 tablespoons vegetable oil for brushing 

Methods refer to above.

Wolfberry or Goji (枸杞) Buns

The colour more on orangey

Desiccated coconut as filling

Wolfberry or Goji (枸杞) Buns

Ingredients:

(A)

320g bread flour

80g all-purpose flour

20g sugar

1 teaspoon salt

1½ teaspoons instant yeast

(B)

15g wolfberry or goji (枸杞) 

200ml water

*Leave dried goji inside water for about 5 minutes to soften. Blend together till fine.

1 egg

(C)

30g butter (replace with vegetable oil)

(D)

Desiccated coconut for filling

1 egg for egg wash

Methods refer to above. But this one is making into buns instead of loaf bread.

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

"QQ" Glutinous Flour Loaf Bread/ Straight Dough Method

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I read this recipe from Bake for Happy Kids. Due to certain reason she used cornflour instead of glutinous flour. However the bread still turns out great.
 
I'm curious about the texture by adding glutinous rice flour inside bread dough. The only way is to bake and try ! The bread texture is soft and fluffy. It has its unique texture compare with bread with all bread flour. Just like the name of the bread 'QQ'. If you want to make some bread with straight dough method this recipe is good to go.

 

Ever since I have an electric mixer I thought just add in all the ingredients and knead till form the stretchable dough (for bread). I used to knead my dough at high speed. Because I thought the higher speed I used the faster the dough reach stretchable stage. Until I read this tips from Carol, How to knead with stand mixer. I’m lucky because I didn’t burnt my stand mixer before I know the right way of using it :D So here I like to share this link with all my readers. Do know your stand mixer and use it wisely to get stretchable bread dough.

Adapted from Bake for Happy Kids

This recipe make one 20 cm x 10 cm x 10 cm square toast bread.
Ingredients:

(A)

250g Bread flour
50g glutinous flour
½ tsp instant yeast
1 egg
20g sugar
¼ tsp salt
150ml milk

(B)

30g butter

Methods:
1. Place all ingredients (A) into mixing bowl (reserving 30ml of liquid). Start kneading with stand mixer at low speed. Add the reserving liquid slowly till form dough.
 
2. Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3. Shape the dough into a round shape and place it into a lightly oiled bowl. Cover and rest for 60 min or until double in size.
 
4. De-gas dough and transfer on a lightly floured surface. Shape into round and leave to rest for 10 minutes.

5. Roll out the dough into rectangle shape. Roll up like swiss roll. Divide into 3 equal portions (about 8-9 cm long-slightly shorter than the width of baking pan). Place into lightly oiled baking tin. Flatten the dough slightly to ensure rising to same height of all dough.
 
6. Leave to prove for 50-60 min or until the baking tin is 80% full. Cover and bake in preheated oven 160C for 40 minutes.

* Do adjust according to your oven temperature.
 
7. Remove the bread immediately from baking tin and leave to cool completely on a wire rack.

Spinach Loaf Bread/ Water Roux Method (Custard paste)

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Another green bakes from my kitchen, spinach loaf bread. Lately my hubby used to buy spinach. Its' price is about the same as other vegetables eg bok choy (小白菜) and choy sum(菜心) . Not because spinach is cheaper nowadays. Other ordinary vegetables price increase! Sometimes our local vegetables price about the same as imported! I'm not sure is it due to bad weather or inflation.

I will try to add vegetables inside my bakes. I try to get my kids eat vegetables. My older son has no problem of having green. But the younger one always fussy when some vegetables on his plate. For him green = not nice! I try to educate him vegetables are not horrible that he thought. I will ask him how is his sandwich taste every time I adding green. Then I will tell him type of vegetables added. Hope I able to get him accept green in his meals.

Adapted and slightly modified from孟老师的‏ 100 types bread cookbook

Ingredients:
(A) Custard paste
1 yolk
10g sugar
15g bread flour
65ml milk

(B) Main Dough

250g bread flour
30g sugar
½ tsp salt
1 tsp yeast
100ml water
* Blend from 50g cooked spinach with 50ml water

25g margarine/ butter

Methods:

* I’m using L21cm x W10cm x H11cm sandwich loaf pan

~ Custard paste

1. Put the yolk, sugar and bread flour in a bowl. Slowly add in the milk and stir to combine.

2. Cook the mixture on stove at low flame. Do whisk constantly while heating up. The paste is done once become thick.

3. Remove from heat. Cover with cling wrap. Leave to cool. Store inside fridge at least 1 hour before used.

~ Bread

1. Add the custard paste with all the ingredients (B) except margarine into kneading bowl. Knead till form dough. Add in the margarine and continue knead to form smooth and elastic dough. Cover and leave to rest for 1 hour 15 minutes.

2. Transfer the dough onto working surface. Slightly knead to remove excess air bubbles. Divide the dough into 3 portions. Shape into balls and leave to rest for 10 minutes.

3. Roll out the dough into rectangle. Roll like swiss roll and place inside the loaf pan. Repeat the same for the other 2 portions. Leave to rest for 45 minutes.

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

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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.

Milky Loaf Bread/ Straight Dough Method

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Another easy way to get soft fluffy bread with whipping cream. Although it is straight dough method it still remain soft the next day. Do try and you will love it! 

Adapted from孟老师的‏ 100 types bread cookbook

Ingredient: 
(A)
150g bread flour
50g low protein flour
15g sugar
1/8 tsp salt
1/2 tsp yeast
25g whole egg
40ml whipping cream
70ml water

(B)

15g butter

Methods:

1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add butter and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.

2. Transfer to working surface. Slightly knead to remove excess bubbles. Shape into round and leave to rest for 10 minutes.

3. Roll out into rectangle shape. Roll like swiss roll into log. Place into greased loaf pan. Leave to prove for 45 minutes.

4. Bake at 150C for 30 minutes. Remove from mould and cool on wire rack.