Thursday, May 10, 2012

White Loaf bread

I simply heart this bread. It is extremely soft & fluffy! The dough itself is very white (since there are no egg yolk & butter used) & easy to knead. 

250g bread flour

15g sugar
1 tsp salt
50g egg whites
4g dry yeast ('Angel brand')
140g non dairy whipping cream
20g shortening

1. Using the mixer hook, mix all ingredients (except shortening) together. Beat until a dough is formed.
2. Add in shortening & beat again until the dough is smooth. Proof for 1hr.
3. Punch out air from the dough.   
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1hr.
5. Bake in a preheated oven @ 170°C for 45mins.


Beate Jahnke said...

Wow, that looks good. I must try this one this weekend. Thanks for sharing the recipe.

mabel @ mdcooksfor2 said...

Wow. I just stumbled onto your blog and I love it. Your stuff is very creative! I can imagine making so much bread and then your arms getting tired :P


Cathyng said...

Hi Beate,
This is really good & soft. Happy baking =)

Cathyng said...

Hi Mabel,
Thanks for dropping by my blog. haha, I use my reliable mixer to make my bread so my arms are not tired ;)

blue0116 said...

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Karen said...

Hi there

May I know what how you proof your bread? Leave it in room temperature? Since we're both in Singapore, I would like to know a way to proof bread well. Also, you're not a fan of the Tangzhong method?

cathysjoy said...

Hi Karen,
For my 1st proofing, I juz left the dough in my mixer. For my 2nd proofing, I left inside my oven (without switching on). I like both direct & Tangzhong method. My bread still remain soft 2-3days.

Karen said...

Thanks a lot! I will have to try this recipe then!

I realised I have over-proofed some of my bread. All forgetting our climate is good enough to proof. Thanks!

cathysjoy said...

welcome :)

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