Watermelon Bread

I fall in love with this 17hrs pre-fermented dough method ever since I did my cream corn bread. The bread are extremely soft & fluffy. Give it a try if you haven't do so. I'm sure you will love it too =)

Watermelon Bread 

(Recipe adapted & modify slightly from Vivian Pang Kitchen)  

Ingredients:
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
25g sugar
100g Okara
175g bread flour
1/2 tsp instant yeast
20g Liv salted butter

2 Tbsp red yeast powder

dried logan, cut into cubes

1 tsp pandan paste 

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 & knead till form smooth & elastic. Divide into 3 portions. Add red yeast powder with logan in one portion & pandan paste in another. Keep one portion white. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Roll out the red yeast dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Roll out white dough. Brush some water on the white dough & then cover it over the red dough. Roll out the green dough.  Brush some water & then cover it over the white dough. Place into baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 40mins.