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.
Ingredients:
250g bread flour
250g bread flour
15g sugar
1 tsp salt
1 tsp salt
50g egg whites
4g dry yeast ('Angel brand')
140g non dairy whipping cream
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.
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.
5. Bake in a preheated oven @ 170°C for 45mins.
Wow, that looks good. I must try this one this weekend. Thanks for sharing the recipe.
ReplyDeleteWow. 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
ReplyDeleteMabel
Hi Beate,
ReplyDeleteThis is really good & soft. Happy baking =)
Hi Mabel,
ReplyDeleteThanks for dropping by my blog. haha, I use my reliable mixer to make my bread so my arms are not tired ;)
Hi there
ReplyDeleteMay 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?
Hi Karen,
ReplyDeleteFor 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.
Thanks a lot! I will have to try this recipe then!
ReplyDeleteI realised I have over-proofed some of my bread. All forgetting our climate is good enough to proof. Thanks!
welcome :)
ReplyDelete