Lemon Curd Loaf
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
2 Tbsp sugar
120g lemon curd
175g bread flour
1/2 tsp instant yeast
10g Liv salted butter
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. Proof for 1hr.
2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.
175g bread flour
1/2 tsp instant yeast
10g Liv salted butter
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. Proof for 1hr.
2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.
3. Prove for 1hr. Bake in preheated oven at 160C for 45mins.
This is really a very nice & soft loaf. I simply love the lemon taste in the bread. I gave half of the loaf to my parents & they give thumbs up as well.
No comments:
Post a Comment