Monday, April 7, 2008

My breakfast Toast







The original blogger commented that the bread will stay moist up to 4 days at room temperature. Wow! 4 days and still moist! Must try out! So decided to make this toast yesterday. A bit puzzle: the cover was greased and the bread still stick to it! :(

Another reason to try this is because it uses less butter and eggless!

Original recipe from here. You may adjust your quantity as you wish. The following is the quantity I used for my pullman's tin:


Ingredients A:
Bread flour 300g
Salt 4.5g
Milk powder 15g
Castor sugar 54g

Ingredients B:
Water 180g (you may use fresh milk, or even unsweetened soya milk, if you like)
Instant yeast 4.5g
Ingredient C:
unsalted butter 24g


Method: (I use my own method)

1. Combine ingredients A &B into a mixer to form a dough. Add ingredient C till smooth and elastic.

2. Remove dough. Shape into round and leave it in a big bowl cover with a piece of damp cloth/clingwrap. Leave to proof in a warm place for 60 to 90 minutes till double in size. (Temperature: 28 deg C ,humidity: 75%)

3. Once double in size, punch out the air. Divide into 3 portions. Shape into balls. Rest the dough for 15 minutes before shaping.

4. Flatten each piece and roll up tightly into a swiss roll style. Place the rolls into a greased tin. Cover with clingwrap/damp cloth and let it proof for 50 minutes in a warm place till it reach 90% of the tin (temperature: 38 deg C, humidity: 85%) {Mine took 1 hour 20 minutes}

5. Bake in a preheated oven at 180 deg C for 40 minutes.

6. Remove the bread from the tin. Cool well on a wire rack before slicing.


Guess what, this bread is still moist and quite soft at this hour (11:15 pm)! :D

1 comment:

  1. I just bookmarked this! Thanks for sharing the recipe :)

    ReplyDelete