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Bread dough can be kneaded by hand, using a cake mixer or a bread machine. The result is no different. Needless to say, machines will lighten your work but using hands may be therapeutic for some, so the choice is really yours to make..haha..  If you are using bread machine, it’s important to read and follow the instructions for adding and layering the ingredients.

BASIC SWEET BREAD DOUGH

(adapted from ‘Magic Bread’ by Alex Goh)

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– The method mentioned above is for hand-kneading which is similar to using a cake mixer.

Method using cake mixer :

1) Firstly, prepare the overnight dough. Add the boiling water from A into flour, mix until well blended to form dough (you can do this with the help of a wooden spoon and then by hand). Cover and set aside to cool. After that, leave it in the refrigerator for at least 12 hours.

This is the overnight dough

This is the overnight dough

2) In a cake mixer with a dough hook, mix B until well-blended at Speed 3. Add in C and process to form rough dough at Speed 5 for 3 mins.

blend all the dry ingredients together and then add in egg & water mixture and knead to form a rough dough

blend all the dry ingredients together and then add in egg & water mixture and knead to form a rough dough

3) Add in A (the overnight dough) and process for a further 5 mins at Speed 5 or until the overnight dough is well combined with the rough dough.

Add in the overnight dough and process until well-combined

Add in the overnight dough and process until well-combined

4) Add in D and knead to form an elastic dough (Speed 6 for 8 mins).

Add in softened butter and process until an elastic dough is formed

Add in softened butter and process until an elastic dough is formed

5) Cover the bowl with a cling wrap and leave to proof in a warm place for 40 mins until double in size.
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6) On a floured surface, knock out the risen dough and knead it into a big mould. Leave it to rest for 10 mins. After this, it is ready for use.
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