My biggest fear is not having nice bread to eat when we are in China, their staples are mantou ....
I have been trying to make bread ...... healthy bread is not easy to make.
Gotten the recipe from Florence blog
My bread did not raise as much as hers and it has a very strong yeasty taste ........ need to work on it
Its definitley very soft ... I use multigrain as topping instead of wheat flour
Ingredients: (206Lx108Wx100H)mm
Sponge Dough:
150g bread flour
100ml water
1 tsp instant yeast
Main Dough:
50g cake flour
70g wholewheat flour
25g brown sugar
50ml whole milk
30ml - 50ml water
pinch of salt
15g butter
Method:
1. Mix all ingredients for sponge dough together till it formed a dough. Prove for 2.5 hours.
2. Add in the rest of the ingredients from Main Dough except butter. Once the mixture is well-mixed add in the butter and knead till a soft dough is formed. I used the bread machine to do this part of the job.
3. Shape the dough into one round piece and rest it for 15 minutes.
4. Punch the air out of the dough and roll it into a flat rectangular shape. Roll it up swiss-roll style. Rest dough for 10 minutes.
5. Repeat step 4 but without resting put the dough into a greased loaf pan. Prove the dough for 45 minutes or till it is 80% full. Once fully proved gently brush the top of the bread with some water and sprinkle some wholewheat flour on it.
6. Bake at 200C for 30 - 35 minutes. Remove bread from loaf pan immediately to avoid bread becoming soggy.
Notes:
Dough is little sticky, use a little oil to help you in the shaping process