1. Switch on the oven and set the temperature at 210°C (about 400°F)
2. Measure all ingredients. For ingredients in Group A, you can put them straight into the mixing bowl so you have less bowls to wash after that.
3. Melt the butter and let it cool.
4. Mix all ingredient in Group B, stir to mix the yeast well, set aside.
5. Grease a rectangle baking tin.
Four simple steps:
1. Mix all ingredients in Group A for for 10 minutes at medium speed (KitchenAid scale 3)
2. Add butter, mix for 2 to 3 minutes. You may need to increase the speed to blend the butter and the dough. Then add the yeast mixture and mix for 5 minutes. You will notice that the dough becomes watery and the dough is very sticky. When you lift up the dough hook, it can't even pick up the dough. This is the time to add the flour in Ingredient Group C but one table spoon at a time. After adding 1 table, observe whether the dough hook can pick up the dough at the bottom of the mixing bowl while it is still mixing. If not, add 1 more tablespoon of flour. You would probably use up around 50g of the flour in Ingredient Group C. When the dough hook can pick up all the dough in the bowl while mixing, lift up the dough hook, the entire dough should be on the hook and nothing in the bowl.
3. As the dough it very sticky, put some flour on your hand and move the dough straight into the greesed baking tin. Use your fist to level the dough, cover the dough with a wet towel and let it rise to about 5 times its original size. This would take about 30 mins.
4. Put the baking tin in the oven and bake at 210°C (400°F) for 20 minutes or until the top is brown. If the top is browned earlier than 20 minutes, put a sheet of aluminium foil to cover the top. When it is done, the sides of th bread should be 1-2mm away from the wall of the tin. Remove the tin and shake to move the bread out onto a wire rack ad let it cool down.
The method of baking is called "open-top". This method produces a browned doom top. But if you cover the tin right from the beginning, the top will not get browned and you will get a rectangle bread, similar to the one you buy grocery store. The latter method is called "Sandwich" method. For "sandwich method, bake at 220°C, 10°C higher than the "open top" method.
I derived this method from my experience of making breads using other conventional methods. This method shortens the production time by 60% and one proofing is all that is required, no second proofing, no punch down, divide and moulding. The preparation is practically done at the end of the mixing.
1. Check that the yeast is active. The yeast mixture shoud have plenty of foams. If not, discard it and but a new packet.
2. When putting the dough into the baking tin, ensure that no air is trapped inside the dough. You can use a stick to poke the dough while using your fist to level it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 6 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.6mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 11.5mg||0 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.6g|
|Protein 0.6g||1 %|
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Calories per serving: 31
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