After seeing all the excitement and the wonderful reviews among my blogger friends who have baked this popular bread recipe that originally comes from Master Wu Pao-Chun, his Champion Toast Bread, now i'm finally trying it. I cant agree more that this is indeed a very good white bread recipe, the soft type of bread that many of us will like. I do not know how long will it keep soft , on the second day it is still as good and on the third day i have to keep in the fridge as i have to be away from home. The best thing about baking this bread is of course you dont need any bread starters that needs extra time to make it and yet it yields a very tender loaf of bread, that's brilliant.
|The crust turned out to be lighter than usual which i realised i hv baked in the lowest rack of the oven.|
Guess that's the reason why.
I cant remember where exactly did i first come across this bread recipe but here i am referring to ccm's blog for the original recipe , you can proportion it out if you want to bake a bigger or smaller loaf or rolls. If you like this kind of white bread, this would be ideal for a everyday bread. Thanks to everyone who have shared this recipe.
Here is the original full recipe taken from ccm2poco.blogspot.com
hi protein flour 1000gm
instant yeast 10gm
my scaled down recipe baked in a pullman tin 20cmx 10cm x10 cm
hi protein flour 330gm
sugar 2 tbsps
salt 2 tsps
Using a fork, mix flour, sugar, salt and instant yeast in the bowl of an electric mixer. Attach dough hook and gradually add in milk and water. Beat till it becomes a rough dough. Add in the butter and continue to beat for about 15mins till the dough is smooth. ( mine on speed 2 KA mixer )
Remove the dough and shape into ball . Let it proof in a large bowl, covered with kitchen towel or cling wrap and let proof till its double its size. Once it has doubled its size, remove the dough from the bowl onto a lightly floured surface and lightly knead the dough. Shape into a ball and let it rest for 10 mins.
Using a roller pin, flatten the dough and roll out to a rectangle with its shorter length almost matching the length of the pullman tin but shorter ( as it needs space to expand further ). Roll it up and let it proof in the pullman tin till it fills up almost 90% of the tin, about 50 mins. Bake in a preheated oven at 170C for about 25-30mins. ( I baked mine at 190c for 30mins )
I am linking this post to Best Recipe for Everyone November 2014 Event Theme : Fresh form Oven - My Bread Story hosted by Fion of XuanHom's Mom Kitchen Diary