White Loaf Bread

Which brand of loaf bread is your favour choice? In Singapore, people are really fortunate as we have so many different choice of brand and flavour to go for. For me i prefer Breadtalk white loaf bread, the taste is not just plain and the bread texture is unique. However i made one loaf bread myself with a little help from my mum.

Kneading part need your patience and persistence to finish it. Is tiring to knead the dough. It was purpose to knead the dough until elastic and smooth, elastic is where u can stretch the dough until thin layer and it doesn't break easily. Halfway through i stopped kneading after the dough doesn't stick to my finger BUT it not suppose to stop because i just so tired. =p

Blame to my laziness, the bread turnout not soft and fluffy. The outer layer is hard. Next time must knead it longer, how i wish i have a bread machine. It can save my time and energy. Hehehe..


Recipe source from http://www.cookingbread.com/
*I cut the portion into half make one loaf.

Dough Ingredient:

• 1/2 cup water (warm)
• 1/2 cup milk
• 2 tbsp oil
• 3 cups of bread flour (384gm)
• 1/4 cup sugar (32gm)
• 1 egg
• 1/2 tbsp salt
• 2 tsp yeast

Egg Wash Ingredient:

• 1 Egg
• 3 tbsp milk

Method:

• In a large bowl combine the lukewarm water, milk and oil mix together.
• Add 1 cups of flour and mix with a wooden spoon till smooth.
• Add in the sugar and eggs. Combine to stir together till smooth.
• Add in the salt and mix together.
• Add in the yeast and stir.
• Then allow the mixture to sit uncovered for 15 minute.
• Continue to add flour a 1/2 cup at a time. Stir till it becomes to hard to mix.
• Place some flour onto the counter and your hand, knead the dough until smooth and elastic.
• Place dough into a lightly oiled bowl, turn the dough over to lightly coat all sides of the dough. (This will help the dough from drying out)
• Cover the bowl with a plastic wrap or kitchen towel and set aside in a warm place for about 1 hour.
• After the dough has risen, pour out onto a lightly floured surface.
• Punch the dough to release out the gas from the dough.
• Shape dough into rectangles length
• Roll the dough into a log shape, pinch the seam closed with your fingers.
• Place the dough into the greased loaf pans.
• Cover with a kitchen towel and allow to rise till double in bulk about 1 hour.
• After the dough has proofed, make the egg wash and brush the tops of the loafs. Wait for 5 minutes then brush again.
• Preheat the oven at 180 degree and bake for 30 minute.
• Remove from pans and cool on a wire rack.