Today is a great day. It’s Hari Raya Puasa (a public holiday with an off-in-lieu on Monday) and I finally got to swim (away my fats) this morning.
I don’t have any Malay or Muslim recipes to feature this time round, but here’s a really great recipe of soft white bread with corn for a much looked-forward to breakfast tomorrow. It’s not too difficult too, and supposedly a much better way to make the dough too with the pre-fermented sponge made separately to make the bread softer (I think). Plus, the boy loves corns, so that’s a double bonus.
Plus, I used the batik table thrower in this picture lol
Wishing myself and all my readers a happy holiday and a great weekend ahead!
Ingredients (Sponge):
- Bread flour (strong white flour): 350g
- Instant dry yeast: 4g
- Water: 210g
Method (Sponge):
- To create the sponge, mix bread flour with instant dry yeast and water using a dough hook on low speed for 3min till dry, firm and cool.
- Ferment 4hrs in airtight container at 27 degrees Celsius.
Ingredients (Dough):
- Bread flour (strong white flour): 150g
- Milk powder: 15g
- Bread improver: 8g
- Instant dry yeast: 8g
- Sugar: 60g
- Salt: 10g
- Water: 75g
- Unsalted butter: 60g, diced (room temperature)
- Sweet corn (pat dry): 250g
Method (Dough):
- Using a dough hook on low speed, combine bread flour, milk powder, bread improver, instant dry yeast, sugar, salt and water.
- Cut sponge into 3 – 4 pieces. Add into dough and mix on medium speed over 1min.
- Add butter and mix 5min on high speed.
- Fold in sweet corn and mix 1min on low speed.
- Round up dough and rest 10min.
- Divide into 300g dough pieces and round up. Rest another 10min.
- Roll out and mould into cylindrical shape to fit into baking tin placed with greased paper. Prove 1hr till doubled.
- Bake 25min at 200 degrees Celsius till golden brown.
Serving:
2 medium-sized loaves