I crave for homemade bread very often...if you are a regular reader, you will know that I love baking and especially bread and bun making. Homemade bread are different somehow, texture and taste. I can be that crazy , I even bought a Mandarin translated Japanese Bread Making book :) ...so desperate to have all the recipes from the Japanese bread book that I bought it even though I can't read mandarin :p I asked my sister-in-law to translate the recipes to English for me...LOL! I can see how frustrated she was when I flipped the pages I wanted her to translate for me ( she doesn't like cooking nor baking so you can imagine how bored just to read out to me ) ..hahaha I made full use of her and got her to translate the whole book for me. Aih.... no wonderful people can insinuate that I have ulterior motives when I date them out for dinner :p But if it is for the sake of baking, why not ! OINK OINK ! This bread is not from the book. Will be making them later when I am more settled to working life. Too many activities the past one month. Baking taken a back seat for the time being. I do squeeze in some free slot to bake this bread for our breakfast :p
I used a serrated knife to cut and
the slices were turned out nice :)
see the texture of homemade bread... compact yet soft
thumbs up !
thumbs up !
Bacon Bits and Nuts Loaf
210 gm high protein flour
210 gm plain flour
70 gm wholemeal flour
2 tsp instant yeast
1/2 tsp salt
2 tbsp of milk
2 tbsp of sugar
300 ml water
40 gm of butter
100 gm bacon chips - pan fry till lightly browned...chopped to bit size
60 gm almond nibs or chopped walnuts
Preheat oven 10 mins before baking @ 200C
Put all the dry ingredients and salt in a cake mixer, using the dough hook , mix till all the dry ingredient are properly combined, add milk, and water and continue machine knead till the dough clumps together, add butter till butter incorporates into the dough and the dough does not stick to the side of the mixing bowl. Take out and lightly knead on a floured board , add in the bacon bits and almonds nibs till well incorporated into the dough. Leave in a warm place to proof till double in size (40 mins ). Knock down the dough and divide into two portion. Take a portion and roll out into a rectangular piece. Start rolling from the side nearer to you and roll into log like rolling a swiss roll. Repeat the other portion. Place the two rolls in a greased loaf pan side by side and let it proof for another 30 - 40 mins till it has risen double. Bake at 200 deg C for 35-40 mins or test it by knocking the bread , if it gives a hollow sound, it is ready to take out of the oven. Turn out the bread and cool on rack. When complete cool , slice with a serrated knife for a clean cut.
I am submitting this ' International Yeasted Recipe ' Event
organized by Kristy of My Little Space