I've never gotten around to baking a loaf without a BM. This loaf is my first & I am so happy with it. The colour & texture of this loaf is just right. The only setback is the height not reaching its maximum. I'll adjust it the next round.
I have adapted the guidelines from Nasi Lemak Lover and adjusted the flour ratio myself because I have been craving for wholemeal bread lately. I'm definitely making the plain loaf with this recipe. Hope you like it! :D
*I used a 10"x11" Bread Loaf Tin
Ingredients
- 300g Wholemeal Flour
- 75g Cake / Superfine Flour
- 30g Caster Sugar
- 3/4 tsp Sugar (I used 2/4tsp Pink Sea Salt)
- 1tsp Instant Dried Yeast
- 240g Cold Milk
- 20g Butter
- Mix together all flour, sugar & yeast in the mixing bowl.
- Add salt & milk, then knead on low speed to form a dough.
- Once dough is formed, increase speed to medium low to achieve a smooth dough.
- Maintaining on medium low speed, add in butter & continue to knead for 20minutes.
- Remove bowl from mixer & cover with a wet cloth to proof dough until double in size, about 30minutes.
- At the last 5 minutes of proofing, preheat oven to 50°c or the lowest temperature you can find, for 5 minutes. Switch off after 5 minutes. This step is for final proofing. It's optional.
- Once 30minutes proofing is done, divide dough into 3 equal parts & roll them into balls. Cover with wet cloth & let rest for 10minutes.
- Roll out each dough into rectangular shape & roll back up to form a roll.
- Place all 3 rolls into the bread tin. Cover with wet cloth & proof for 60minutes. Allow to rise to 90% of bread tin's height. If you are following step 6, do the final proofing in the oven. (Remove from oven at the last 5 minutes of proofing to preheat oven to 190°c).
- Remove wet towel & cover bread tin with it's cover & bake in preheated oven at 190°c, fan forced mode, for 30minutes.
- Remove from oven & let cool before slicing.
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