Yeah, it's a loaf, not a doggie bun. I didn't bake this in a loaf tin because I was so free that day when my hubby and my boy busy setting up the new drum set. |
This was my first time made bread with sponge dough method. The texture is extremely soft and moist even on the 3rd day still very soft. I am not sure if this the 'standard texture' of the sponge dough method bread. I will try this method again with another recipe. The result....to be updated. :)
Ingredients: Make 1 loaf
Sponge Dough:
115g Bread Flour
10g Plain Flour
1 tsp Instant Yeast
90ml Water
Bread Dough:
115g Bread Flour
10g Plain Flour
1 tbsp Milk Powder
1 tbsp Sugar (can be increased)
1/2 tsp Salt
130g Mashed Sweet Potato (about 250g sweet potato before steam)
25ml Water (or less, add in gradually)
20g Butter
Method:
1. Mix all ingredients to form a soft dough. Cover with cling wrap and leave for proof about 1 1/2 hour.
2. Add all the bread dough ingredients (except butter) to the sponge dough and knead until it form a dough. Add in butter and knead until it passes the membrane test.
3. Cover with cling wrap and let it proof for 15 minutes.
4. Shape and transfer to a baking tin. Let it proof until doubled in size, about 1 hour.
5. Bake in a preheated oven 180'C for 20-25 minutes.
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