Learn how to make ''Bread Dough'': Recipe and Technique
After more than a year, Josephine's working very hard on this method, and repeat an experiment until the first success. This homemade bread will keep fresh for 2 days. You can re-bake it, and you're wondering how to reheat it to preserve taste and super soft texture just like freshly baked. Cold rise the dough for super soft and fluffy texture of the bread with the moist and chewy mouth feel.
After more than a year, Josephine's working very hard on this method, and repeat an experiment until the first success. This homemade bread will keep fresh for 2 days. You can re-bake it, and you're wondering how to reheat it to preserve taste and super soft texture just like freshly baked. Cold rise the dough for super soft and fluffy texture of the bread with the moist and chewy mouth feel.
Makes 16 Slider Buns
Ingredients:
(A)
1 cup whole milk (warm) 40°C
1 tsp allinson easy bake yeast
1 tsp sugar
(B)
2 cups bread flour
2 tbsp sugar
(C)
35~ 50g lurpak salted butter (soften)
This will totally depend on how much butter you like
Method:
Day 1:
(A)
Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid until bubbles arise.
(B)
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter, then add the (A) yeast mixture to the flour and mix well until combined. kneed till it forms a rough ball and a medium level of gluten has developed.
(C)
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.
Day 2:
(A)
Take the dough from the fridge, Cover the dough with a wet and hot tea towel. It will help to balance the rising temperatures. Rest for an hour.
(B)
Use your finger test for dough, it will helps you to know exactly when bread has risen enough.
(C)
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well and beat the dough by hand until it is smooth, soft and elastic. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.
(D)
Roll & Cut the shape as you desired. Covered with a wet hot towel. Allow to rise again (ideally in a warm place) until they double or triple in size.
(E)
Preheat the oven to 150°C, Bake for 25 minutes.
Preheat the oven to 150°C, Bake for 25 minutes.
Baking time depends on the size and shape of the bread being baked. This bread is traditionally served warmed from the oven.
Helpful Tips:
1)This version ''Slider Buns / Dinner Rolls'' is without ''brushing'' the crust.
If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine, like stand mixer,
food processor or bread machine instead.
1)This version ''Slider Buns / Dinner Rolls'' is without ''brushing'' the crust.
If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine, like stand mixer,
food processor or bread machine instead.
3) Brushing the crust with melted butter, milk, whisked egg, or sugar water on the bread surface as you desired.
Crispy Crust: Brush before baking.
Soft Crust:
Brush after middle baking or after baking as you desired. It will reduce the amount of "crisping up".
