Sunday, April 21, 2013

Chocolate Raisin loaf Bread

It has been Sunday evening and I still couldn't decide which kind bread I would like to make for kid's breakfast. It was such tiring day and i just want to make a quick bread without shape too much. I have interested with some bread that Vivian Pang posted in her blog, I would go with the easiest one

Recipe from Vivian Pang
Adapted and slightly modified from The World of Bread, Alex Goh

Using stand mixer and this recipe yield about 720 g dough. Baked into one sandwich loaf and sausage loaf.


320g bread flour
80g all-purpose flour
20g sugar
1 teaspoon salt
1 teaspoon instant yeast

1 egg
220ml water

 30g butter (replace with vegetable oil)

(D) Sausage cheese filling
2 sausages (diced)
45g shredded cheddar cheese
*mix together and set aside

1-2 tablespoons vegetable oil for brushing

1 egg (lightly beaten) for egg wash

1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.

2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.

3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.

a) Sandwich Loaf bread
-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin

b) Sausage loaf (in L23 cm x W13 cm x H8 cm cake mould)-----I used this
-Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.

-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It gives you 2 sets of stacking dough. --- I didnt use this

-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.

With a scraper, cut each roll into 6 equal triangles. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down

4. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.

* Do adjust according to your oven temperature.

5. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust.

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