Ingredients:
- a : o t t ngzhong(w ter roux st rter )
- 210g high grade/protein flour (bread flour )
- cup
- d: (optional)
Directions:
- Mix all A ingredients in a small pot, stir well at low heat on stove until creamy.
- Remove from heat and let it cool at room temperature (1 hour) before use or
- Wrap mixture with plastic wrap and leave in refrigerator overnight.
- DOUGH MAKING METHOD: (HAND KNEADING METHOD)
- Pour bread flour into mixing bowl; add in the rest of ingredients B. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast.
- Add in ingredient A and use spatula to mix the dough until the dough is too sticky to move then start using hands to knead the dough in the mixing bowl.
- Initially, you will experience very gluey dough, just continue to mangle the dough, after 10 minutes it will gradually firm up.
- Once the dough firms up, you can start to knead the dough on a clean, smooth surface at your comfortable height. I did not flour the surface, the more I kneaded the dough the less sticky the dough became.
- It took me at least another 10-15 minutes to knead to transform the initial glob of gooey dough into smooth dough which was ready for the final ingredient C.
- Check to evaluate on the gluten development of the dough before adding in butter. The dough should be stretchy.
- Place the dough back into mixing bowl and pour in melted butter, knead to combine.
- Be prepared to deal with oily dough for another 5 minutes before the butter is totally blended in.
- Once the dough is not so oily, move back to kneading surface and continue to knead until forming smooth and elastic dough. (It took me about 10-15 minutes)
- Test by pulling the dough, it should be stretchable to form a thin sheet and does not easily breaks off. The dough is then ready for its first rise.
- Once the dough becomes double in size (Finger test – Poke finger into center of the dough and depression does not rise up, dough fully proof) punch it a few times to deflate it (using hand knuckles). Cover and leave dough to rest for 15 minutes.
- Roll dough into 20cm square shape; turn over and sprinkle with chopped raisins and press flat by hand. Cut into 3 equal length, place into a greased dish or toast bread boxes covered with plastic wrap and continue to proof for 2nd time. (I skipped the step 12 of sprinkle raisins as my boy dislikes nuts and raisins)
- Preheat oven to 190 degrees. Brush egg wash, sprinkle with oatmeal and bake for 30-35 minutes.
- Instead of using egg wash, I spray the bread dough with water before I place the loaf pan into the center of the oven.
- To avoid over burnt crust, after 15-20 minutes of baking, I cover the loaf tin with lid, you can also lightly cover the bread and continue to bake until the required time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.74 Kcal (2645 kJ) | ||
| Calories from fat | 200.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.25g | 34% | |
|---|---|---|---|
| Cholesterol | 43mg | 14% | |
| Sodium | 728.6mg | 30% | |
| Potassium | 834.22mg | 18% | |
| Total Carbs | 101.64g | 34% | |
| Sugars | 28.79g | 115% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.5mg | 31% | |
| Calcium | 210.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 205.1 Kcal (859 kJ) | ||
| Calories from fat | 65.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 34% | |
|---|---|---|---|
| Cholesterol | 13.96mg | 14% | |
| Sodium | 236.55mg | 30% | |
| Potassium | 270.84mg | 18% | |
| Total Carbs | 33g | 34% | |
| Sugars | 9.35g | 115% | |
| Dietary Fiber | 2.68g | 33% | |
| Protein | 3.77g | 23% | |
| Vitamin C | 0.8mg | 4% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.8mg | 31% | |
| Calcium | 68.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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