Wednesday, March 10, 2010

Swiss Brown

This is our favourite bread for now.

It's chewy, doughy & I just love the aroma, so floury.

As home-made bread don't keep well in our extremely hot & humid climate, I usually baked 2 loaves & freeze the other for next meal. The only complain I have is that the crust goes soft after it has cooled. So sometimes I pop it into the oven of 120C to heat up for 5 - 7 mins before serving.

Recipe :
Yields 2 loaves

500g Bread flour
8g Instant dry yeast
15g Sugar
10g Salt
310g Cold water
15g Shortening

With an electric mixer & dough hook at low speed, blend the ingredients together for 1 min. Increase speed to medium & mix for another 12 - 15 mins until dough if fully developed.

Transfer the dough onto a flour-dusted work surface & round up the dough with both hands. Place the dough into a large bowl & let it rise in a warm place for 1 hour until the dough doubles in size.

Punch the dough down & divide it into 2 pcs, each about 425g. Round up the dough & roll it into a baton shape. Place dough on a baking tray that's been lined with baking paper.

Prove the dough in a warm place for 1 hour.

Preheat the oven to 230C. After dough has risen, bake with a tray of water to generate steam for 10 mins. Remove the water & continue to bake for 10 mins or until the bread is golden brown.

* I replaced the shortening with butter. This is a very sticky bread dough. It helps to oil your hands when handling the dough.

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