To make this bread, I did the usual – measured the correct amounts of flour (just simple plain flour – no bread flour required!), salt, sugar and instant yeast into a big mixing bowl.
Then I added water and mixed everything until it all came together.
I placed a damp towel over the bowl, and left it on my stove. The dough was ready in 2 hours.
Then with a fork, I pierced the dough.
And with another fork, I separated the dough into two portions.
I buttered a loaf tin – be quite generous with the butter. It makes the bread so aromatic.
I placed the dough in loaf pans, and used my fingers to press gently on the dough so it sort of spread a little. I rolled the dough in the pan so all sides were coated with butter. I let the dough rise for another 20-30 minutes (covered with damp towels). Finally, I baked the bread.
And when they were done, I transferred the loaves onto a cooling rack.
I used the bread to make ham and egg sandwiches for lunch.
You can spread butter, jam, what ever you want on the bread and have it for breakfast, or make sandwiches with them.
In fact, my mom remarked that it would be fantastic with chicken curry!
It is so freaking good. I am going to use this recipe a lot more.
- 4 cups (510 g) plain flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2-3 teaspoons caster sugar
- room temperature butter, about 2 tablespoons
- 2 cups water, at room temperature
- Place all dry ingredients (except water) in a large mixing bowl.
- Add water and mix until dough comes together.
- Cover with a damp towel and place the bowl in a warm place until dough doubles in size.
- Prick dough with a fork. Separate dough into 2 equal portions.
- Generously butter 2 loaf pans and gently spread dough with fingers. The dough does not have to touch all sides of the pan. You can also use round pans if you wish. Let dough rise for another 20-30 minutes.
- Pre-heat oven to 220C. (I use a conventional oven.) Bake bread for 15 minutes. Reduce temperature to 180C and bake another 15 to 20 minutes. Keep an eye on the bread in the final 5 minutes.
- Transfer onto cooling racks to cool.
- Bread can be kept wrapped for 2-3 days. Warm in microwave oven to soften before eating.
To celebrate, I am giving away one 14″ Danish dough whisk each to TWO lucky readers! To participate, click on the link below!
a Rafflecopter giveaway
Giveaway ends on Thursday, February 20, 2014 at 12:00 a.m. Singapore time. The winner will be selected by random.org and contacted by email. Prizes will be mailed to winners. If there is no response after 48 hours, another winner will be selected. Open to both Singapore and Overseas readers!