cottony loaf and {Giveaway} A pair of tickets to Cooking & Baking class by The Domestic Goddess Wannabe!

July 27, 2016 - Bread - Tagged: , , , , , , , - 24 comments

Hello!

It’s been a while – I took a break to update my cooking and baking skills but I’m back!

I have been obsessing a bit about bread recently, and I tried quite a few new recipes.

Today I am going to share this fabulous and very easy recipe for a loaf of super soft and fragrant bread!

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I have made quite a few loaves of this bread and each time, the bread hadn’t lasted for longer than 20 minutes after I took it out of the oven. My mom, the LAM, our 2 kids and I behaved like we hadn’t had food for days.

It was literally, now you see bread… and now you don’t! 😀

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I always believe that good things should be shared, so here’s how to make this yummy bread!

If you have a bread maker, you can use it to knead the bread. If not, you can always knead the dough by hand until it has reached windowpane stage.

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Divide the dough into two equal parts.

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Shape them into balls and place them on a tray that has been lightly greased. Spray the dough with a little water and cover with a piece of damp cloth and rest the dough for 15 minutes.

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Roll each ball into a rough rectangle.

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Roll into a log.

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Return the dough into the tray. Cover with the damp cloth and rest for another 15 minutes.

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Use a rolling pin to roll the dough out again. 

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Roll into a log and pinch the seams to seal.

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Place the dough into a 20x10x10cm baking pan which has been lightly greased.

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Spray with a little water then let the dough proof for about 50 minutes or until they have almost reached the rim of the baking pan. I usually place the dough in the oven at 35°C to proof.

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Brush the dough with milk.

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Bake at 170°C for 50 minutes. If the top of the bread gets too brown, place a piece of aluminium foil over it and continue baking.

Once the bread is done, turn it out onto a wire rack immediately and cool completely.

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Slice and enjoy!

My dear readers,

Thank you for all your inquiries and encouragement! It is happening! I have officially started Cooking & Baking Classes! To commemorate this special milestone, I am giving away a pair of tickets to one reader for this event!

Date: 13 August 2016

Time: 11.00am – 1.00pm

Venue: Bosch Experience Centre

PicMonkey Collage

CLASS DESCRIPTION

What you will learn:

One-Pot Pasta with Spiced Chicken and Oregano Breadcrumbs
Strawberry Parfait (Sponge-caked based)

What you will prepare:

One serving of pasta
6 Strawberry parfaits

What the fee includes:

Ingredients for the class
Use of kitchen equipment
Containers for bringing food and dessert home
Recipe printout

Limited to maximum 12 participants on a first-come-first-served basis.

To purchase tickets. please click here.

a Rafflecopter giveaway

Cottony Loaf
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Ingredients
  1. 270g Prima Bread flour
  2. 30g Prima Top flour/ Prima Cake flour
  3. 1/2 teaspoon instant yeast
  4. 1 egg
  5. 30g caster sugar
  6. 1/8 teaspoon salt
  7. 160ml heavy cream
Instructions
  1. Use either a bread maker or knead the dough by hand until it has reached windowpane stage.
  2. Divide the dough into two equal parts.
  3. Shape them into balls and place them on a tray that has been lightly greased. Spray the dough with a little water and cover with a piece of damp cloth and rest the dough for 15 minutes.
  4. Roll each ball into a rough rectangle. Roll into a log.
  5. Return the dough into the tray. Cover with the damp cloth and rest for another 15 minutes.
  6. Use a rolling pin to roll the dough out again. Roll into a log and pinch the seams to seal.
  7. Place the dough into a 20x10x10cm baking pan which has been lightly greased.
  8. Spray with a little water then let the dough proof for about 50 minutes or until they have almost reached the rim of the baking pan. I usually place the dough in the oven at 35°C to proof.
  9. Brush the top of the dough with milk.
  10. Bake at 170°C for 50 minutes. If the top of the bread gets too brown, place a piece of aluminium foil over it and continue baking.
  11. Once the bread is done, turn it out onto a wire rack immediately and cool completely.
Notes
  1. I use 65g eggs for all my bakes.
  2. You can also make the bread entirely using a breadmaker but the bread will be slightly denser in texture.
  3. The bread cab be stored in an air-tight container for up to 3 days.
  4. As no preservatives was added, the bread may harden slightly from the second day. Simply warm the bread in the microwave for 10-20 seconds to soften.
Adapted from Carol
Adapted from Carol
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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