twisty sugar bread

Ever since I started making bread, I have been trying out many different bread recipes.

It has been so much fun trying different things and keeping what I like while discarding those I don’t. And it has been even more fun making breads that I used to eat as a child.

I think, for me, this is definitely one of the attractions of food.

Food brings people together, and it ties people to so many memories.

I remember when I was a kid, my granny would take me to the market and I’d get to choose a packet of bread. Twisty Sugar Bread was one of my favorites. It was such fun tearing the bread apart. The bread was sweet on the outside, and slightly crunchy because of the bits of sugar that had been scattered on top, and so soft on the inside.

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Feeling nostalgic, I decided to make this bread today.

True to form, this is one gorgeous bread. It is so pretty and I really love how soft the bread is.

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Bread making is addictive. The feel of the dough, the shaping of the bread and to see it rise and expand to become something that is so delicious is so rewarding.

Let me show you how to make this.

In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.

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In the bowl of a mixer, add the bread flour, top (or cake) flour, instant yeast, sugar and salt.

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Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage

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Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place (I placed it in my oven set to 35°C) until the dough has doubled in size, about an hour.

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Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.

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Roll each ball of dough into a rope.

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Use your hand to hold one end of the rope and twist the other end. Form the dough into a twist and join the ends. Pinch to seal.

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Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I returned the dough back into the oven.)

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Pre-heat the oven to 170°C.

Brush the bread with egg wash.

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Scatter sugar on the bread – a coarser sugar will work better here but since I had only caster sugar, that was what I used.

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Bake for 17-20 minutes, or until the bread is golden brown.

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Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.

Or just tear into the bread if you can’t wait that long. :)

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Enjoy!

ON-GOING WORKSHOPS

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Date: Friday 6 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 20 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

 

Twisty Sugar Bread
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Ingredients
  1. 120ml full-cream milk
  2. 15ml condensed milk
  3. 30g unsalted butter
  4. 20g egg, beaten
  5. 30 caster sugar
  6. 1/4 teaspoon salt
  7. 180g Prima bread flour
  8. 20g Prima top flour/ Prima cake flour
  9. 1/2 teaspoon instant yeast
For the topping
  1. Some egg, beaten
  2. 2 teaspoon coarse or fine sugar
Instructions
  1. In a saucepan, over low heat, melt the butter in the full-cream milk and condensed milk. Do not allow the mixture to come to a boil. Allow the mixture to cool.
  2. In the bowl of a mixer, add the bread flour, top (or cake) flour, instant yeast, sugar and salt.
  3. Pour the wet ingredients into the mixing bowl. Add the egg and mix using the dough hook until the dough has reached windowpane stage.
  4. Shape the dough into a ball and spray a little water on it, Cover with a piece of damp cloth and allow the dough to rise in a warm place (I placed it in my oven set to 35°C) until the dough has doubled in size, about an hour.
  5. Punch the dough down. Transfer onto your work surface and divide the dough into 6 portions. Pull and tuck each portion and roll to shape them into balls.
  6. Roll each ball of dough into a rope.
  7. Use your hand to hold one end of the rope and twist the other end. Form the dough into a twist and join the ends. Pinch to seal.
  8. Line the dough in a lightly greased 8×8-inch square baking pan. Spray lightly with water and allow the dough to proof for about 50 minutes in a warm place. (I returned the dough back into the oven.)
  9. Pre-heat the oven to 170°C. Brush the bread with egg wash.
  10. Scatter sugar on the bread.
  11. Bake for 17-20 minutes, or until the bread is golden brown.
  12. Transfer the bread onto a wire rack to cool completely before storing in an air-tight container.
Notes
  1. Bread can be stored in an air-tight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Adapted from mymindpatch
Adapted from mymindpatch
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

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