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Friday, January 2, 2009 Y 6:36 PM Bread   Sponge Dough 2 tsps instant yeast 2 tbsps water 300g bread flour 175ml water Main Dough 100g bread flour 100g cake flour 1 tsps salt 100g whipping cream 30g butter Method 1. Mix instant yeast with 2 tbsps of water and set it aside for 10 minutes. 2. Knead the sponge ingredients with method 1 till form a dough, rest for 2.1/2 hours. 3. Add main dough into sponge dough after 2.1/2 hours and knead to form a smooth and elastic dough. 4. Divide it into 4 equal pieces, mould them into balls and let them rest for 15 minutes. 5. Flatten the dought then roll it up like swiss rolls, leave to rest for 10 minutes. 6. Place them into 2 loaf tin (28cm X 11.5cm X 11.5cm) 7. Let it prove for 45 minutes, or till 80% of the loaf tin. Cover it with lid. 8. Bake at 200 dreeges C for 35 minutes. Labels: Bread |
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