Tuesday, 13 December 2011

Yam Flavoured Milk Loaf



This is no ordinary bread loaf, this is super soft, sweet smelling and slightly sweet tasting bread loaf!

This bread maker sure is amazing! I went for a Japanese 'Hot Spring Poolish' method to make this bread, but in the bread maker! There obviously wasn't such option to accomodate this way of bread making, but it happily takes in the poolish (pre-fermented dough to add to the main dough), and gave me a perfectly soft, well risen, thin and soft crusted golden loaf.

If you love bread, you must try this recipe. I see it as the perfect recipe for us. Abby hates crusts but she is happy to eat every brown bits from this loaf. And another good thing is that it stays soft even after 3 days! That's something for a homemade bread!

I made this bread soon again but this time I used a different yam powder that has way too much colouring in it... Still didn't stop us from tearing chunks off it though!

The following recipe is for both bread maker and by hand.


(Make 1 medium loaf - See first picture. The purple one is a larger loaf)

For the Poolish:

100g Boiling Water
20g Strong Flour

1. Add the water in a small pot (Non stick is ideal). Add the flour (don't need to sieve) and stir until there are no more flour lumps
2. On a small fire, heat the poolish while stirring continuously. Remove when thickened (a custard texture)
3. Cover with cling film and cool in room temperature

Rest of the Ingredients:

6g Yeast
260g Strong Flour
10g Yam Powder (or chocolate/ coffee/ milk powder/ strong flour for plain)
45g Sugar (adjustable)
4g Salt
30g Single Cream
30g Milk
43g Egg (1 medium sized)
25g Unsalted Butter, softened


Method:

With Panasonic SD2501WXC bread maker - Menu 10, add the poolish last

1. Knead all the ingredients except the butter until it forms a lumpy dough.

2. Knead in the butter until the dough becomes smooth, shiny and elastic (when you gently stretch a piece of the dough, it should form a really thin opaque sheet. When it breaks the edges of the hole is smooth). It should be tacky but not sticky (use extra flour sparingly if you knead by hand on the table)

3. Roll the dough into a ball, or stretch the sides gently and fold it tightly at the bottom to form a smooth rounded ball on the top.

4. Place the dough in a greased bowl with the smooth side on the top, and cover the bowl with greased cling film (or a clean damp tea towel)

5. Place the bowl in a warm place and rise until the dough is double the size (approx 45mins to 1 hr)

6. To test whether it is done, dip your finger into some flour, and poke it into the dough. The rising is done when the hole either doesn't shrink, or shrinks very slowly.

7. Punch the dough and split it into 3 equal portions. Roll each portion into a ball, and cover them gently, resting them for 15 mins.

8. Take 1 portion (keep the other 2 covered), punch it and then roll it back into a smooth ball. Use a rolling pin to roll it flat into a long tongue shape, making sure the width is even.

9. Roll it up from one short end to the other. Put it aside and cover it gently while you work on the other 2 doughs.

10. Place the dough side by side, with the long side touching each other, and carefully lift them up and place them into a loaf tin.

11. Cover the tin and let the dough rise in a warm place until it's 80% full. In the meantime, preheat the oven to 190°C.

12. Bake for 20-25 mins until golden and when you knock on the base of the loaf it makes a hollow sound.

13. Glaze with melted butter and cool it on a cooling rack.