Your 2011 resolution: More baking at home!

December 31st, 2010 | Posted by greg in Recipes

HAPPY NEW YEAR! :)


And why not? –
If the thought of kneading flour, water and salt into dough doesn’t scare you away; and that of filling your home with the gentle fumes of freshly baked bread ever crossed your mind, then you might be on to something big for your New Year resolution: baking your own bread at home!

Being a bread lover and living in Hong Kong can be a struggle and I am sure there are plenty of you out there that know exactly what I mean. Wandering every streets and every corner of the city on a quest to find good bread is frustrating and it’s no fun…

The actual time to prepare a loaf is very little as most of the work is done by Mother Nature.

The advantage clearly lies in having a fresh loaf, of good quality and the way you want it. Making bread is not a tremendous exercise and is easy to handle. When you find several websites popping up all over internet on “How to make bread without a bread machine” it makes me worry and I guess time has come to spread the love of good bread around.

The fun of baking bread at home is really rewarding and if you haven’t tried it yet, then you’ve got a plan for next Sunday afternoon… and the kids will love it! :)

Recipe for an easy and nice milk bread

Ingredients

Flour type 45 440 gm 100.00 %
Milk 200 ml 45.45 %
Dry yeast 10 gm 2.27 %
White sugar 40 gm 9.09 %
Salt 6 gm 1.36 %
Eggs 60 gm 13.64 %
Butter 60 gm 13.64 %
Pure vanilla extract SQ
Dusting flour
Egg wash

Method

1.      Knead all the ingredients until you obtain a dough with good stretching properties.

2.      Let the dough rest for half an hour in a covered container and shape the bread thereafter.

3.      Place on a baking tray and let proof for one hour.

4.      Once fully proofed, brush the loaves with egg wash and eventually sprinkle some sesame.

5.      Bake until golden brown at 190˚C for 35 minutes.

Tips: For an extra glossy and good looking finish, prepare your egg wash with one egg, one yolk and a pinch of salt.

Top secret: This recipe was taken from the very new draft of my new upcoming baking book!! :)

 

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