Friday, September 30, 2016

Sweet Sandwich Bread

I know I really, really love bread when I would forego social gathering in order to tend my bread making session.  This happened when I made this sweet bread a few weeks ago.  I was looking forward to be home and tending my dough when my son got invited to a friend's baptism.  All I kept thinking was how I couldn't leave my overnight sponge go a little longer while my mouth was saying, I'll chat with you soon, to friends.  I had to drop my son off and raced back home to do the bread.  It was a lot of steps, making this bread that was.  Then I had to back out again to pick him up before the bread was ready to be baked.  All I had to say to my friends was, so nice to see you again, thank you for having him(my son) here; and hugged each of them.  Then I rushed back home again.  So much for wanting to chat...

I even missed the baptism part.  I hope my friends forgive me and will invite me again to a social gathering :)

Well, the bread was worth the hectic afternoon I had.  This was a soft, Asian bakery style bread which is beloved by Asians (apparently).  My mom would love this kind, she wouldn't love Dave's Killer Bread no matter how many beneficial seeds it has :D  For me, this bread is best for eating fresh and as toasts.  The recipe yields 2 loaves; one I freeze and ate a week later.  Still good, soft, and wonderful when toasted and ate with soup.

This photo below showed the loaf that was baked in a Pullman pan with the lid on.  I wasn't happy with my Pullman pan which I bought in Indonesia.  I'm thinking I need to invest in a better pan.

I made the dough using a bread maker even though the recipe showed manual method.  I think either way is fine, I like the convenient of bread maker making my dough.  If making with bread maker, you should put all the ingredients at once, choose Dough setting, and let the machine do the work.

Here's the recipe:

Sweet Sandwich Bread

Makes 2 large loaves

Overnight sponge:
1/4 teaspoon instant yeast---I used SAF Instant
60 g water
100 g bread flour

In a small bowl stir together the yeast with 20 g water.  Add the rest of the ingredients and knead to form a dough.  Let it proof for 30 minutes.  Wrap the bowl with plastic wrap and refrigerate overnight or for up to 48 hours.

Bread Dough:
550 g bread flour
80 g sugar
6 g salt
20 g powdered milk
10 g instant yeast
1 cold egg
270 g cold water
75 g unsalted butter, at room temperature

Egg wash, optional

In a bowl of a mixer place bread flour, sugar, salt, powdered milk, and yeast.  Stir with paddle attachment until combined.  Add the overnight sponge, egg, and water.  Switch to hook attachment, mix it all until forms a dough.  Add butter, and continue mixing until it forms a smooth and elastic dough.  The dough will be rather sticky but should be smooth in appearance.  Place the dough in a greased bowl and cover with a plastic wrap and let proof for 45 minutes or until double in size.

On a floured surface, divide the dough into 6 equal round portions.  Let it rest for 10 minutes.

Roll each portion flat with a rolling pin, then roll it up like a jelly roll.  Let it rest again for 10 minutes.  Repeat this step one more time.

Preheat the oven to 375 degree F for regular loaf pans or 400 degree F for Pullman pans.

Place 3 piece of dough into two greased 9 x 5-inch loaf pans or Pullman pans.  Let it proof for 50 minutes or until it reaches 80% on the loaf pans.  Brush loaves with egg wash if desired.  Cover the Pullman pans with the lids.

Bake the regular loaf pans for about 30 minutes, and the Pullman pans for about 35 minutes.  Take the loaves out of pan right away and let cool completely on wire racks.

Source:  adapted from Cook Bake Love

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