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Tuesday, 4 November 2014

Mixed Berries Yoghurt Bread


This sweet soft bread has a distinct mild tartness and berries scent attributed to the mixed berries yoghurt. I would love to begin my day with this berries scented bread every day *\(^o^)/*

Yield: one 30x10x9cm loaf

Ingredients
70g whole milk 
20g condensed milk
40g raw sugar
225g bread flour 
25g top flour 
3/4 tsp instant dry yeast 
1/4 tsp salt 

25g beaten egg 
120g plain or flavored yoghurt
30g unsalted butter

Directions
1. Place a parchment paper covering the longer sides of the 30x10x7cm loaf tin. This is to facilitate transferring of the loaf out of the loaf tin after baking.
Lightly coat the other shorter sides with butter. Set aside.

2. If you are using cold milk, keep warm the fresh milk, raw sugar and condensed milk in a rice cooker for 10 minutes to dissolve most of the sugar.
The mixture temperature should not exceed 38 degree Celsius in order not to affect the yeast.



3. Pour all the dry ingredients into a mixing bowl, except egg, yoghurt and butter. Mix well.

4. When the milk mixture temperature has reached between 28 to 38 degree Celsius, pour the milk mixture into the mixing bowl together with beaten egg and yoghurt.
Stir in one direction to mix the ingredients into a lump which pulls away from the wall.



5. Cover the dough with a lid and let the dough rest for 15 to 20 minutes. This allows the flour to absorb the liquid which would make kneading easier later.

6. After the 20 minutes rest, turn the dough onto a floured work top. 
Knead the dough by slamming - pulling -folding and turning in repeated steps till the dough becomes smooth. This process takes about 10 minutes.
As the dough is quite sticky initially, wearing a pair of CPE disposable gloves would help in preventing the dough from sticking to your hands while kneading.



7. Spread out the dough and apply softened butter to it. Knead to incorporate butter into the dough.


8. When the butter has well incorporated into the dough, repeat the slamming-pulling-folding and turning steps till you get an elastic dough. This process take about 10 to 15 minutes.



9. Place the dough in a lightly greased mixing bowl, spray some water, cover, and allow the dough to proof for 1 hour, or till the dough doubles in size.




10. After the proofing, invert the dough onto a floured surface. Flatten the dough to released the trapped air.

11. Fold in the four sides to the center.


Cover and let it rest for 10 minutes.

12. After the rest, sprinkle some flour over the dough, and flip it over.

Roll the dough out. The width of the dough should correspond to the length of the mould.




Flip the dough over again, so the smoother side will be facing out when roll up later.
Roll up the dough and place in the lined loaf tin.


13. Spray some water, and let the dough  proof in the oven for about 1 hour, or till the dough reaches the rim of the mould.



14. Apply a layer of egg wash over the top of the dough.


If you have left over dusting flour, you can mix it with dash of salt and some water to make a soft paste. And pipe it over the surface using a small pipping bag.


15. Bake the dough in a preheated oven set at 160 degree Celsius for 20 to 25 minutes, or till golden.



16. When the baking is done, remove the loaf from the tin immediately. Allow the loaf to cool down completely on a wire rack before slicing it with a bread knife. Enjoy :P





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