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Monday, 24 October 2016

Rosebud's Butter-Topped White Bread




You maybe wondering where did this bread recipe get its beautiful name from ???😝  The owner of this recipe shared her grandmother's recipe. Yes, it came from the name of her grandmother - Rosebud Curvey 👰



















It's a simple white bread, but with a very attractive golden buttered crust. There's no fanciful ingredients, nor fanciful shaping. Just flour, water, sugar, salt, yeast and butter, and shaped the dough into a single loaf.


In the olden days when life was simpler, so did the breads they baked. A simple home baked bread 🍞 was enough to make the children happy and look forward to coming home 👧👦
This is a bouncy loaf of bread with an aromatic buttered golden crust. No one would reject the two crusty ends of the bread.




















It is best served as a toast to enjoy its crispy buttery crust.


Bread weight: 491g
Raw dough weight: 547g
Bread maker: Mayer MMBM12
Pan size: 25 x 10 x 6 cm narow base, non-stick


Ingredients

205g cold water*
20g raw sugar
4g fine salt
10g cold unsalted butter
310g all purpose flour
3/4 tsp instant dry yeast

Basting
10g softened unsalted butter

* substitute 205g of cold water by 100g of cold milk and 105g of cold water for a softer crumb.

Directions

1. Pour all the ingredients, following the sequence listed,  into the bread pan.



2. Select function "C-11 Ferment Dough" and starts the program. The program, which includes mixing, kneading and first proofing, will take 1hour 30 minutes to complete.


3. After the program ends, let the dough stay in the pan for another 20 minutes.

End of 20 minutes.


4. Turn out the dough onto a floured work top. Deflate the dough with your palm.

Fold in the four sides, and turn the dough over.

Cover with a lid and let the dough rest for 15 minutes.


5. Roll out the dough into a rectangle of about 1 cm thickness. The shorter side of the dough should correspond to the longer edge of the pan.

Roll up the dough and tuck the open end at the base of the greased pan.



Cover with a damp cloth or keep the dough in a closed oven. Allow the dough to proof for about 60 minutes or till it doubles in size.

60 minutes later.



6. Preheat the oven to 210°C for about 10 minutes.
Bake the dough for about 15 minutes at the lower rack of the oven. 

When the 15th minute is up, cover the top with an aluminum foil to prevent the top from over-browning.

Continue to bake for about 15 minutes till the bread is done.


7. Transfer the bread to a wire rack, and brush softened butter over the hot bread.

Invert out the bread, and continue to brush the sides with softened butter.


8. Remove the bread from the pan and onto a wire rack to cool down completely.




9. Slice and enjoy, best in toast 😛😁🍞






















I did another loaf using 100g of milk and 105g of water the next day. Better-looking crumb :)






















Recipe adapted from Rosebud's butter-topped white bread with great appreciation😉

http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/








9 comments:

  1. Hi, how do I adjust the recipe for Mayer bread machine MMBM10? Thanks.

    ReplyDelete
    Replies
    1. Hi Jenny, I saw your BM also have "Ferment Dough" in your preset program. If the duration also is 1 hour 30 minutes, then the program should be the same.

      Delete
  2. Hi..can I change the flour to bread flour ?

    ReplyDelete
    Replies
    1. Can I just leave it and baked in the BM?

      Delete
    2. Can I just leave it and baked in the BM?

      Delete
    3. Sorry Lynette for my late reply. Yes, you can leave the bread in the BM till the end. Choose a darker browning mode if you want a crispier crust 😊

      Delete
  3. Hi Goh NgaiLeng, can BM knead bread dough till windowpane? If yes, how long? Thought of getting one just for kneading. Previously I had one BM(Midea), knead for 45 mins still no windowpane... worst than hand knead... lol. I always want to bake breads but the kneading part always holds me back. So I rarely bake them. :/ Thank you. :)

    ReplyDelete
  4. hi Angel, to be honest, I trusted my BM so much that I've never check whether the kneaded dough reach window pane stage. After about 25 minutes of kneading, the dough would undergo 65 minutes of 1st proofing. The end product to me is okay.
    From my experience, if your BM kneaded the dough for 45 minutes, the long duration and the heat generated by the rotating motor may harm the bread dough.
    I would say if the recipe is good, usually the BM can do a good job :)

    ReplyDelete

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