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The lure of bread making
by
Happy Homebaker
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FOOD PROCESSOR FRENCH BREAD
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%3C/p%3E%3Cp%3EAs%20compared%20to%20store-bought%20banana-flavoured%20loaf%20bread,%20this%20homemade%20version%20has%20got%20only%20a%20slight%20hint%20of%20banana%20fragrant...%20it%20is%20'there%20and%20yet%20not%20there',%20you%20know%20what%20I%20mean?%20Even%20though%20this%20bread%20is%20made%20with%20the%20straight%20dough%20method,%20without%20using%20any%20sponge%20dough%20or%20tangzhong,%20the%20texture%20remains%20soft%20for%20two%20days.%20Yet,%20this%20loaf%20may%20not%20pass%20a%20bread%20making%20test.%20I%20read%20that%20it%20is%20not%20the%20best%20way%20to%20judge%20a%20loaf%20just%20by%20its%20appearance%20and%20texture.%20Although%20the%20texture%20is%20soft,%20and%20the%20holes%20on%20the%20crumb%20appear%20to%20be%20evenly%20spaced%20out,%20lots%20of%20bread%20crumbs%20fell%20off%20as%20I%20sliced%20up%20the%20loaf.%20Evidently,%20I%20must%20have%20over-proof%20the%20dough,%20either%20during%20the%20first%20fermentation%20or%20the%20second%20rise%20:(%3C/p%3E%3Cp%3EI%20guess,%20partly%20because%20of%20my%20repeated%20failures,%20I%20am%20constantly%20lured%20to%20make%20the%20next%20loaf,%20again%20and%20again.%20I%20probably%20won't%20give%20up%20until%20one%20day%20I%20am%20able%20to%20churn%20out%20a%20satisfactory%20loaf%20from%20my%20kitchen.%3C/p%3E%3Cp%3EBanana%20Loaf%20Bread%3C/p%3E%3Cp%3EIngredient:%3C/p%3E%3Cp%3E(makes%20one%2020x10x10cm%20loaf)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EStir%20bread%20flour,%20caster%20sugar,%20salt,%20milk%20powder%20and%20instant%20yeast%20in%20a%20mixing%20bowl.%20Make%20a%20well%20in%20the%20centre,%20add%20in%20mashed%20banana,%20fresh%20milk%20and%20egg.%20Reserve%20about%2030ml%20of%20water%20and%20add%20the%20rest%20into%20the%20mixing%20bowl.%20Mix%20the%20ingredients%20with%20hand%20and%20slowly%20form%20into%20a%20rough%20dough.%20Add%20in%20a%20little%20of%20the%20reserved%20water%20if%20the%20mixture%20is%20too%20dry.%3C/p%3E%3Cp%3ETransfer%20dough%20to%20a%20lightly%20floured%20work%20surface.%20Knead%20the%20dough%20till%20smooth.%20Add%20in%20the%20reserved%20water%20a%20little%20at%20a%20time,%20knead%20well%20after%20each%20addition.%20(This%20way,%20the%20dough%20will%20not%20be%20too%20wet%20and%20sticky).%20Use%20up%20all%20the%20reserved%20water.%20The%20whole%20process%20should%20take%20about%2010mins.%3C/p%3E%3Cp%3EWhen%20the%20dough%20is%20smooth,%20knead%20in%20the%20butter.%20Continue%20to%20knead%20the%20dough%20until%20it%20no%20longer%20sticks%20to%20your%20hand,%20becomes%20smooth%20and%20elastic.%20This%20should%20take%20about%20another%2020%20mins.%20Do%20the%20window%20pane%20test:%20pinch%20a%20piece%20of%20the%20dough,%20pull%20and%20stretch%20it.%20It%20should%20be%20elastic,%20and%20can%20be%20pulled%20away%20into%20a%20thin%20membrane%20without%20tearing/breaking%20apart%20easily.%3C/p%3E%3Cp%3EPlace%20each%20dough%20in%20lightly%20greased%20(use%20vegetable%20oil%20or%20butter)%20mixing%20bowl,%20cover%20with%20cling%20wrap%20and%20let%20proof%20in%20room%20temperature%20(around%2028%20to%2030%20degC)%20for%20about%2050mins%20to%201%20hour,%20or%20until%20double%20in%20bulk.%3C/p%3E%3Cp%3ERemove%20the%20dough%20from%20the%20bowl%20and%20give%20a%20few%20light%20kneading%20to%20press%20out%20the%20gas.%20Divide%20dough%20into%20two%20equal%20portions.%20Roll%20into%20rounds.%20Cover%20with%20a%20damp%20cloth%20or%20cling%20wrap%20and%20let%20the%20doughs%20rest%20for%2025mins.%3C/p%3E%3Cp%3EOn%20a%20lightly%20floured%20work%20surface,%20flatten%20each%20dough%20into%20a%20round%20disc,%20roll%20the%20dough%20from%20the%20centre%20to%20the%20edges%20until%20the%20diameter%20is%20about%209%22.%20Flip%20the%20dough%20over.%20Fold%20the%20dough%201/3%20from%20the%20left%20side%20towards%20the%20centre.%20Fold%20over%201/3%20from%20the%20right%20side,%20to%20form%20a%20long%20rectangle%20(about%209%22%20x%203%22).%20Starting%20from%20the%20shorter%20end%20roll%20up%20swiss-roll%20style.%20Pinch%20and%20seal%20the%20seams.%20Place%20the%20two%20doughs,%20seam%20side%20down,%20in%20a%20well%20greased%20pullman%20tin.%20(See%20illustrations%20below).%3C/p%3E%3Cp%3ECover%20with%20damp%20cloth%20or%20cling%20wrap%20and%20leave%20doughs%20to%20proof%20for%20the%20second%20time%20for%20about%2055mins%20(at%20temperature%2032%20degC)%20or%20when%20the%20dough%20has%20almost%20reached%20the%20rim%20of%20the%20tin.%20Brush%20with%20egg%20wash.%3C/p%3E%3Cp%3EBake%20in%20pre-heated%20oven%20at%20180%20deg%20C%20for%2040%20mins%20or%20until%20golden%20brown.%20Cover%20with%20a%20foil%20if%20the%20top%20browns%20too%20quickly.%20%20Remove%20from%20oven,%20unmold%20immediately%20and%20let%20cool%20completely%20before%20slicing.%20Once%20cooled,%20store%20immediately%20in%20air-tight%20container.%3C/p%3E%3Cp%3ERecipe%20source:%20%E5%A4%A9%E7%84%B6%E3%80%81%E6%97%A0%E6%B7%BB%E5%8A%A0%E7%9A%84%E6%89%8B%E4%BD%9C%E9%9D%A2%E5%8C%85%20by%20%E7%8E%8B%E4%BC%A0%E4%BB%81%3C/p%3E){kind=link}