March 05, 2013

Golden Sandwich Loaf ....黄金吐司


I totally agreed with Zoe how lovely this  bread is. The smell of this bread filling up the whole kitchen while baking, even my youngest ask me 'mum what baking?? such lovely smell, i wanna eat..i wanna eat...^^!
 I tried the first slice eating just on it own, it is so delicious. I then make savory toast and sweet toast for my boys, they love it too. The texture of the bread is soft, spongy, a bit chewy and it stay soft even after 3 days. We love it that way!!

Thanks to Zoe from Bake for Happy Kids sharing this wonderful bread recipe from the book of Bread by Nick Malgieri. I also want to thanks to Joyce from Kitchen Flavours and Lena from Frozen Wings for suggestion this to Zoe, if weren't for them i would not have indulge in such lovely bread :) :D 
As my bread maker mixed only 500 grams of flour, i only make half of the original recipe but i will definitely make this bread again.
My Golden Sandwich Loaves..:)

The sandwich loaves are nicely brown and golden as it's named the Golden Sandwich Loaves :)

Soft and cottony texture!!
So nice to have it just on its own....
my boys love it with spread of butter and sprinkle with coarse sugar and toast it for a minutes...when i was little my dad use to make this butter and sugar toast for me....Oh!! i missed that.... and now hubby use to make that for the boys :D
or even with pizza fillings which is another of my kids favorite..:p

Savoury toast..:p
YUM..YUM!!

Here's the recipe from the book, Bread by Nick Malgieri
i follow whatever Zoe modified.... heehee (i only baked my loaves in a different size loaf pan and also extra 3 buttermilk filling buns of 60 grams each)
Makes two 9-inch loaves

800g bread flour
30g sugar
170g room-temperature tap water, about 75°F
3 tsp active dry or instant yeast
1 cup or 225g whole milk, scalded and cooled
3 large eggs at room temperature
60g butter, cut into 8 pieces and softened
18g fine sea salt (reduced to 10g)

Two 9 x 5 x 3-inch loaf pans, buttered and the bottoms lined with parchment paper
(I have just bought 2 new loaf pans and it is just nice for making this golden loaves. So its 2  loaf pans of  20 cm x 10 cm both buttered but didn't line them with any baking paper)

1. Combine the flour and sugar in a large bowl and set aside.

2. Pour the water into the bowl of an electric mixer and whisk in the yeast. Wait 5 mins, then whisk again. Whisk in the cooled milk and eggs.

3. Use a large rubber spatula to stir the flour mixture into the liquid a little at a time, stirring to combine between additions.

4. Place the bowl on the mixer with the dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 min. Stop the mixer and let the dough rest for 15 min.

5. Increase the speed to medium, sprinkle in the salt, and beat the dough until it is smooth and elastic, for 2- 3 mins longer. Scrape the dough into an oiled bowl and turn it over so that the top is oiled. Cover with plastic wrap and let ferment until almost doubled in bulk, about 45 mins.

Note: For step 1-5, I've used a bread-maker instead of the electric mixer. I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr. 

6. Invert the dough to a lightly floured work surface. Flatten the dough to a disk. Fold the two sides in to overlap at the middle, then roll the top toward you all the way to the end, jelly-roll style. Invert, flatten, and repeat. Return the dough to the bowl (oil the bowl again if necessary), cover, and let ferment until fully doubled, 30-45 mins. Note: I've skipped step 6.

7. Invert the dough to a floured work surface and shape it into a rough square. Use a bench scraper to cut the dough into 2 equal rectangles, each about 715g. Pull the narrow ends of 1 rectangle of dough outward to widen. From one of the wide ends fold the sides in about 1 inch or so, then roll down from the top as for turning the dough. Drop the roll into one of the pans, seam side down. Repeat with the second loaf and pan.

8. Cover with oiled or sprayed plastic wrap and let the loaves proof until they have risen about 1/2 inch above the rim of the pan. Once they're close to the top of the pan, set a rack a notch below the middle level and preheat the oven to 400°F (or 180°C fan forced). Note: My second proving took about 1 hr.

9. Place the loaves in the oven and immediately lower the temperature to 375°F. Bake until well risen and deep golden, with an internal temperature of at least 200°F, 30 to 40 mins. Note: My loaves were baked at 180°C (mine was double grill oven) for 25 min. I baked my buns at
180°C for 14 minutes.

10. Unmold the loaves and cool on a rack on their sides. Wrap and keep at room temperature, or double wrap and freeze.

Hope you will enjoy this as much as i DO!!
Coming up event  ...

Photobucket 

This event starts on 5 March 2013 which is today (please go to my next post (will post in the afternoon) for link..) and this event last for a month. Simply cook or bake any recipe with tomato and link up with my next Tomato post.  For more details of this event, please refer to this.



Theme "TOMATO"
Please come join us...
'Little Thumbs Up'
'小姆子说好'

16 comments:

  1. 圆圆柔软的面包好可爱,一定很可口!
    :)

    ReplyDelete
  2. 面包很赞。。。。。。

    tomato? OK。。OK。。快快找食谱。哈哈哈。。。。哈哈哈。。。。

    ReplyDelete
  3. The colour of the bread is very nice...

    ReplyDelete
  4. hi mui mui
    your loaf bread is so beautifully baked. So good to have homemade bread, so healthy! I will try to make this one day.

    ReplyDelete
  5. Hi mui mui,
    Your bread bakes up beautifully! Glad to know that it is a winner in your house! We love the bread too, it did not last long in my house!
    My first tomato post is up and ready! See you soon! wink, wink!

    ReplyDelete
  6. This bread looks lovely! I have already prepared 2 tomato recipes for your event :) Looking forward to joining!

    ReplyDelete
  7. Hi Mui Mui, your bread look so soft and fluffy. Very beautiful golden color. I bring my egg mayonnaise to eat with your bread. :)

    Have a nice day.

    ReplyDelete
  8. Oh, I'm here for your golden sandwich! Listen to the name also know that this is a great loaf, hahaha!

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  9. I had try this recipe too. Agreed is a nice loaf bread and taste great as its own.

    ReplyDelete
  10. Wah mui mui, your bread looks so soft and fluffy! Will try to cook some "tomato" recipes this mth to join your "Little Thumbs Up" :)

    ReplyDelete
  11. Hi Doreen,

    I must say this is truly a must-try and must-bake-again bread recipe! Happy to know that your boys love it too :D

    My tomato post is ready to post! Can't wait to be the first few to link up with you :D

    Zoe

    ReplyDelete
  12. mui mui, I wish I can take one loaf from you hee..hee...The bread looks very soft and fluffy. Very nice to make sandwich. I am waiting for the tomato event because I have a recipe ready :)

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  13. Hi Mui! Looks like a perfect loaf for making sandwiches! I still do not own a bread maker machine but thinking of using the mixer ... hmmm.. there are just too many things and recipes that I want to try!!

    And now I have to think of some interesting tomato recipe to support you this month! :D

    ReplyDelete
  14. Doreen , your sandwich loaf looks perfect ! I just love the soft and fluffy texture ! Your photos makes me want to bake bread right away lol

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  15. Your loaf look fluffy and soft, I must try this soon.

    ReplyDelete
  16. yes, we love this bread..it is soft and fluffy too. i've baked this twice but the pictures were quite bad so didnt get to post it up :)

    ReplyDelete

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