White loaf bread recipe - how to use wheat flour (tepung gandum) / mid protein flour / all purpose flour to make bread

How to use wheat flour, plain flour, all purpose flour for bread making

I have ran out of Bread Flour or High Protein Flour and I have a bag of Vital Wheat Gluten just lying around after a 1 time use from certain baking project and a few bag of wheat flour. It got me thinking how do I adapt both of this ingredients together to make my bread.

a) Vital Wheat Gluten is the natural protein found in wheat. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. The amount to add into your flour depend on the protein level of your flour which is normally indicated under the percentage of protein in the flour. For example if your flour is just 10% for every 100g then you could add around 6g of Vital wheat gluten for every 100g as high protein floor is around 12-16% protein level. However I did not follow this principle. I added more. So far the results did not back fire.

b) As you know the high protein flour will encourage the bread to rise better as compared to mid protein flour. The less the bread rise, the harder the bread will become.

At first I tried to combine this two ingredient: wheat flour which is the most common flour together with vital wheat gluten but it still doesn't rise the way I want it. The bread was rather hard and compact.

2nd time I experiment again by combine with Bread Improver. I added too much and it turns out, the bread rise was rather unstable - it rise very fast but deflated. The bread also tasted soupy.

c) Bread Improver is a mix of various acids and enzymes that serve to strengthen the gluten in the flour and feed the yeast, both of which yield a better loaf. Every 500g of floor, you may add 5g of Bread Improver.

As the saying goes, the third time is a charm. Finally my bread turn out right after all the hard lessons that I have learned!

Oh yea, I also like to weigh my dry ingredients in a few bags (like your very own premix) if i know I will bake again to save time and hassle. I only added the instant yeast, liquid and oil during the actual dough making process. I notice that if I chill the premix, I need to put lesser liquid otherwise the bread will not come out right.

Below are my recipe to success! Do note that some of my flour doesn't have a brand thus did not specify the protein level. I just added more Vital Wheat Gluten but I follow the ratio of Bread Improver to the T.

Bread making is a labor of love. You could buy bread anywhere and it is time consuming but all worth it when you have the end results.

Recipe:
A - Tips: I will bag this into a few bags in advance and store in fridge to save time
450g wheat flour (Tepung Gandum) / plain flour / all purpose flour. Optional: Substitute 100g flour with whole meal flour.
50g Vital Wheat Gluten
5g Bread Improver
5g Salt
30g Sugar

B - use on actual dough making
250-320g water / milk (the actual is 320g water. But if I store the premix [step A] in a fridge, the premix will have trap some moisture so I will start with 250g water then slowly add if it was not enough)
10g instant yeast

C
30g butter / olive oil / grape seed oil (my preference is olive oil)

Steps:
1) Mix in A and B in a stand mixer. The amount of water depend on the dough - I will use my hand and knead the dough whereby if it is too hard then I will add a touch more water and continue beating. The amount of water would be just nice when i stick a finger into the dough and some of the dough stick to my finger. I would continue beating till the dough feels elastic, almost smooth and soft (but not too soft).

2) Add in C at low to medium speed. I notice if I use high speed, the risk of the dough splitting is higher.

The end result is that when you stretch the dough it will be elastic and you could do a windowpane test.

Proceed to let the dough rise for 1 hr by covering the bowl with a wet towel. Shape the dough and put into the bread loaf pan that has been line with non stick baking paper. Let it rise for another 1 hr.

3) Bake (I have my little quarks when it come to baking loaf bread. I do not like it if it is too brown. I like it light brown but I want the inside to cook as well)

At 190 Celsius - Bake for 12 min. Lower the temperature to 160 Celsius for 20 min. Remove bread from bread tin, flip it upside down / side way and put on tray - bake for 20-30min.

I would love to hear your comment on this recipe or what method you use to make nice bread out of plain flour!

Cheers n happy baking! ;)

Prezel Recipe - The art of french pastry jacquy pfeiffer

Pretzel Recipe with Cinnamon and Sugar Coating

I have tried this recipe and the outcome is a rather crispy and biscuit texture pretzel. I have tried to follow the recipe as much as I could but I substitute lye water with sodium bicarbonate and flavored the pretzel with sugar and cinnamon. For the lye water substitution, I initially wanted to use Chinese Kan Sui but upon researching on other user comment, I realize that it is not an ideal substitution.

The steps and explanation from the book can be quiet lengthy. Thus I have shorten the steps to the key points.

Pretzel Recipe (10 pieces of Pretzel)

A) POOLISH

Whole milk (3.5% fat) | 90 grams |⅓ cup

Dry yeast | 10 grams | 2½ teaspoons

All-purpose flour | 165 grams | 1 cup plus 3 tablespoons

B) DOUGH

Water | 100 grams | 7 tablespoons

Bread flour | 165 grams | 1 cup plus 3 tablespoons

Butter (French style, 82% fat),  softened | 35 grams | 11/5 ounces (1 tablespoon plus ¾ teaspoon)

Sea salt | 7 grams | 1 teaspoon

Butter (French style, 82% fat), softened, for the pans | As needed | As needed

C) DIPPING

Sodium Bicarbonate 1/4 cup

Boiling water 3 cup

D) COATING -

Melted butter

1/4 cup sugar

1 1/2 tsp cinnamon 

METHOD 

1. Mix the milk and yeast together in the stand mixer. Sprinkle the all-purpose flour over the top. Let sit undisturbed for 10 to 15 minutes. After 15 minutes cracks should have formed on the surface of the flour; this signifies that the yeast is fermenting. The fermentation of the yeast creates a very slight acidic flavor that contributes a pleasant flavor to the dough.

2 Once the yeast has been activated it is time to mix and knead the dough. Adjust the temperature of the 100 grams of water to the same temperature as the milk. Before beginning the mixing process place an extra ¼ cup of water next to the mixer, just in case the dough is too dry. Add the bread flour, water, soft butter, and finally sea salt to the mixing bowl. Mix for 1 full minute on medium speed with the dough hook. The dough should begin to come together after 1 minute; if it does not, add a very small amount of water to it. Mix for 5 minutes on medium; stop the mixer and scrape down any dough sticking to the side or bottom of the bowl or that has risen up the hook. Mix for another 7 minutes on medium, until the dough is smooth and wraps around the hook.

3 Remove the dough from around the hook, shape it into a ball, and place it back in the bowl. Cover the bowl with a damp towel or with plastic wrap and let rest in a warm spot for 20 minutes. 

4 Using a whisk, carefully mix the sodium bicarbonate with the hot water in a glass bowl or a plastic container. 

5 After 20 minutes of rest, cut the dough into 58-gram pieces; the next step is to shape them. You should not use flour during the shaping process. Take a piece of dough and fold it over itself to create a ball. Cup the dough and start pressing on it while making clockwise circles. At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping. When the shaping is done you should have perfectly round spheres of dough. Shape all of the pieces of dough into spheres and place them in the order in which you shaped them on the edge of the counter, leaving a lot of space in front of you. When you shape dough into balls, the gluten develops and makes the dough tight; before you continue shaping the pretzels you will need to let the balls rest for 5 minutes, so make sure to place them in order in a row so that you remember which one was shaped first. Cover them with a towel and let them rest for 5 minutes.

6 Take the first sphere that you worked on and roll over it with the palms of your hands to shape into a 3-inch-long log. Set it aside and repeat with the other spheres. Cover with a towel and let rest for 5 minutes. With both hands, roll each pretzel until it is 6 inches long; the shaping has to be done gradually or the dough will rip or shrink back. Repeat with the other pretzel logs. Cover with a towel each time and let rest for 5 minutes. Repeat rolling each log progressively longer, with a 5-minute rest between each rolling, until the logs are 21 inches long. The middle should be slightly thicker than the ends. 

7 To shape the pretzel, with the log lying on the countertop in front of you take an end in each hand, holding with your thumb and forefinger, and draw slowly toward the middle with both hands until your hands are centered in front of you; then cross the right end of the dough over the left. Let go of both dough ends, then take them up and twist the right end over the left end one more time. Fold the twist up toward the center of the circle and attach an end to each side of the round. STEP 3 Twist the right end over the left end one more time. STEP 4 Fold the twist up towards the center of the circle and attach an end to each side of the round.

8 Once all the pretzels have been shaped, dip into the solution. Set in a warm spot to rise for 30 minutes. Meanwhile, preheat the other oven to 450°F/230°C with the rack positioned in the center. 

9 Bake the pretzels for 10 minutes 1 sheet pan at a time. Butter the pretzel with a brush, coat with cinnamon and sugar

5. Shape into a ball

6. 3 inch log

6. 6 inch log

6. 21 inch log

7. How to shape pretzel.

7. How to shape pretzel.

7. How to shape pretzel.

After shaping and dip in the sodium bicarbonate

Baking time!

Baking Bread using Rice Cooker Recipe!

Cheese, tomato, basil leave, ketchup sauce, black pepper - rice cooker bread recipe

Rice Cooker Bread Recipe - Before 1st fermentation

Rice Cooker Bread Recipe - After 1st fermentation

Recipe
http://www.wikihow.com/Make-Rice-Cooker-Bread

I have always wanted to make this since I saw this in the anime Yakitate Rice Cooker Bread! It takes some times to make it but once its done, I gain the deep sense of satisfaction. My bread is gone in the same day between 2 people. Its so yummy and great fun. There is something magical about the bread making - my favorite part is to see the bread rise. Due to this magic moment, it inspire me to make more types of bread in the future!

I got the recipe from the link above.

Recipe and steps
A)
5 grams yeast (about 1.25 teaspoon)
1/4 cup water - water has to be at 110 - 120Fahrenheit

B)
350 grams flour (2.5 cups)
21 grams sugar (about 1.5 tbsp)
6.5 grams salt (about 1.5 tsp)
21 grams butter (about 1.5 tbsp)
30ml milk (1 oz.)
180 ml water (6 oz.)

About 5 hours

Mix A and leave it to stand for 10 minutes

Prepare B in a bowl. Once done add in A.
Knead the dough for about 8-10 minutes. If its too wet, you can add flour to the work surface.
Add butter to dough mixture till its fully absorb.

Allow to sit for an hour - Leave the dough at warm area or warm setting.
After 1 hour it will look like the 3rd picture on top. Dont punch the dough. Instead lift the dough up at about 50cm height and throw into your bowl with a certain force until it become like its original rise.
Allow to sit for another 1 hour. This is the second and final rise.
It will puff up and double in size.

Baking in the rice cooker
Every rice cooker is different
Mine is the normal rice cooker with porridge and rice function.
After 1 hour, the bottom look slightly burn but still edible. Flip the bread over and continue baking. Its suppose to take another hour but may be shorter depending on your machine. Mine is about 30-40 minutes on the other side.

My rice cooker will switch from cook to warm by itself. I have to monitor it closely. Every time it switch to warm, I had to press the cook function. Sometimes it allowed me to switch mode, sometimes it doesn't. Nevertheless, the bread was cook at the end. Thus next time when I make this again, I will flip the bread at 50minutes to prevent the burning.

Garlic Bread recipe

Good morning! I am enjoying my off day by reheating mushroom soup that i made this week and making garlic bread! Nice way to start the day with my favorite soup (in western menu) and dipping my garlic bread in the mushroom soup.

About making Garlic bread
Actually you can make the paste and store it in fridge. When you want to make bread just spread the paste on your bread and toast for 5 min (the first time/3min for next batch)
You can use butter or margarine. As for the seasoning I use the Maggi cukup rasa/chicken Maggi mee instant noodle seasoning (i kept the seasoning when cooking the chicken Maggi mee) or chicken cube (any brand). If you dont have this 3 seasoning then you can use salt. But I find that the bread taste better when you put the maggi seasoning.
Another seasoning which is optional is Oregano leaves.

How to make Garlic bread
Ingredient:
1. Garlic - Peel the skin and pound
2. Butter/marjerin
3. Maggi seasoning/salt - small pinch
4. Oregano leaf (optional) - small pinch
(Mix all together starting from 1-4)

If you only have basic ingredient at hand. You can include garlic, butter and salt.

As you can make and store it. I don't have the exact measurement as the combination of garlic and butter/margarine is to taste. I will usually use 1-2clove garlic and when stirring in the butter, i will put in 1 tablespoon at a time. When I see the butter has blend well with garlic and the garlic peaking out of the butter then its ready. Don't put too much butter otherwise you will only taste the butter flavor as it will mask out the garlic.

If garlic portion is more than butter than the taste of garlic will be too overpowering. Just spread a thin layer of butter on ur bread or add in more butter into your paste.

What bread to use?
My favorite is French loaf, bread with sesame seed on it but normal sandwich bread will do.

Method of eating the garlic bread.
I notice 2 method.
1. Toast the bread then spread the paste
2. Spread the paste on the bread then toast it.

Option 1 the taste of the garlic will be more pronounce. Option 2 ensure that your garlic is cook before eating. So it depends on you. If you are afraid of germs/contamination/hygiene/stomach upset then just use option 2.

Tuna Mayo Croissant bread

 

My favorite way of eating Croissant is to stuff it with Tuna Mayo, lettuce and cheese!

Why u should make your very own tuna croissant?

Nothing beats making your own tuna mayo croissant. Once you have tried it you will find that the store bought ones will pale drastically in comparison. Look at the pic, now try to imagine you are holding a warm and toasty croissant with a generous filling of cold tuna mayo line with chilled lettuce and slightly melting cheese. You open your mouth and give it a big bite. When you bite you can taste the crispy warm texture of the bread at the same time you can taste the chilled taste of mayonnaise with tuna, the crunchy texture of the lettuce and the melting cheese that enhance the overall taste. If u like what u imagine and you can feel that your saliva is in overdrive, that means that you should really start making this delicious and easy recipe! Store bought one pale in comparison because they are usually cold and its pretty rare that the croissant will remain crispy.

How to prepare Tuna Mayo

Ingredient: 1 can of tuna water in chunk, 1 onion, 1 pinch of salt and add mayo to taste.

I prefer making my own tuna mayo. I do not like the artificial taste of the ready made tuna mayo. 

-Open the can take out the tuna and drain the water.

-Smash the tuna chunks. 

-Chop one onion into small pieces. Put into the tuna and mix. 

-Add a pinch of salt. 

-Add mayo to taste. Best put about 2 1/2 tablespoon first. Add more if not enough.

-Tuna mayo taste so much better when they are chilled. For best result, chill it overnight in fridge.

How to prepare the tuna mayo croissant.

The croissant is store bought. To assemble the bread like in the picture. 

- Cut the middle with a knife - purpose is to put the filling. Basically try to make a big hole.

- Toast the croissant for about 5 mins. Leave it in the toaster till it’s a bit crispy for about 1 or 2 mins.

- Carefully take out the croissant. While the croissant is still warm and toasty (careful cause it is hot), stuff with lettuce and cheese

- Second inner layer is tuna mayo!

You may have leftover tuna mayo in which you can spread on normal 2 sandwich bread. After spreading the tuna mayo cut the bread into half or quarter. Subsequently get ride of the brown side using a knife. Chill in fridge n u will get delicious chilled tuna mayo sandwich bread. This sandwich version is great for picnic, fast meal if made in advance, or for gathering which what my mum usually does.

Butter condense milk bread (toast)

Photo: Butter condense milk bread

This is my unique recipe inspired by the Hong Kong condense milk bread. The one serve in restaurant are the thick bread that contain butter and condense milk. I replace the thick bread to normal regular gardenia bread since the thick bread are not available in shops. As a result the bread is not only yummy and sweet but also easy to make~

Recipe
2 Bread (1 serving)
Margarine/butter
Condense milk
[Quantity is up to u. I prefer margarine]

Utensils
Toaster/Microwave

Steps
-Toast the bread till slightly brown and crispy [about 3-5 min]
-Put margarine/butter on both bread. Stack 2 bread together [up to u to cut the bread/not].
-Put condense milk liberally over the bread
-Ready to eat~!!

Hot dog bread roll (boil & fry)

Photo: Hot dog bread roll

This is a unique recipe created by my mum~ Suitable as snack in a party and its very easy to make.~

Ingredient
Hot dog
Bread
1/2 Egg (beat the egg)
Oil
[Qty varies. It depend how many hot dog u want to make. 1 bread for 1 hot dog]

Utensil
Rolling pin

Prepare

Ingredient: Hot dog bread roll before fry

-Boil the hot dog. Take it out with sieve and let the water drip and the hot dog dry
-Flatten the bread with rolling pin [If we did not roll the bread then it will absorb the oil like sponge to water]

-Put one hot dog into bread. Roll the bread tightly into cylinder. Seal the bread with egg. Cut the bread into 3 pcs

Photo: Frying

-Fry it till golden brown (put a few hot dog at a time). It will only take few minute.
-Ready to be serve

Recipe: garlic bread

Beside my usual method of making garlic bread, below is my fren's recipe. he claim it taste better than pizza hut's garlic bread! i havent try it yet though...

1. garlic powder
2. oregano leaves
3. mix with butter

ideally leave in fridge for one month

cooking method: spread on bread then
- toast it
- frying pan style


courtesy by Mr Chew~