Onion Herb Bread

Onion & Herb Bread

Ingredients
2 tsp dired yeast
350ml water
500g strong white flour
2 tsp salt
60g unsalted butter
1 big onion - diced
Oregano
Rosemary

Method:
1) Melt 60g butter in a pan over a medium heat, Add 1 onion, chopped. Cook for 10 min until soft and golden.
2) Sprinkle the yeast into 100ml of water. Leave for 5 min, stir to dissolve.
3) Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeated water. Add the cooked onion to the well, Mix in the flour. Stir in the remaining water, as nedded, to form a moist, crumbly dough.
4) Turn the dough out on to a lightly floured work surface. Kead the dough until smooth but still sticky, abt 10 min.
5) Put the dough in a clean bowl and cover with a tea towl. Leave to rise until doubled in size, abt 1 - 1.5hrs. Knock back, then leave to rest for 10 min.
6) Shape the dough into a round loaf, Place on a floured baking sheet and cover with a tea towl. Prove until doubled in size, abt 45 min.
7) Bake in the preheated oven of 200 degree for 45 mins until golden and hollow sounding when tapped underneath. Cool on a wire rack.

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Something to try - Sweet Bun from Alex Goh

Instead of placing receipe of what I have tried. I decided to place the receipe I WANNA try.

After a google search. I have found the Alex Goh Basic Sweet bun receipe. That mean there are more complicated sweet bun receipe ard. Let start simple to build up my bread making foundation.

Alex Goh Basic Sweet Bun

Ingredient

480g bread flour
120 all-purpose flour (plain flour)
110g sugar
20g milk powder
4 tsp instant yeast
1 egg
300ml cold water
60g butter
10g salt

Method:
1) Mix flour, milk powder, yeast and sugar in a big bowl
2) add the egg and cold water and mix to form a dough. Add in the butter and salt and knead till a smooth dough forms. This takes a while.
3) At first the dough will be greasy and seem as if there is too much butter in it. But as you knead and knead and knead, it will eventually get to the point you want it to be.
4) Cover with clingwrap and let rise for about 1 hour or till doubled in size.
5) Preheat oven to 380 f/ 190 Celsius
6) Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 minutes Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
7) Brush dough with egg wash, or milk, if you want it to be less brown, and bake till golden brown and cooked.
8) Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.

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Hokkaido Milk Loaf

Hokkaido Milk Loaf

This receipe is taken from Angie's Receipe blog

Ingredient

540 g Bread flour
60 g Cake flour
10 g Dry active yeast
30 g Milk powder
80 g Sugar
9 g Salt
1 pc Egg
250 g Fresh milk
150 g Whipping cream (heavy cream)

Method

1) Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration. (for those with electric stand-mixer)

Else

1b) Mix Bread, cake flour, yeast, sugar, milk powder and salt together. Add in egg, whipping cream, fresh milk and mix it into dough.
2) Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes.
3) Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes.
4) Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

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