Traditional Bread
(Part 1) Sponge Dough
- 215g bread flour
- 130g cold milk/water
- 2g yeast
(Part 2) Main Dough
A- 95g bread flour
- 12g cold milk/water
- 30g egg (used 1 egg)
- 7g yeast
- 5g salt
- 60g caster sugar
- 45g unsalted butter
Method for cake
- Part 1: Mix everything together with a stand mixer with bread hook attached on power 1 until it formed into dough (around 7-10mins). Let dough rise overnight (recommended) or 4/5 hours.
- Part 2: Mix (A) dry mixture together in the mixer. Add (Part 1) sponge dough into the (A) mixture using power 2.
- Add in (B) butter to the mixture and continue to mix till it forms a clean dough that is elastic and do not break easily (windowpane state). Let the dough rest for 10mins.
- Prepare the baking tray with baking paper or grease it. Roll 50g of dough into a ball and place onto the baking tray to proof for another 60mins or double in size.
- Preheat oven at 170 degrees and bake for 15mins.
Recipe adapted from:
