Thursday, July 16, 2009

Kneading Bread is a good workout for the arms

I've mentioned before that lately I'm in the mood to make bread. I am not sure why actually but then I guess is better than cookies or cakes. I am going to have to make a cake for hubby's birthday next month too and I've not decided what cake I actually want to bake.

It seems to me that every time when I make any kind of bread aunt L is either not around of she's already eaten hence too full to try the bread but uncle Richie will polish what ever and most of the time Aunt L don't even have the opportunity to try them. I made some chocolate swirl bread on Monday but forgot to take pictures and the moment I took it out of the oven hubby and Uncle Richie started eating them already. Aunt L is actually not home this week because she has training at the University of Houston hence she's staying at the hotel there. University of Houston is just situated about 20 minutes from where we live but since it starts so early the company wants them to stay nearby so they don't have to travel back and forth and they don't have to be late for classes because traffic is horrible in the mornings and evenings.

Anyway Aunt L will be returning home tonight and I thought as a treat I will bake her some fresh bread upon her arrival (I know she didn't go far or long). I've decided to make a some what healthy bread so that hubby, Uncle Richie and Aunt L can actually munch on it and have it for breakfast tomorrow too.

Honey Whole Wheat Raisin Loaf adapted from Honey Bee Sweet

250g bread flour
50g whole wheat flour
20g caster sugar
1 heaping tbsp of quality honey
4g instant active yeast
3g salt
50ml fresh whipping cream
160ml fresh milk
20g unsalted butter, room temperature
1/2-3/4 Cup of Raisins or dried cranberry. (I mixed mine up because I had some dried cranberry left over)


1. I put everything in my bread machine according to the manufacturer's direction to knead for about 25 minutes. Mine is wet ingredients, then dry ingredients and lastly make a well then pour the yeast in the well.
2. Since my bread machine dough don't reach the window pane stage after kneading so I take the dough out and hand knead it a little. I also use the throw & bang method and count to a hundreds.
3. If dough is very elastic and pulls to almost see through without breaking, then it's done. If not just throw&bang the dough another fifty times.
4. Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
5. Punch out the air in the dough and divide it into 3 equal portions. Let the dough rest for 10 minutes.
6. Roll out each portion into a long flat oval shape and roll up one end to make it into a swiss roll form. Let it rest again for anther 10 minutes while repeat with the rest of the 2 portions.
7. Roll out each portion again into a long flat oval shape and roll up one end to make it into a swiss roll form. Placed the dough into a greased loaf tin and repeat with the rest of the 2 portions.
8. Cover and let proof for another 2hrs or till the loaf fills 90% of the tin.
9. Preheat the oven to 180°C. Brush the top of loaf with egg wash.
10. Bake loaf in the oven for 35 minutes. If top browns too quickly, cover with aluminum foil till baking time is up.
11.When done, take out from oven and unmold immediately and let cool on rack before slicing.

** The liquid/dry ingredients needs to be adjust depending on how the dough turns out when kneading. I normally have to add more flour when I make bread but this time it was on the dry side hence I added more milk.

This throw & bang method works really well. Ever since I tried this method with the previous recipes I've been using this method every time I want to make bread and it has worked for me times I've used this method.

This bread turned out awesome. It is a complete success and even the picky bread eater me love this bread. I would make this bread again and again. The ultimate test is to wait for hubby to try them and to see the texture tomorrow and how long the bread will stay soft.


Honey Bee Sweets said...

This bread recipe looks familiar. :) Appreciate that even if you use my recipe, do mention it in your blog.

Sunshine said...

Oh sorry I credit my sources all the time whether I change their recipe or not. Sorry I missed crediting you. I'll do it now.


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