Pull Apart Soft Bread

Wednesday, 22 November 2017




I felt like having some a plain and soft bread and this is recipe that is easy to eat and good on its own without any need for butter or jam.  The flavour of milk, butter and egg infused into the bun gives it all the flavour it needs.

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Pull-Apart Soft Bread with Sponge Starter Recipe


Yields:  6 buns

INGREDIENTS:

Sponge Dough Starter:
125g bread flour
½ tsp yeast
½ tsp sugar
90g water

Main Dough:
300g bread flour
1 tsp instant yeast
32g (4 tbsp) milk powder
40g (4 tbsp) brown sugar
1 1/2  tsp salt
40g butter/olive oil
40g whisked egg (from 1 big egg, balance use for egg wash)
145g water

Egg wash:  10g whisked egg (from the above) + 1 tsp water

Topping:  rolled oats

Utensil: 9 inch square pan


METHOD:

For the Sponge Dough:
  1. Mix all ingredients in a mixing bowl and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hours in a warm and dark place. 
  2. Place into the refrigerator and use the next day at least after 12 hours.  30 minutes before using, take out the Sponge dough from refrigerator to return to room temperature.

For the main dough:
  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, egg, water, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 6 equal portions.  Roll out each dough with a rolling pin into rectangle shape. Roll up the dough like a Swiss roll until a long log is formed. Place all dough in prepared baking pan.
  5. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Brush with egg wash and sprinkle with rolled oats. Bake for 30 minutes, or until golden brown.
  8. Remove bread to cool on rack.



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