Thursday, 15 June 2017

Sausage Bread


Hi

I’m not trying to make wondrous bread that is artistic and extraordinary fabulous.  I simply want to know and enjoy the process of making bread.  The joy to see the result of my every 1st attempt, made me feel so proud of myself.  Thanks to my friends who have left a sweet and encouragement comments on my FB.
Sausage bread connects me to my old school days.  On the day which I needed to stay back in school for extra curriculum, my mum would sure to stuff a sausage bread into my bag.  I too, did the same for my children when they were in primary school. 
So far, I’m making straight dough method bread.  I have yet to venture into pre-fermented dough, which required a portion of dough to be fermented overnight. But straight dough method bread is good enough to fill my house with the aroma of freshly baked bread. 
 This is another recipe which is so easy to put together.  You won’t believe that how something so simple to make can taste as good as those in the bakery shop and I’m very pleased with this recipe.

 HAPPY BAKING!


INGREDIENTS
365g           Bread flour
2 ¼ tsp      Yeast
1 tbsp         Milk powder
76g             Sugar
¾ tsp         Salt
60g             Egg
30g             Ice water
130g           Water (room temperature)
60g             Butter


METHODS
(1)Mix all the dry ingredients together.

(2)Add in egg, ice water and water.  Knead to form smooth dough

(3)Add in butter and continue to knead until the dough is smooth and elastic.

(4)Round the dough and cling wrap it.  Keep aside about 30mins for it to ferment.

(5)Punch down and divide the dough into 60g each.  Roll each of the dough into a ball and let it rest for 10mins.


 (6)Take one of the dough and flatten it with rolling pin.  Take 1 sausage and roll into the shape that you like.  This is the shape which I was taught at the 4-day Foundation Bread Making Course.


 (7)Set aside and let it proof until it double the size.

(8)Glaze with egg wash and bake at 190°C for 12 mins or until golden brown.


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