Cooking Instructions
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Step 1
To make the sponge dough, Mix
Bread Flour (1/3 cup)
,
Instant Dry Yeast (1/2 tsp)
,
Granulated Sugar (1/4 tsp)
, and
Water (1 oz)
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.
Step 2
Place into the refrigerator and use the next day. Then 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
Step 3
For the main dough, line the baking trays with parchment paper.
Step 4
Put the
Salt (1 tsp)
,
Bread Flour (2 cups)
,
Instant Dry Yeast (1 tsp)
,
Brown Sugar (1 Tbsp)
,
Milk Powder (4 Tbsp)
,
Butter (2 Tbsp)
,
Eggs (2 1/2 Tbsp)
,
Water (5 oz)
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.
Step 5
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.
Step 6
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.
Step 7
Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
Step 8
Then 15 minutes before baking, preheat the oven to 180 degrees C (350 degrees F).
Step 9
Brush with egg wash made of
Eggs (1/2 Tbsp)
and
Water (1 tsp)
and sprinkle with
Old Fashioned Rolled Oats (to taste)
. Bake for 30 minutes, or until golden brown.
Step 10
Remove bread to cool on rack.
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