If you got bored of Gardenia or High 5 bread u get from your regular groceries stores(just like I did), you can try this Rojaks Home Made White Bread Recipe! No artificial flavours, No Preservatives! Its alot healthier and The kids love it!!!
With the recent 30 sen increase infuel price and also in line with our PM's advise "Change your lifestyle" I m gonna teach u how to bake your own bread so u dont have to go out and buy your bread. Change your lifestyle mah so we all hafta start from the basic stuffs la. Bread is basic enuff right ? I mean who dont eat bread one ?
Ok lets get going!
This is the INGREDIENTS :
1.] 300g Warm milk (45◦C)
2.] 80g sugar
3.] 1 tablespoon Dry Yeast or Ibu Roti
4.] 1 teaspoon salt
5.] 30g Vegetable shortening
6.] 690g Bread flour (can be replace with All Purpose Flour)
7.] 4g Nona Bread Improver (can be ignored, preferred but not necessary)
[Q] Why Use warm milk ?
[A] To dissolve the sugar and yeast and also to make sure the reaction between yeat and sugar can be more rapid. Milk can be replace by water also. Make sure the temperature of your milk or water is between 40◦C to 45◦C, too low the yeast wont dissolve too high you will kill the yeast. Store your excess yeast in the fridge where it is dry and cool.
[Q] I cant find Yeast in the Hypermarket!
[A] Neither can I, I found Ibu Roti 30g RM1.90 (Nona Brand) in Tesco and then I go to this Bakery supplies shop and bought 500gm of Yeast (PAKMAYA BRAND) for RM8.00 Later I found out that Yeast is actually Ibu Roti in Malay. MCH!!!! waste 9 my money!!!
Left : Pakmaya Dry Yeast from Turkey
Middle : This is how Yeast looks like
Right : Ibu Roti Nona
Right : Ibu Roti Nona
[Q] What is Vegetable Shortening ? Can use margarine to replace anot ?
[A] Vegetable shortening is made of vegetable oil, you can use animal shortening or pure butter but dont use margarine. Bcoz margerine contains water, the composition of the dough will be weakened, and your loaf will fail.
Nona Vegetable Shortening 360g RM3+
[Q] Why must use bread flour? Can use All-Purpose-Flour anot ?
[A] Bread flour makes a superior loaf. This flour is higher in protein content, and protein, or gluten, is what gives bread its unique texture. All purpose flour will also work just fine in most bread recipes. Don't use cake flour because there isn't enough protein in that type, and your bread will fall because the structure won't be able to withstand the pressure of the gasses the yeast creates. All Purpose Flour can easily be find in supermarket, the famous one would be MFM All Purpose Flour. When you use All purpose flour try and add 4g of Nona Bread improver into your dough, this is to give your bread a better texture, but you can do without it tho.
Left : MFM All Purpose Flour RM2.30/kg
Right : Nona Bread Improver 2.30/40g
[Q] What is the different between teaspoon and tablespoon?
[A] Refer to the picture below :
You can also click on the blue text go get more appropriate definition of the two.
Left : Tablespoon
Right : Teaspoon
1.] Dissolve sugar in warm milk or water in a large bowl.
2.] Add yeast into the bowl and mix with a clean spoon until its abit creamy and foamy. (This is when your mixture will release an awful kinda smell, it really smella like some went bad like that! Dont worry I assures you its normal.)
3.] Add salt and Vegetable shortening into the bowl and mix well.
4.] Slowly sift in the Bread or All Purpose Flour.
5.] Knead the mixture to form dough.
6.] When dough is formed take it out of the bowl and place on a floured surface (floured surface means spread some wheat flour on a flat surface) and continue to knead until you get a dough with smooth surface.
7.] Place it in a well oiled loaf pan (well oiled loaf pan means you spread cooking oils on the wall of your louf pan so that the dough will not stick on to it later when you wanna remove it from the bowl to the. Loaf pan means the mould you use to make the bread in, normally its in rectangular shape. ) and flatten the surface, then cover the whole surface with a piece of clean damp cloth (damp cloth means you wet the cloth abit and press out excess water, do not use a wet cloth as this will melt your dough)
8.] Leave your covered dough in a warm place for about 1 hour, it should have risen to double its original height by then. If not then YOUR YEAST JIALAT LEDI!!! YOU FARKING KILLED YOUR YEAST!!! you can now throw away your dough ledi LOL!!!
9.] After 1 hour (when you dough are twice as high as the original height) push/punch the dough a few times to reduce the height then take it out from the loaf pan and knead for a few more minutes.
10.] Put it back into the loaf pan and leave it for another 30 minutes.
11.] The loaf should have risen more by now, to almost double its height in stop [10.] above. Then if you want, brush some beaten egg on top of the dough for a sinny deep brown finish (I dint do this bcoz i m outta eggs ledi lol)
12.] Preheat your oven at 170◦C for 10 minutes before you bake your dough.
13.] Bake your dough at 175◦C for 30 minutes.
14.] When it done, leave the bread on wire rack to cool before cutting.
The results .... YUMMY HOME MADE BREAD!!!
It taste so much better than Gardenia and High 5! Softer, more texture and taste great too! Dont take my word for it! Make one yourself! Mahai you better make one ok? I spent nearly 2 hours on this post!!! SERIOUS!!
Thats concludes another session of Wingz can Bake!!! see you again next week, same time same channel at Wingz can Bake !!! bye bye!
Others Episode of Wingz Can cook :
- Wingz Can Cook : Pan Fried Prawn with Creamy Cheese Sauce
- Wingz can Cook - Homemade Carrot Ramen
- Wingz Can Cook - Homemade Egg Tart
- Wingz Can Bake - Wingz's Home Made Pizza
- Wingz Can Cook - Pocket Fish Fillet
- Wingz Can Cook - Chinese Sausage Claypot Rice (Larp Mei Fhan)
- Wingz Can Cook - World Simplest Western Food
- Wingz Can Bake - How to Make Basic White Bread
- Wingz Can Bake - CNY Cookies