Sugarless Loaf

I have always wanted to bake my own bread and have the wonderful aroma filled up my living room. There is just something about that aroma that can make me lose control of my diet. If I walk past a bakery and there are freshly baked bread, thats it! You will see me buying bread as if there is no tomorrow. Now that I got myself the Alex Goh's bread baking book......... BUH-BYE DIET, HELLO BREAD! =D








SUGARLESS TOAST (I double the recipe for 3 loaves as shown in photos)
Ingredients
A
100g bread flour
70g boiling water

B
350g bread flour (ran out of bread flour so I used 300g bread flour & 50g whole wheat flour)
9g salt
20g milk powder
6g instant yeast

C
220g cold  water
100g overnight sponge dough (recipe below)

D
40g butter

Method
1. Add boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep in refrigerator for at least 12 hours
2. Mix B until well blended. Add in C and knead to form dough. Add in A and knead until well blended.
3. Add in D and knead to form elastic dough. let proof for 40 minutes.
4. Divide the dough into 5 pieces and mould it round. Let it rest for 10 minutes. Flatten the dough and roll it up like swiss roll. Let rest for 10 minutes.  Repeat this process one more time and place dough into greased sandwich loaf tin. (Size 28 X11.5 X11.5cm)
5. Let it proof for 50 minutes and bake at 220C for 35 minutes. (Note to self: 190C -35 minutes for my oven)


OVERNIGHT SPONGE DOUGH
Ingredients
100g bread flour
60g water (room temperature)
1/4 tsp instant yeast


Method
Mix water and yeast until well blended. Add in flour and mix to form dough. Let it proof for 30 minutes then wrap and refrigerate for overnight.