Plain, Bacon & Raisins Loaves

Fun baking today with awesome result. Mixture of commercial instant yeast,100% white sour dough starter and water roux to the dry ingredients to make up a smooth and elastic dough.









For Tangzhong:-
50 gm flour
250 ml water
*mix together


Method:-
1) Cook the above mixture with low heat till sticky and lines form.
2) Transfer into a bowl for cooling off. Set aside.
3) You can make a night ahead and store in the fridge covered.


For the final dough
Ingredients:-
720 gm bread flour
159 gm/ml milk
1 tsp instant yeast
1 egg
1 tsp salt
240 gm Tangzhong
100 gm sugar
3 tbsp sourdough starter (if you have this starter)
70 gm butter


Method:-
1) Mix all dry ingredients into the mixer bowl.
2) Place the milk in a bowl, add in egg, sourdough starter, Tangzhong  and stir to dissolve.
3) Pour the milk mixture into the dry ingredients.
4) Beat it up till resembled a mass dough then scrape in the butter and continue kneading for 15-20 mins to a smooth and elastic dough.
5) Transfer to a bowl, rest for 1 hour.
6) Punch and deflate, cut into 3 portions to fit 3 greased loaf pan.

7) For the shaping:-
    1st loaf = Plain
    2nd loaf = Bacon
    3rd loaf = Raisins

8) Roll the dough flat using a roller-pin, spread the bacon or raisins on the surface. Roll it up like a swiss roll, sealed the edges tightly and placed it in each loaf pan respectively.
9) Let it proof for another 1 hour (covered)
10) Brush with egg, sprinkled the toppings and bake for 30mins at
170'c (adjust to your preferable temperature accordingly)
11) Cool the loaves on wire rack. 








                                             
          *** Happy Baking with Joy & Love!! ***