ba­sic whole­wheat loaf

Young Parents (Singapore) - - Family Fun -

Makes 1 loaf and 4 buns In­gre­di­ents 250g bread our

150g whole wheat our

40g caster sugar

4g salt

260 ml fresh milk

5g in­stant ac­tive yeastƉ

50g whole egg (with­out shell) 30g un­salted but­ter, soft­ened to room tem­per­a­ture

Co­coa pow­der 1 Place all the in­gre­di­ents ex­cept but­ter in a mixer. Knead at medium low speed un­til it forms a soft, pli­able dough.

2 Con­tinue to knead, with a break in be­tween to al­low dough to rest once. Once the dough pulls clean from the side of the bowl, it’s ready.

3 Add the but­ter and con­tinue to knead un­til it pulls clean from the side of the bowl. Place the dough in greased bowl and cover it. Set aside un­til it dou­bles in size, about 1 to

1.5 hours.

4 Pre­heat oven to 170 deg C and grease a loaf pan. Punch out the air from the dough and di­vide into the fol­low­ing por­tion: four balls of 150g and four balls of 50g. The for­mer is for the loaf while the lat­ter is for the dog­gie buns.

5 Take some of the dough from the four 50g por­tions and shape into the dog­gies’ eyes, nose, ears and mouth. You may leave the dog­gie buns plain as pic­tured, or fill them with your pre­ferred in­gre­di­ents. Colour the dough por­tion for the ears and nose with co­coa pow­der.

6 Bake the loaf for 30 min­utes and the buns for 15 min­utes un­til golden brown. Let them cool on a rack com­pletely be­fore serv­ing or slic­ing.

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