Its been a while since I last bake bread for the hubby. I was looking for new techniques, new recipes to a better texture bread. Found one that doesn't use water roux starter yet produces soft and fluffy texture. I got up very early and started to make the dough so that we can have the bread for tea snack. Surprisingly it was easy to prepare, the method is combining all the ingredients together and using a spatula to stir and combine all the ingredients till it becomes a soft dough. I used my Danish Whisk and had all the ingredients combined into a soft dough in just a few minutes. Turn the soft dough onto a floured board and knead for a further 10 mins until the dough is smooth and passed the window pane test. So easy peasy, even a beginner can do it well. The result is a loaf of soft and pillowy texture bread. I added toasted walnuts and raisins for a more flavourful taste. A keeper for sure . Note to self. The recipe calls for 3 1/4 cups of AP flour but I used 2 cups of Bread Flour and 1 1/4 cups AP flour. And the texture turned out even better than I expected.
look how soft and fluffy is the texture of the bread
the egg wash gives it the shine and golden color it deserves
I baked 2 loaves, one for our afternoon tea snack and one for my cousin
it was fun plaiting the dough
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