How to make it

  • Pour flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast. Add in ingredients B and use your hand or stand mixer equipped with a dough hook to mix all the ingredients, knead in the mixer for 15 – 20 minutes into soft dough then add in the butter (ingredient C) and continue to knead until smooth and elastic dough is formed.
  • Test by pulling the dough. Dough with whole meal flour will be harder to reach the stage of a thin sheet. As long as the dough is stretchable and does not easily break off, the dough is ready for its first rise.
  • Cover the bowl and leave it to double in size.
  • Once the dough doubles in size (Finger test – Poke finger into center of the dough and depression does not rise up, dough is fully proven ) punch it a few times to deflate it (using hand knuckles)
  • Divide dough into 3 equal portions and shape them into balls. Cover and leave them to rest 15 minutes.
  • Shape each into an oval shape. Place them into a greased loaf pan, covered with greased plastic wrap and leave dough to proof for 2nd time.
  • Preheat oven 180°C and bake for 30 minutes. Instead of using egg wash, I spray the bread dough with water before I place the loaf pan into the center of the oven.
  • To avoid over burnt crust, after 15-20 minutes of baking, I use foil to lightly cover the bread and continue to bake until the required time.

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