Sunday, June 29, 2014

Glutinous Rice Flour Bread

Recently I tried out this bread that had caught my attention because of the unusual usage of glutinous rice flour. I was very curious about the chewy texture as described by those who tried this bread and so I decided to bake one myself.  The bread was first highlight by Zoe from Baking for Happy Kids and then Vivian of Vivian Pang Kitchen baked one too.

This bread is easy, no cooked dough or overnight dough involved just mix and let it rise and then shape and rise a second time before baking. Great oven spring. Texture wise, very springy and soft but I can't find much chewiness, just like normal bread.  Nevertheless, for a straight dough it is surprisingly soft!

Recipe adapted from Vivian Pang Kitchen who got the recipe from Zoe of Bake for Happy Kids.

This recipe make one 20 cm x 10 cm x 10 cm square toast bread. I baked mine in a 9 x 4 inch pan and got a rather short loaf.

250g Bread flour
50g glutinous flour
½ tsp instant yeast
1 egg
20g sugar
¼ tsp salt
150ml milk

30g butter
The dough is very soft but easy to handle

1. Place all ingredients (A) into mixing bowl (reserving 30ml of liquid). Start kneading with stand mixer at low speed. Add the reserving liquid slowly till form dough.

2. Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3. Shape the dough into a round shape and place it into a lightly oiled bowl. Cover and rest for 60 min or until double in size.

4. De-gas dough and transfer on a lightly floured surface. Shape into round and leave to rest for 10 minutes.

5. Roll out the dough into rectangle shape. Roll up like swiss roll. Divide into 3 equal portions (about 8-9 cm long-slightly shorter than the width of baking pan). Place into lightly oiled baking tin. Flatten the dough slightly to ensure rising to same height of all dough. (I just rolled the whole piece of dough into swiss roll style and place into baking pan)

6. Leave to prove for 50-60 min or until the baking tin is 80% full. Cover and bake in preheated oven 160C for 40 minutes.
* Do adjust according to your oven temperature.  I baked mine at 180C for 30 minutes, covered with aluminium foil on the last 10 minutes.

7. Remove the bread immediately from baking tin and leave to cool completely on a wire rack.

So good having it as a toast with pumpkin soup

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Jozelyn from Spice Up My Kitchen at this post

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