After many and many attempts, to bake the perfect Asian bread, I think I found the perfect recipe which I am very pleased with the final product. This is a very simple recipe based on Alex Goh, “Magic Bread”.
This white bread, which can be adapted for whole wheat bread or sweet bread is very easy to make. The texture of this bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.
To knead the dough you can use a bread machine or manually. I can assure you that you will love this bread. Since I first made this bread, I’ve been making to all my co-workers and friends, and trust me, they love it…I’ll through the weeks post the various version of it. I know…I know that white bread is not healthy, but I had to start to learn from the very basic, so in the meantime, enjoy this perfect white sandwich bread.
Oh! I used the Pullman loaf pan to achieve the square form…which is great for sandwich.
Semi cooked dough
½ cup bread flour
50 ml boiling water
1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water
1 tablespoon butter
Mix the ½ cup of bread flour with the boiling water. Mix well to form a “semi cooked dough”. Refrigerate the dough for approximately 12 hours, although I made this bread with the semi cooked dough only refrigerated for 1~2 hours and it came good as well.
If you are using a bread machine to knead the dough, follow the instructions of the machine. In my Zojirushi, I placed the water at the bottom of the bucket, then the dry ingredients, except the butter.
Mix well, until the main dough is formed, add the “semi cooked dough” that was stored in the refrigerator, knead until well blended and then add the butter, knead to form an elastic dough.
In the bread machine, I let the dough cycle run twice, making sure that the dough is well kneaded.
Let the dough proof until it sizes double.
Divide the dough into 4 pieces, roll and mold it round. Let it rest for approximately 10 minutes.
Roll each ball into a long strip and roll into a Swiss roll, let it rest for approximately 5~10 minutes and repeat it by flatting the Swiss roll and again into a long strip and again into a Swiss roll . Place the 4 Swiss rolls into the sandwich loaf pan and cover with a damp towel. Let it rise until 90% of the height of the pan. Place the pan cover and in the meantime preheat the oven at 350F.
Bake for 20~25 minutes at 350F.
After the baking time, remove the loaf from the pan and let it cool on a wire rack. Slice the loaf once it is fully cool.
Did you know that sandwich loaf is also called pullman loaf? In France is known as pain de mie.
Thank you for stopping by Simple Recipes and have a great week!