Can say it has been a long, long while I did not hand knead my bread dough from stretch, think ever since I was using the electric mixer. But now, I may have to knead with my hands as my electric mixer for 3 decades is ‘out of order’.
Back to this recipe, is adapted from Che Nom Roti Benggali Recipe with some modifications. Of course, her bread looks good [soft and chewy]. Mine is not bad too but I need to practise my hand kneading to get to her standard if possible.
[1 Pullman loaf]
350 gm bread flour + 1-2 tbsp wheat bran
1 tbsp castor sugar
1/4 tsp salt
50 ml water or more if dough is too dry
1 tbsp magarine
1-2 tbsp raisins
125 ml lukewarm water
1.5 tsp instant yeast
1 tbsp sugar
- Add yeast to lukewarm water in a cup, add in sugar. Stir well and leave for 2-3 minutes until frothy.
- Mix bread flour, wheat bran, sugar, salt in a mixing bowl. Add in yeast mixture and extra water gradually to knead into a soft dough.
- Remove from bowl and knead on a smooth table top for about 5-10 minutes.
- Add in magarine and continue to knead until smooth, not sticky and pliable. Add in raisins, knead to incorporate into dough.
- Shape into a round ball, cover to proof for 20-30 minutes or double in size.
- Punch down dough to release trapped air, roll and shape into a Swiss roll dough.
- Place on a Pullman tin lined with parchment paper. Cover to proof until double in size [about 1 hour].
- Bake in a preheated oven at 160 degrees C for 35-40 minutes.
- Remove from tin to cool on wire rack before slicing to serve.