![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisi_EX1fBj9oNWGin1AoGa-0MD2xoUObyxN94yyTP0ffYs93g3yLK2UqjqXrCtyGU3q0FwcBL1NAkdfC5qp7tDI4eIOomedf50p0rbLxYDPgQABmKTd7YUgtsFBg0X3owbi8ZgPpCu9w/s400/bread.gif)
(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredient A:
100g whole meal flour
250g high protein flour
3 tbsps soya bean powder
3 tbsps sugar
1 tsp butter
1 tsp shortening
1 tsp bread improver
A pinch of salt
Ingredient B:
240ml water
1 tbsp instant yeast
Method:
1. Grease the bread tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQTIOVynf3NJx89rYutPq2Ys-Z5uh7qxS2CsUlp17e9w4fsmw0nxUHgbC-UnT9j8TJ1gNItCr3mvdEU9KJ7lhGApyOP0-TQ-WT-lqTNhBBexE7271rBfYZCXc_iHbHGkWsb5FDDDxrg/s200/bread-01.gif)
2. Dissolve yeast in water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISNzK76IVwfE9lj0lpvL4n-grjW9d6Tl-UqrKtdwQImkAZCeyZtu3yx-rG5o-i9jvTihY5ZBqRpMufwe-UUJjXMQ5kAVr54zY7mONwC6qkv25BNgTuleQvaf-UJ84Hjrlm-KeNbraHQ/s200/bread-02.gif)
3. Put ingredient A into a mixer. Add in no.(2).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZH-wbd2CFI3wP1sy3fXiUxduNsnnulbqY_CelSpZUErVp2FPnHJaUxNA9glzzfp7fBFgW0PlhFdcuSrPkTvXmDRgjy6Fk-tHRd62GXIHZfaMXVGTfsRPkghcjqBokrYopS0xA5AyE6A/s200/bread-03.gif)
4. Mix for 7-8 minutes into a dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cHfzVFLD7PUz_rzob34AdtRIiS_nch6ErBOH4oywKZFy2uPi24OcoWeYYB53SloQSSrxytUwNo7FwpHHGZoEI0oIhWCaf-q6gvG5rbGVlA3pmku8qCPNz-uKuQNI6E1rNZsdjhLCLQ/s200/bread-04.gif)
5. Divide dough into two portions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFIq-IhY00Bo6FY763PtG8jTre_5yevujMkiclck5RF9Z7UOzBszCXEiuVCzP25TreQQXVcjyYc2rLQKrK45TMaOMyl4z2c2I2EfUg2-Zvz0NLA5sXj7eIH2PUUYPkLP39xRKT8Ydbw/s200/bread-05.gif)
6. Roll out the dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzHbRiK-_GsHlLLAvulDOXG6RBmbdq8JXU3ONmUrSbEcOLp0sXCxtx2kvbdgiDM3nOAZ_UVy_Op940Vboh4I8-1usEgi-nhFSZSHBnLIv6LSXrb2iUSCFEHVyhaf8W1w3rxqJwop0Dg/s200/bread-06.gif)
7. Roll into a strip.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlffOZW_DPHiOYKM6s55qfg4zVQ_L1MvVJhOKpEnLreLktTwuobgfkMA8r72jptY_9E96n3o_4C8eJUdY7Qk0KwIQUZvsZLSTHzL_My1UQnH2GNSM6KJQkN6WCaN3ZmetUbwMAPCrLpg/s200/bread-07.gif)
8. Roll out again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi-KJNxZJ0c8s_ESXs3WHiv_H60muSmukYo4EoE5EnPxEOyUPNHqnweXn10NwQBtZZhQud5il7BDN9UB71dBaDbdlu3ogwZyRNxlrqjZbfvrh91puxXEJczOeM_ex2BqGA38EbtAAew/s200/bread-08.gif)
9. Roll up again. Put into bread tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd47Stm0anbtQl77qro4Ijk2oyL5JJLbw5FSFpZ3uzHn3d-83qSC77HSivsTA3i-DMdGisGAdu7LqOvbhNqkyRjTwH0D6_WDI4ve06uqXFf7ZcLmKQdyvGpcr-Wcle16gyudOytp1Cg/s200/bread-09.gif)
10. Roll out the other dough. Brush some butter onto the surface.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQ2xFeN5bzHIu2x0s1szg492bvVhwfRIIGc6IM52Lzpd_7Mhvl_tlyASmQgVN2n6lsDT6RqOnuGtrqHbpCri-1rJVmR_OL8_s4chbL988p2HmJwEA-iQMgSHKocDWT7c4j6QPKc-xYw/s200/bread-10.gif)
11. Spead some raisins.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJs4A2FvhLfW_olXX6FF0zWo2Rtj4vWFcox0-TeQFR3wGTAc3BMjinArN_7rUg-NkNUS_eSjNaqdftpBeN-4ngYY6WFneo6UMVUbnHjiR6IKo4uObMKYfhKbchfVszQEn_he336FAlQ/s200/bread-11.gif)
12. Roll up the dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5cTIJk8AzyL1CgRMP1av8OaDjgNqj6wF5-sAJr4mitXwfmahcy6nG2K47zgenU6s5QewcEwkJsYe8V-itMAX7sp2dzUuqcBxjW70W5ffomAamtlWNQEuNzvyZlaA42XBb5u5e61Wkw/s200/bread-12.gif)
13. Roll out again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT53XEBKhr5VTmrsccheqcc7l6pOrQ8d4DgULoZZGywjEF5jG-u82fTkAmVrOxQGHIMQ5sgE5jqB2F4JO3Xg-3mR8oTqXEl-M0JMjLNXfpTcpchJO0sRuMPMvAhLp58aZ_ALBLDiXP2Q/s200/bread-13.gif)
14. Roll up again. Put into bread tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgs5MegpyzeQyEGLBadcMTFIpbeJNvP_gPcfldI7_LX3QhDbFliFQaX8CrZlGyBlIytN0oBRCPU0FRR-EQ_WR4V-9P6V2iHa9lWQyfooU4WYw0w2YSQ7_3TyLKZzV1g5PqNh13CMNTUw/s200/bread-14.gif)
15. Put the doughs in the kitchen to proof.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkOCdn3DuTcKoe8UyPLP1qlRDYPkX3cnAqSpsaTkWSGeypNOh35e2ukpVFfGcQRNU24AeV5eb_z8W_Q0urnj05RPO72WDYUksgnTRx9xbJy0pQ-xoFawJ4YZnSByFpFDduznnkaxWDw/s200/bread-15.gif)
16. Let the dough proof till double in size (about 40 minutes).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0zy-03mLOITE4yhT9fY9IembtpcShZ5uZqIFwpXVTYPn_29USeopH1no-9T2W2VmsyNm9xeLvV1AIZuy1vr7eFMspYygDXyrcSGZVv5-o3e2IF4IxHGawbiRc3ezxPLywp4CR7__kw/s200/bread-16.gif)
17. Preheat oven. Bake at 120 degrees celsius for 25 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIS-nEAHIjpDL_cUCdJ6hGvrEa1aoP9vgoaEXZPGHq4MHk9I4uvvNxRiC_tblECBldK0tlMZmVbhWCeXBDE7hpft3xa9Z1pSCWSH-2sf21-w1gNnz0DrLPfBPoT_ziqNyCeqFaL3m3mg/s200/bread-17.gif)
18. Brush the surface with some butter. Turn out the bread from tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYAXLOBCRtL_zMFs-Ardz9J-2AbwmP8AmkUICNc49xMLTKoRxqDgSbgGIVZ42QtywjEFLUU9-jxJUrDPnLB6Yt1J3-lw7LB2BgIwow-2tNOlModo509X9BP-HgTMmFVcCMsYY4ncgVw/s200/bread-18.gif)
19. The Wholemeal Raisin bread.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4RnUjaR26-Gp83qWhr_M61thLKUj-BrXVK7-i15sn6l5u4DKhL6CpZuqvgl97EfIqO9vBDRmtFMNMsVAE8sqAdgf7Be3ENiJIK2OQ7B7_rO5iwLrNTktMXswgu9pYIQf031PuGDpSg/s200/bread-19.gif)
Tips: Sprinkle some flour on the table. This prevents the dough from sticking onto the table.
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