Two Tone Bread

It has been awhile since I last baked a bread.  And this bread turns out a little "too-green"! The texture is really soft. When I cut the first slice, I can feel the softness of the bread, but when I saw the colour, OMG! why is it so green!  The same reaction with my hubby, when I gave him a slice!  The kids think that the green is really nice!  Besides that, the bread turns out really well.

This is a recipe from Alex Goh's, "Magic Bread".  His instructions are all very brief, which might be confusing for someone who is totally new at baking and I notice that most of the baking pan recommended are not suitable.  For this bread, he states that the size of  17x9x7cm pan should be used and this will yield 4 loaves of bread!  Looking at the amount of the dough, I am not confident that this will make 4 loaves of bread, even though the pans recommended are small, besides, I do not have such size pans.  I decided to make this into two loaves by using 21x11x6cm pans, and I'm glad I did.

Take note that the gelatinized dough needs to be prepared a day earlier.  This is fairly easy and simple.

This bread is great spread with butter, it still stays soft the next 2 days.  Does it stay soft on the fourth day?  No idea, we finished it all on the third day. Really good with a cup of hot coffee.

(Tip : Keep bread in airtight container and do not slice until needed, it will stay soft longer. Once sliced, it will dry out quicker)

I'm linking this to Cookbook Sunday at Brenda's Canadian Kitchen 

Two-Tone Bread

(adapted from "Magic Bread" by Alex Goh)

Ingredients A :

100gm bread flour

70gm boiling water (I use 80gm)

Ingredient B :

400gm bread flour

10gm milk powder

25gm coconut milk powder

75gm sugar

7gm salt

8gm instant yeast

Ingredient C :

170gm cold water

1 cold egg

Ingredient D :

80gm butter

Ingredient E :

some green colouring

Ingredient F :

50gm toasted chopped macadamia nuts

50gm raisins

Method :

1. Add the boiling water from A into flour, mix until well-blended to form dough.  Cover and set aside to cool.  Keep refrigerated for at least 12 hours.
2. Mix B until well-blended.  Add in C and knead to form rough dough.  Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.  Take 400gm of the dough and mix with E until well-blended.  Add in F and mix until well-combined.  The rest of the dough remains plain.
4. Let it proof for 40 minutes.  Divide the plain and green dough into 4 portions each and mould it round.
5. Let it rest for 10 minutes, then roll it flat.
6. Place a piece of flatten green dough on top of plain dough, roll it up like Swiss roll.
7. Place it into a greased 17x9x7cm loaf tin.  Make 4 loafs.  Let it proof for 50 minutes.
8. Bake at 180C for 30 minutes.

There will be a  "Culinary Smackdown Battle Chile October 2010" at "At Home With Rebecka". Go on, get some hot stuff smoking and head on down to Rebecka's.  Please do drop by her wonderful blog for more info.  Have fun!