Red Bean Loaf

This bread is so good spread with butter, or just eat it as it is. The texture of this bread is really, really soft, moist and soooo... good! Need further convincing? Go make one and find out yourself!

Look at the top of the bread. I almost burned it! Alright, maybe I burnt it a little! Other than this, this is one beautiful bread!

Look at the beautiful soft and moist texture of this bread. This recipe is from my favourite local chef, Alex Goh. I love his bread recipes. I wanted to make a plain bread without the red bean,  but I do have a small can of red kidney beans in my pantry and I'm trying to clear my pantry, so I used this instead. It turned out great! I baked this the day before and sliced it the next morning, spread with some butter, and of course, with a cup of coffee, makes a really satisfying breakfast. I even saved a slice to keep for the third day, just to see how long it stays soft and it is as gorgeously soft as on the day it is baked! My hubby really, really love this bread! Looks like this bread will be a regular "visitor" in my kitchen!

Can you see how soft the bread is by the way the slices are resting, drooping down?  I use the breadmaker machine for the dough. Refer to my steps after the recipe. Well, if you are convinced and would like to try it, here's the recipe : 

I'm linking this to :
Cookbook Sundays at Brenda's Canadian Kitchen
Potluck Sunday at Mommy's Kitchen

Red Bean Loaf
(adapted from "Magic Bread" by Alex Goh)
Ingredients A :
120gm bread flour
85gm boiling water

Ingredients B :
380gm bread flour
60gm sugar
6gm salt
8gm instant yeast

Ingredients C :
120gm cold milk
100gm whipping cream
1 cold egg

Ingredients D :
40gm butter

Ingredients E :
180gm red bean filling (I use canned red kidney beans, washed and drained)


Method :

1. Add the boiling water from A into flour, mix into a 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.  Set aside to proof for 40 minutes.
4. Divide the dough into 4 pieces, 250gm each and mould it round.  Let it rest for 10 minutes.
5. Roll it flat and place 45gm of red bean filling over the dough.  Roll it up like Swiss Roll. Place 2 pieces of dough into a greased 20x11x11cm loaf tin. Make 2 loafs. Let it proof for 50 minutes.
6. Bake at 180C for 30 minutes.

(my notes : Using the breadmaker ~ Put the cold milk, cold egg, whipping cream and butter in pan of breadmaker. Add the bread flour, sugar, salt and instant yeast. Set to basic dough setting. After mixture has come to a rough dough, add in ingredients A (I cut the dough from ingredients A into quarters and add in one at a time). Let the machine do the rest of the kneading until a smooth dough is formed.  Take the dough out and set aside for about 40-50 minutes.  Continue from Step 4.  I baked mine as one loaf in a 23x8x13 cm loaf pan, letting the dough rise to just above the pan level before baking.)

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