Sponge Bread

When it's raining and we have no where to go... we bake!

Preparing the ingredients

Dough ready for first proofing.

Adding the ingredients into the mixing bowl. 

Rolled into balls and laid on the tray.

All baked!

Nomnom!

o (^ ^) o

Recipe adapted from Fiona Lau of Baking's Corner

Sponge Bread

Ingredients - 

Sponge dough:

214 g Bread Flour

128 g Milk

2 g Yeast

Main dough:

wet ingredients:

12 g Cold Milk

30 g Egg

dry ingredients:

92 g Bread Flour

7 g Yeast

5 g Salt

61 g Sugar

12 g Milk Powder

45 g Butter (room temperature)

Method - 

Place all ingredients of the sponge dough into the mixer on speed 1 till dough is formed.

Proof the dough for 4-5 hours in the oven placing a hot bowl of water beside or refrigerate overnight for 12-16 hours.

Place the dry and wet ingredients with the sponge dough into the mixer on speed 2.

Add in the butter once the dough is formed and continue beating till the dough stretches without breaking easily. (windowpane test)

Place the dough aside for 10 minutes. Roll them into balls of 5--60 g and place them on a greased tray. Further proof for 60 minutes or till double its size.

Preheat the oven at 180 degrees.

Bake for 12 minutes or till golden brown. 

Moma