Unsliced Bread may be the greatest thing since Sliced bread
I am sure many are familiar with the quote “….. is the greatest thing since sliced bread. I don’t know how the quote came about, but i am guessing sliced bread must have pretty much taken the world by storm to be quoted in such a timeless fashion.
Sure, sliced bread is great, it takes away that nerve wrecking task of bread cutting. And if you don’t own a serrated knife, you definitely will appreciate pre-sliced bread more than your counterparts with a serrated knife.
I am fortunately a proud owner of a serrated knife, and i do enjoy slicing my own bread. And let me tell you how wonderful it is to be baking my own bread, a sandwich loaf no less.
It will probably take your whole afternoon. So, don’t expect to serve this for breakfast the morning you decide to start baking. Don’t let that scare you though, for all that time intensiveness, you do get much loafing (no pun intended) around. That is of course, after u are done with the initial kneading stage. Once you are through that hurdle, all you have to do is pretty much wait around for the second, third, fourth … rising (I told you it will take some time).
I seemed to have acquired the patience of a rock statue the day i made this bread. I followed the instructions, kneaded my dues and then goofed my afternoon away with a little kitchen timer in my hand to remind me of the next “session” i have with my dough, be it the next punch down, or the next shaping… etc. I didn’t for one regret though, at the end of all that timed activities, i got myself a soft crumbed tall sandwich loaf :)
Yup, all that goodness in a sliced bread minus all the harmful chemicals and preservatives. A good homemade sandwich loaf, which u can pretty much serve in any way you fancy.
Like with lettuce, cheese and tomatoes? (Sorry i ran out of Bacon to make this a regular BLT)
Or maybe with some blueberry jam?
That is of course the goodness you can get out of sliced bread. But waittt, there is more.
What about an UNsliced loaf? After all, the title is about unsliced loaves being greater than their sliced cousins right?
Surely there are some goodness in that too?
We make bread boxes out of sandwich loaves.
These bread boxes, better known as Honey Toasts are very popular as asian desserts. I believe they may have originated from Hongkong.
Basically, the interior of the bread is removed via a slit made at the bottom of the loaf. They are then buttered and given a light toasting before they are replaced back in the bread boxes with a drizzle of honey. They are usually topped with ice cream and u can imagine how wonderful it is when the ice cream melts and soaks up the underlying bread pieces.
I however, replaced the ice cream with Rum pastry cream as i was gifting these to my friends and there was no way ice cream could have survived the journey.
I arranged the fresh fruits over the pastry cream and gave it a light coating of honey for an added touch of sweetness and shine. :)
So let’s get loafing!
Recipe from Happy Homebaking Thanks for sharing!!
(makes one 11cm x 11cm x 20cm loaf)
75g bread flour
53g boiling water
100g bread flour
60g water (room temperature)
1/4 teaspoon instant yeast
225g bread flour
10g milk powder
22g caster sugar
4g instant yeast
143g water (room temperature)
60g overnight sponge dough
gelatinised dough from (A)
30g butter (cut into cubes)
Add the boiling water in (A) into the bread flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Wrap dough and leave it to chill in fridge for at least 12 hrs. (Bring back to room temperature before using.)
Mix bread flour in (B) with instant yeast. Add water and mix to form a rough dough. Cover dough let it proof for 30mins. Wrap dough and refrigerate overnight. Note: only 60g is required. Bring back to room temperature before using.
- Mix together bread four, milk powder, caster sugar, salt and instant yeast in a mixing bowl. Make a well in the centre, and add in water and overnight dough. Knead to form a rough dough. Knead in gelatinised-dough.
- Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
- Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 60mins, or until double in bulk.
- Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 3 equal portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
- On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the shorter end, roll it up swiss-roll style. Leave the doughs to rest for another 10 mins.
- Flatten each dough and roll it out again to form a long rectangle (around 30cm x 10cm). Flip the dough over and roll up swiss-roll style, roll up as tightly as possible. Pinch and seal the seams. Place the three doughs, seam side down, in a well greased (with butter) pullman tin.
- Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 50~60mins, or until the pan is 80% full. Cover the lid (well greased with butter) and bake at 220degC for 35mins. Unmold immediately and once cool store in an airtight container.