Soft Fluffy Hainanese Bread aka Roti Benggali

 

Ingredients:

350 g. bread flour (sifted)

15 g. milk powder

10 g. granulated sugar

1 tsp. instant yeast

1/4 tsp. salt

225 ml. cold water

30 g. unsalted butter (softened)

Methods:

1. In a mixer bowl, add all ingredients, except for butter.  Knead on lowest speed about 5 minutes to get a rough dough.  Add butter and then increase speed to medium and knead until dough is smooth and elastic, and when you stretch it thin, it won't break, known as window pane stage.  This takes about roughly 10 minutes.
2. Oil palms and remove the dough from the bowl and shape it into a round dough ball.  Let proof about 1 hour, or when the dough has doubled in size, in a warm place.
3. Line loaf pan with parchment paper for easier release later.
4. Once the dough has doubled in size, transfer to a pastry mat.  Knead a few times to punch out air bubbles and divide into 3 equal size dough balls.  Cover and rest them for 10 minutes.
5. Work with one dough at a time, roll it out into a rectangle, and then fold two sides in (the long sides) and then Swiss roll it up, repeat with the other two dough balls.
6. Put the shaped dough into the loaf pan.  Loosely cover and put in a warm place again and let them proof until they reach near the top rim of the pan, about 45 minutes to 1 hour.  10 minutes before the end of proofing time, preheat the oven to 180 degree Celsius.
7. Put the loaf pan in the second lower rack and bake for 50 minutes.  If the top of the bread gets too brown, you can tent it with a foil (sunny side up).  If you use a dark color pan, you may want to check on the loaf at 40 minutes as a dark color pan cooks faster.
8. Remove from the oven and then lift it out of the pan or turn it out of the pan onto a cooling rack to let it cool down completely.  Don't leave the bread in the pan or the bottom of the bread will get soggy.
9. Slice and enjoy....

Soft and fluffy!

I love this bread, soft and fluffy, and spread it with butter and kaya and have it with a cup of home brewed coffee, kaw-kaw; wow! it is as good a feeling like having our breakfast in a Hainan Coffeeshop ~ smile ~

I bake it again the following week; trying it out in a whole loaf and bake it using a Pullman Bread Pan.  Another beautiful loaf of Hainanese Bread, from my kitchen to the dining table.  Breakfast is served with a smile.

I adapted this great recipe from 'What to Cook Today.'