Know what’s the best part about baking your own bread? You can customise it by adding extra nuts or fruits and at the end of the day, have your kitchen smell like a piece of heaven! There are a variety of bread recipes in Singapore waiting for you. While baking yeast bread may take a little bit of time and a whole lot of patience, the recipes below are simple and easy to follow.
Light, soft and fluffy — that’s the perfect bread to have at any time of the day! The Hokkaido milk bread recipe is popular among all bakers, even beginners. Using the tangzhong (also known as water roux) method, this pillowy and lightly sweetened bread tastes good on its own or with a spread of butter. Once you’ve tasted this, you’ll never see sliced white bread in the same light anymore. If it’s your first time baking bread, this is one of the best bread recipes in Singapore to start with. Once you’ve mastered the original soft bread recipe, go ahead and experiment with other flavours like matcha and sweet potato!
If you’re a fan of garlic bread, then you’ll definitely love this garlic rosemary focaccia! Originating from Italy, this soft and chewy bread is often baked in sheet pans. Paired with a crisp exterior and delicious herbs, this garlic and rosemary focaccia will keep you coming back for more. You can even choose to add other toppings such as cherry tomatoes (available on GrocerKing Official Store ) to customise your very own focaccia! For beginners, this is one of the best easy bread recipes in Singapore to bake. Substitute the flour with some whole wheat flour and it may just be one of the healthiest bread recipes you’ve tried!
Loving Creations For You: Wu Pao Chun Champion Loaf With Purple Sweet Potato And Matcha Swirl
Next on the list of soft bread recipes in Singapore to try is the brioche, commonly used as hamburger buns and in french toasts! Created by the French, this buttery, golden goodness is worth every calorie. Brioche is a traditionally sweet yeast bread that’s filled with loads of egg and butter that lend it its rich and flavourful taste. This is one of the best easy bread recipes in Singapore you can’t miss out on! Bake some brioche for your breakfast today!
Prep Time: 10 minutes Cook Time: 1 hour – 1 hour 30 minutes Resting Time: 4 hours 15 minutes Servings: 2 8-inch loaves
If you’re looking to try your hand at easy bread recipes in Singapore, then the ciabatta bread may just be what you’re looking for! Great for making paninis, garlic bread or to dip in stews, this rustic Italian bread is also one of the healthiest bread to make. As an 80% hydration bread, you’ll find the centre of the ciabatta to be chewy and containing irregular holes. The high hydration in ciabatta also gives it its super soft texture. You can’t find any rustic bread that gets better than this!
Kopi Tiam Buns Recipe
Bonjour! We know travelling isn’t the easiest thing right now, but that doesn’t mean you can’t immerse yourself (or your taste buds) in other cultures. This classic French baguette will give you a taste of France! Baguette is a long oval-shaped crusty bread that you can eat on its own or with sauces. You can even use baguettes for delicious homemade bruschetta! The baguette is not too difficult to make and is definitely one of the best easy bread recipes in Singapore to attempt.
Combine Rapunzel’s hair and a sweet, buttery loaf and you’ll get challah! While it’s a special bread to Jewish culture and typically eaten on ceremonial occasions, challah has gained popularity among the baking community for its rich and spongy texture. With a little bit of honey, this sweet tangy bread is one of the best bread recipes in Singapore that you’ve got to try!
There is a multitude of bread recipes in Singapore out there that you can try to make! For starters, try some of the easy bread recipes in Singapore that we’ve compiled above. If you’re fond of baking, challenge yourself with these easy durian cake recipes ! Looking for ideas to spend time with your children? We recommend baking with kids to bond over cute tools and delicious bakes!
Kaya Toast (toast With Coconut Jam And Butter)
A traveller by heart, she's often thinking of her next travel destination. When she's not, she enjoys trying new fitness activities and keeping up with beauty and fashion trends. Other times, you can also find her being the greatest homebody!No-fail soft bread recipe that guarantees a fluffy and high loaf. Known as Japanese milk bread, this recipe uses a simple foolproof four-step method that ensures a spongy texture. This white bread needs 7 ingredients which you may already have in your kitchen.
Here is a white loaf recipe which yields incredibly soft and fluffy bread. Sometimes referred to as the Japanese milk toast bread, it is praised for its sponginess. This is the type of loaf one would normally find at Asian bakeries. You will notice that the bread does not separate into chunks. Instead, there are thin layers of bread that you can peel easily. It can get very addictive to peel and munch on these layers.
While many recipes require the tangzhong method, I kept this recipe simple and provided tips to ensure a soft loaf without the extra effort. The best way to enjoy it is to cut it into slices like the classic toast bread and have them either sweet or savoury. Compared to the common white loaf, this bread is much softer with a mild milky taste which makes it really yummy.
Soft, Fluffy Brown Rice Bread (gluten Free, Dairy Free)
Kneading the flour and liquid mixture creates gluten which is required in bread making. This elastic substance helps the dough to rise as it traps the gas created during the fermentation process. It is needed to create spongy and soft bread. Do the windowpane check by pinching some dough and stretching it carefully. If it doesn't break easily, it is ready. You can see a photo from the coffee buns recipe. Note: Doubling the dough will take a longer time to knead.
Since there will be a lot of kneading, friction happens and this will then create heat. This causes the dough to get warm and activate the yeast. The dough will begin to ferment before properly developing the gluten. This is not ideal if you want a fluffy and high loaf. I strongly advise using cold butter and water. To ensure soft but cold butter, take it out of the refrigerator for about 30 minutes to soften it. As for water, use 140g of room temperature water with 20g of ice cubes.
The more liquid used in the dough, the fluffier and softer the bread will be. However, it is pretty difficult to handle because the dough can be very sticky especially if you are kneading by hand. Therefore, gradually add more water (by 10-20g) if you think it is necessary. If it is too sticky, sprinkle some more bread flour.
Soft, Fluffy Gluten Free Bread (dairy Free)
, when the bread rises the most at the beginning of the baking process. Since we do not have this at home, spray the dough with some water before baking to keep the surface moist.
Yeast will die when it comes into direct contact with salt. This will result in a poor yield. Therefore, add salt only after the gluten has developed.
Yes. However, if you are kneading by hand, it might be difficult to over-knead the dough because you would be too tired. Kneading the dough for too long using a mixer can cause it to be over-knead. When that happens, the dough will break easily because the gluten created becomes too dense. Follow the steps closely and it should turn out fine.
Soft Milk Bread Loaf
No, as the loaf will not be high. You have to use bread flour or high protein flour, ca. 10.5 to 13% protein to have a high and properly risen bread. All purpose flour does not have a high content of protein which is important for gluten development.
In this recipe, I used instant dry yeast which can be immediately added to the dough. Active dry yeast on the other hand needs to be hydrated first before use.
That is possible. I prefer to use milk powder because I can control the strength of the milk flavour better. If using fresh milk, you can directly substitute it with the recommended amount of water. The ratio for UHT milk is 1 part milk powder to 9 parts water.
The Food Nanny Kamut Bread
! Lightly poke the proofed dough and if it springs back and leave an indent, it is ready. It should also double in size.
Yes because each cycle is meant for different purposes. During the first time, the bread is left to ‘ferment’. Fermentation allows the yeast to flavour the dough. Whereas proofing is needed for the second cycle to rise the dough right after shaping and before baking.
In step 4, the bread dough needs to be flattened and shaped before placing it into the pan for the second rise. Flattening the dough will burst the bigger air pockets. When rolling the dough, tuck it in tightly. Here’s
0 Komentar