Saturday 25 April 2020

Windsor bread

This Windsor bread recipe was very popular shared in FB and I’ve bookmarked it for quite awhile. Finally had a fun bake-together session to bake Windsor bread with my friends a month ago.

Recipe adapted from :Olady Bakes
Windsor Bread
225g bread flour
25g cake flour
8g milk powder (optional)
1 egg yolk
25g caster sugar
140g – 150g water or milk
1/2 tsp salt
3/4 tsp yeast
25g unsalted butter at room temperature

1. Lay the baking tray with parchment paper.

2. Attach the dough hook to the stand mixer.  In a mixing bowl, add the flours, egg yolk, sugar, salt and water and knead for a few minutes till the dough combined.

3. Add in yeast and knead for another 5 minutes.

4. Once the ingredients have come together, add the butter and continue to knead till an elastic dough, about 10-15 minutes.

5. Turn the dough on lightly floured tabletop, knead and shape the dough in big round, rest the dough for 10 minutes.  Divide into the dough into 8 equal pieces and roll into balls, then rest another 10 minutes.

6. Lightly dust some all-purpose flour on the surface.  Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.

7. Gently roll up from the longest side, pinched to seal and place on baking tray. Don’t roll too tight. Repeat for all other doughs.

8. Place the tray (cover with damp cloth) in a *warm place to allow the dough to proof for about 1 hour, or until the dough has doubled in size (*alternatively, turn on the oven to the lowest temperature (35°C) for 1 minute, turn it off and place the tray in the oven to proof. Do not cover with damp cloth, close the oven door for proofing).

9. Lightly sprinkle some flour or powder sugar on top of the dough or brush egg wash on the bread doughs.

10. Preheat the oven to 170°C and position the rack at the lowest of the oven. Bake for 15 minutes or until the bread has turned golden brown. (The temperature of the oven varies, do adjust accordingly).

11. Remove tray from the oven and transfer the breads on to a wire rack to cool.

Here’s some of the variations ... adding some cheese and shaped in round buns. This recipe is really a keeper.