HBP #2: No Egg No Butter Handmade White Bread

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When I first found this recipe on Youtube, my first thought was it was doable, as long as I have free time. So after weeks, we finally having a long weekend from Raya holiday. So, here I am trying to my hands on this simple but time consuming recipe. 

 

A big thank you to MOMMY OVEN who shared this really wonderful recipe with clear instructions on how to make them successfully. 

 

This recipe calls for 4 parts of dough proof. In total, you will need 2 1/2 hours of dough proof to complete this recipe. So plan your time ahead if you wish to try making this.


Here goes nothing...

 

 

INGREDIENTS

Warm water            180g
Instant yeast           1 teaspoon
Salt                        1 teaspoon
Olive oil                  15g
Honey/ Sugar          20g
All purpose flour      300g


 

 

INSTRUCTIONS

To activate the yeast, add warm water and yeast in the mixing bowl. Mix lightly and leave it for 15 minutes.

After 15 minutes, add sugar/ honey, salt and olive oil into the mix. Lightly combined until the salt and sugar has been diluted. 

Add in all your flour into the mixing bowl. Mix lightly with a spatula until all ingredients are well combined. Use your hand to lightly mix the ingredients together. 

When your dough is no longer clinging to the bowl, you can stop. 

Place the cling film on the bowl.

 

 

Proof Moment #1: 40 minutes

After 40 minutes, put a little olive oil on your hand. 

Stretch the edge of the dough and fold it in the center direction.

Repeat this motion for 1-2 minutes. Your dough will start to appear smooth. 

Place the cling film on the bowl.

 

 

Proof Moment #2: 60 minutes

After 60 minutes, your dough should be 2-3 times increase in size. 

Remove your dough from the bowl and onto the kneading surface.

Using a cutter/ knife, divide the dough into 2 pieces. Then smooth the dough in circular kneading motion.

Leave it on the kneading surface and place the cling film on the dough. 



Proof Moment #3: 15 minutes

Remove the cling film. 

Lightly sprinkle a small amount of flour on the table to prevent dough from sticking to the kneading surface.

Flatten your dough and roll out any air bubbles in the dough. Roll out your dough forward into an oval shape. 

By using your hand, roll the edge of the dough into a shape of a baguette. Pinch the ends of the rolls to have smooth edges. Repeat the same for both rolls.

Place the cling film on to the rolls and let it proof for one last time.



Proof Moment #4: 60 minutes

After 60 minutes, remove the cling film from the roll. 

Sprinkle flour lightly on the rolls. 

You may make shallow cuts on top of the rolls before you bake them. 


 

Baking Your Bread

Preheat your oven for 10-15 minutes at 180C before you bake your rolls.

Bake your rolls at 175C - 180C for 18-20 minutes, depending on your oven specifications.

 

 

Baking Outcomes...



After baking has completed, please leave your bread to cool down completely before you cut. 

I loved mine with some raisins and butter with mug of bitter hot Americano.

I hope you enjoyed yours with your loved ones. 

 

 

 

 

  


For more information and accurate instruction, feel free to visit MOMMY OVEN on her Youtube channel. 

 

 

 

Happy Baking! 

Gabrielle



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