i call this the survivor bread…. why? because i nearly burnt my kitchen down…. no, i’m not kidding ┗( ●-﹏ ｀｡)づ.. i know i burn pots and pans.. but i did not expect myself to burn the oven!
i made 2 loaves of these a couple of days back (as it was a big portion of dough) and one of the dough was baked in a round, wheel-like, hole-ly bread pan…. the butter started to melt profusely right down onto the oven base and yes, there was lots of smoke and all in the oven… i really count my lucky stars that i decided to check on the bread 15 mins into the baking time and realised the smoke coming off the oven… that was when i realised the melted butter was cooking on the base of the oven… and the next thing i know, spontaneous combustion! ／(x~x)＼ the butter caught fire in the oven.. i could not believe my eyes… i panicked but knew water cannot be used… the extinguisher was too far in the hall and i needed to do something fast… and thank god, i had my long rubber pantry magic gloves and i started smashing the fire out…. of course, hot butter spilt all over me…
the oven is miraculously still working though i became famous overnight as i attracted a lot of neighbours and management staff to my house… after cleaning up the kitchen, i continued baking the bread! ha… ヾ(｡ꏿ﹏ꏿ)ﾉﾞ yes.. i couldn’t believe myself.. i wasn’t ready to just let it go… it is a big lesson learnt for me… for the first thing i did after this, was to check if we have house insurance, and second, i learnt that baking soda puts out such grease fire. so baking friends out there… lastly, to call 110 for emergencies.. ヾ (✿＞﹏ ⊙〃)ノ (provided i’m still in one piece)… ok back to the recipe….
Recipe adapted from My Little Space
Ingredients
400g bread flour
100g all purpose flour
80g sugar
20g yeast * i used 2 tbsp
2 eggs, beaten
150ml water
60g butter
1 tsp salt
*200g butter (at room temperature then slice into pieces)
食材
面包粉 400克
普通面粉 100克
糖 80克
酵母 20克 * 我用了2大匙
鸡蛋 2颗，打散
水 150毫升
黄油 60克
盐 1小匙
＊黄油（室温）200克 （切片）
Directions/食材
– combine all ingredients (except butter and salt) in a big bowl to form a soft dough
所有面团食材（除黄油和盐）放入容器中搓揉成团
– add in butter and salt and knead to combine. then set aside to rest for an hour or double in size
加入黄油和盐，继续搓揉至拓展状态。让其发酵约1小时，或发至2倍大
– punch dough to release air then place on working table and knead till smooth
面团排气，在案板上搓至柔软
– roll dough into rectangle shape and place in butter. for further instructions, please refer to this link
将面团擀成长方形，中间摆放片黄油。整形图解可参考这里
– keep finished dough chilled before dividing and braiding
面团折叠过程完毕后，先冷藏才进行分割、编辫
– place braided dough to a 4.5 x 4.5 x 10″ greased loaf pan or separate them into 2 smaller trays
编辫后的面团放入一个 抹了油的4.5 x 4.5 x 10寸烤盘（或2个较小的烤盘）
– bake in preheated oven of 180 degrees C for 25-30mins or till golden brown
送入预热至180摄氏度烤箱烤25-30分钟或至金黄色
– cool for 5 mins before removing hot loaf from tray
面团从烤箱取出后，在烤盘里冷却5分钟在脱模
Personal notes/温馨小贴士:
– after kneading the dough, i rolled it out into a large rectangle sheet and stuck it in the freezer for 30 mins
面团搓揉并擀成长方形后，我将面团冷冻30分钟
– my butter sheet (*) is made up of sliced butter in a long rectangle sheet measuring L28cm x 12cm
我将切片黄油（＊）摆成一张28 x 12厘米的长方形
– after 30 mins, my dough was rolled into a rectangle twice larger than the butter sheet before i proceeded with shaping
冷冻面团30分钟后， 我将面团擀成一张比黄油片大两倍的长方形才整形
– i baked my bread in 2 450g loaf pans ~ a normal 450g toast pan, and the other in a round shape metal pan. i shaped my loaves by placing 2 portions of braided dough side by side in the loaf pan, each portion weighing 250g
我用了 两个 450克面包烤馍 － 一个普通 450克烤盘，另一个圆形450克烤盘。每个烤馍里以两个面团为一组，各面团250克（也就是说，一个烤盘里有两个面团，共500克）
– NOW! this is what i forgot to do and is crucially important… CHILL DOUGH before baking Σ(♡＠﹏ ＠☆)ﾉ”
最关键的老娘忘了做！！！送入烤箱钱一定要冷藏！！要不就后果不堪设想啦！！黄油会融化个不停。。把烤箱都熏黑呀！
– i baked my loaf on lower rack at preheated oven of 220 degrees C for 35 mins
我用了烤箱倒数第二层，以220摄氏度温度烤了35分钟
it is a beautiful loaf indeed ~ my hubby loves the bread (/^-^(^ ^*)/
“thank you”… to the one up there… you must have been watching over me for i didn’t burn my house down （*＾3＾）/～♡
Pollution index: 25 (excellent)
读到我心惊胆跳的，还好还好，人没事最重要。
这样被你吓一吓，我可要多几片金砖吐司来压惊哦！嘻嘻！
妳的命格属火吗？
喜欢烧东西的 呵呵
下次小心点哦
不要烧了个爆炸头出来 （开妳玩笑啦）
看见那个非常的漂亮吐司 傻眼了
没有想到背后的故事嘛 XD
Beautiful loaf!
Wow, another gorgeous treat! I loves the look at how the swirl topping as it makes this loaf so special.
被你吓死了，幸好人没事，被热热的牛油弹到，一定痛死了。
是啊，好惊险。
快快用冰块来敷，别留疤痕啊。
每回来你家,总对你的作品深感惊喜连连,可是这回的惊喜有点过了,替你捏把汗呢!
感觉上,你还蛮酷的, 竟然很快的又开炉了,真有你的,朋友,服你!!
漂亮面包背后的故事是感动!
好惊险啊，人没事就好。。
面包还是美美的出炉了，一丝一丝很美，你是如何整的呢？
dear, 整形方式请参考这儿http://kristygourmet.blogspot.jp/2010/10/pandan-danish-loaf.html。。。 基本上面团需1折4.。。 整形后，把面团切成条状。如用450克烤盘，用两组面团组成。。每组3条面团250克。 然后进行折辩步骤 ：）
幸好， 幸好没事了。。。
也让我吃一片面包压惊吧！
Oh my god, luckily you\’re not hurt! Seems like your loaf is 生命很强。。。still looks pretty 😀
John 6:35 – Then Jesus declared, \”I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty. May His Divine protection be upon your entire family!
Blessings
Priscilla Poh
Oh my dear friend, you make me worry…..Luckily you\’re fine. Be more careful next time, ok 🙂
This loaf still looks good with beautiful golden brown and lovely braids!
OMG! 有惊无险。Beautiful bread. I thought of making this bread. Do you think it will happen to me like you? lol. Pray hard before I bake it in the oven. hahaha…. Thanks for sharing..
hahaha i don\’t think so… it was really me… too careless… i should hv known the butter will melt fat… just remember to chill before baking
Vic, Vic, Vic,
Thank God! Your are not hurt and your lovely loaf survive…lols
I am interested to bake this, any advice for me before I bake….:p
Hahaha… Mui mui mui… U r very good baker already… Just remember to chill dough… And when slicing out strips, slice thinly because they weigh heavier than they look 🙂 looking forward to urs
wahou!! what a Beautiful bread!!
Hi Vic, tried making this yesterday but I think my dough was in the freezer too long n it’s not easy to roll so I ended up just cutting it into 3 sections n baked it. I really liked the swirl top on your bread. Could u please provide us pictures on how u do that. So after u chilled the dough for 30 mins u roll it out again n shape then put it back in the fridge to chill before baking? So no proofing, right? Once the oven is preheated u take the shaped dough out from the fridge n pop it right into the oven n bake? Is this correct? Thx!
Hi May May, thanks for clarifying. I did not take pics for my earlier post but if you refer above, I linked back to Kristy’s blog where she had taken step by step pics. I did not do anything different.
After shaping, yes, you need to let it rise. Kristy left it to rest for 30mins, but my bad, I omitted to note my resting time. I would have allowed to proof till 1.5x in size. What I suggest is this, do not leave it in a warm environment to proof as it melts the butter and it will result in a messy bake and the lines will not be defined (just like croissants). If you leave it in the fridge and it has proofed, you can bake it immediately once proofed. If ur kitchen environment is cool like 18 degrees, go ahead to proof without chilling.