Hello my friends!! I’ve been really busy recently with bakes for orders, reading recipes, my full time job, a side line online sales.. phew.. it’s tough being a Singaporean nowadays but nevertheless, keep positive mind and stay happy 😀

Bread making has been to toughest to me and took me the longest ever to get them right. I believe it has been like that for most people, but able to make your own fresh bread with no preservatives is so satisfactory to your heart, mind, soul and tummy!

I’m really excited to share this recipe of this bread that uses only 1g yeast! Yeasts are live organism which is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Most recipes we see uses probably average of 5g or more of yeasts which makes the bread has a very strong smell of it~ However this particular bread~ it’s perfect for those who doesn’t like that strong smell~ Due to the very little amount of yeast, proofing takes very much longer time too, therefore usually i would start this at night when i am back from work.

In the post, I’ll also share how to store this type of bread for a longer storage life. It works for almost all kinds of artisan bread that you bake! This very easy no knead bread that everyone can try!

1 gm yeast no-knead bread

Ingredients:

• 300 gm bread flour
• 1 gm sea salt
• 1 gm instant dry yeast
• 18 gm caster sugar
• 3 gm honey (you can use molasses/this gives colour to the bread)
• 225 ml water (room temperature)
• black and white sesame seeds (toasted, portion according to own preference or any other nuts you preferred)

Method

1. In a bowl, add water. Mix in the honey and yeast, using a chopstick, stir well.
2. Next add in caster sugar, stir till dissolves, then add in salt.
3. Add in bread flour first then sesame seeds, generally stir into a dough until all water is absorbed (add a little water if you need, different brands of flour have different absorption) Remember! There is no need to knead!
4. Next, transfer into a bowl or container. I prefer to use a transparent container so i can see the proofing process. Cover with a wet towel or container lid. Personally, i feel a container with lid proof better. Leave it in the kitchen overnight.  (*Fun activity: Place a rubber band over the container to mark the level, you will see how much your dough has grown overnight!)
   

   

   
5. Next morning, place the container in the fridge for 12-24 hours to let it continue to ferment.
6. After 12-24 hours, remove from fridge. Dust the work space with flour and remove the dough. Dust the dough with flour and lightly flatten the dough. Fold into thirds, turn around and repeat the process again.
7. Cover with towel and let it rest for about 15 mins. After 15 mins, with a rolling pin, roll out into rectangular then roll up like the picture below: (This picture is taken from The Goldilocks Kitchen as i forgotten to take pictures of the process)   
8. Line your baking tray with baking paper and place the dough on top, sealed side down. Cover with a wet towel and let it proof for about 1-2 hours. The dough should rise twice or thrice the size.
9. Preheat oven at 180C. Bake for 40mins.
10. Remove from oven, DO NOT CUT immediately! The dough inside will still be wet or sticky. Leave it to cool on a wire rack totally before cutting into slices.

How to keep your bread?

These bread are the softest and nicest after baked. Once it’s cooled and sliced, they only last for about 2 hours or less before the interior turns dry and hard.

What you should do is to keep part of the sliced bread that you will be consuming within the next day or two into a air tight container. Keep the rest into a zip-lock bag and freeze it! Take it out and defrost before you want to eat it again. What i do is i would defrost the night before, and get them ready for breakfast the next morning =D Try it and tell me if it works for u, it works for me!

Please feel free to #Judybakez or send me questions through my facebook.

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In every post in my blog, before a recipe, i would always share a little about my thoughts and lifestyle (and letting out little grumbles here and there) .

Recently i read an article on how baking relieve stress =) I’m pretty glad i founded a skill within me that brings so much benefits to myself and people around me. Baking helps to relieve stress and the feeling of inequality from work, and giving me a chance to practice and improve on my skills as well, best part is? you bake not to seek attention or to out-do others, but when you just want to share the food with people who you believe will appreciate it

Baking for others can increase a feeling of wellbeing, contribute to stress relief and make you feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people

Every weekend i would always be thinking of what to eat for breakfast for the coming work week. Buying a bread? Chwee Kuey? Bee hoon? Work week is tough because it’s hard to manage when you have to wake up early, preping lunch-box for my hubby, me and a colleague which ends up i would be late to get myself breakfast. Having breakfast at work is also a difficulty because my hands would usually be full of never ending work always thrown at me. Besides, thinking of all the preservatives that outside food gives.. ewwwww!!

My family loves bread, especially mum~ i’ve been trying to make good bread since 3 years ago but failed upteen no of times. It’s only because of her and her love for bread, i never gave up trying =) Now i make simple bread loaf, artisan bread, bread rolls so on and so forth.. However, making bread takes alot of time on proofing, sometimes it would take up to half a day. Hence, i came upon a simple recipe and found out a easier and faster way to do it if you have a typical built in oven and a light feature.

Making bread is the toughest among all bakes, therefore please bear with me on details and read carefully through them and i’m sure you can make a good bread too! Compared to so many bread recipes, this is the easiest of all.

Easy Dinner Rolls

Ingredients:

• 250 gm bread flour
• 25 gm cake flour
• 5 gm instant dry yeast
• 40 gm caster sugar
• 1/2 tsp salt
• 100 ml water, warm
• 80 ml milk, warm
• 40 gm butter, cut into small cubes

Method

1. Mix all dry ingredients except butter into your bread-maker/mixer.  Add in your liquid ingredients as you mix, let the liquid incorporate into the flour. If you are using a bread maker, you can add in the liquid together with your dry ingredients. I am using low speed (speed 2-3) for my mixer for about 3-5minutes.
2. Once everything is incorporated, add in the butter cubes and low speed, and continue mixing for another 3-5mintues.
3. Once done, remove dough to do a window pane check (check for dough’s elasticity). If not satisfied, do a few more kneads.
   

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4. Roll your dough into a ball, tugging the ends at the bottom. Place it in a bowl and cover with a damp cloth.
5. Speedy step:- If you oven has this light feature, turn it on before you start your dough process. After your dough is done, cover with a damp cloth and place it in the oven. (Do not on the temperature!) The light and warm in the oven is going to proof your dough alot faster and puffier! This should take about 30-40mins compared to a normal 2 hours proofing.
   

   

   look at the proofed bread dough here, so pretty

6. Once the dough is proofed, punch down and remove from bowl. Dust your tabletop with a little flour, giving it a few kneads before cutting them into equal parts. I have forgotten my actual weight of each ( i have 12 pieces of dinner rolls here). I would usually weight the whole dough and divide the weight into the number of pieces of bread rolls i want.
7. Rolls them into individual round balls and place them on your baking pan, as close/as tight together as possible, so it would rise higher when it bakes.
   

   

   
8. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
9. Remove, and preheat your oven at 170C while your dough continues to rise. When your oven is ready, bake for 20-25mins.
10. Remove from oven and cool.

Here, i did an extra step which you could omit if you want to bake just plan dinner rolls. I have made OTAH dinner rolls with garlic butter spread! This is just agar agar because it was a try out, so i do not have exact weightage of each ingredients.

Ingredients:

Otah (frozen/chilled from supermarket)
Butter
Minced Garlic
Chopped Parsley
Pinch of salt

Steps:

1. Melt butter in a pan, add garlic, parsley and salt. Mix. Leave aside.
2. Wrap otah into each of the bread dough, sealing it the the end and place the end downwards into the baking pan.
   

   

   
3. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
4. Remove, and preheat your oven at 170C while your dough continues to rise.
5. Spread garlic butter on top of the bread and bake for 20-25mins.
   

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6. Remove from oven and cool.

TA DAAAH~~~ SOFT and Fluffy Bread Rolls

Mistake: I did not steam my otah before wrapping in the bun, which i think it’s not right because they turn out so soft and mushy which makes it very difficult in wrapping them into the buns.

Note: Home-made bread rolls do not last as long as commercial bought bread because we did not include preservatives. Keep them in a airtight container and consume within 2-3days.

Please feel free to #Judybakez or send me questions through my facebook. I may not be an expert but i’ll be glad to share my experience =D

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