Monday, May 25, 2015

Super Super Super Soft and Moist Yogurt Bread

When I saw this recipe at Cookpad, I tell myself that I have to bake this recipe!!!

Why? I'm sorry that my reason is kind of lame. I wanted to bake this because of this month Little Thumbs Up event with YOGURT theme. So lame!!! Glad that you can't see me and my tongue sticking out of my face.

You know what? I think it is good that I have been lame... Being lame has made me discover this super soft yogurt bread!!!

Super soft!!! You have to believe me. It is!!! It is moist, springy and tasty with its tangy milky taste and we are loving this bread... in every single bit.

Why are these yogurt bread super super super soft and super super super moist??? I don't know the real answers but I'm guessing...

1) To maximize its moisture, softness and taste, I have purposely bumped up its original amount from 190g to 230g in each bread and wonder if this is the main reason.

2) Each of this bread contains a high amount of yogurt which is mostly all of the liquid component of this recipe. To balance the sourish taste from the yogurt, a small amount of condensed milk is added to give these breads a good amount of sweetness. Is condensed milk the "magic" ingredient too?

3) As yogurt is the main ingredient of this bread, I believe the type of yogurt used for baking can affect the overall texture. For me, I have used yogurt which contains 4% fat like the regular kind of milk which is made of mostly liquid rather than fat and I wonder if the use of Greek yogurt with 10% fat will make any differences.

4) To maintain the high amount of yogurt in the bread, I have resisted using any extra flour to flour the rolling pin, table top and my hands while shaping the breads. Instead of using a rolling pin, I have also used my hand to stretch the dough into thin sheets and managed to roll and shape the bread and wonder if these steps would make any differences.

Never mind if I'm guessing right or wrong... Just bake according to this recipe and I'm sure that you won't go wrong!

soft moist yogurt bread
Super soft and moist yogurt bread
This is the yogurt that I used.
I reckon that the yogurt helps to make an extra soft and pillowy dough.
I have not used any extra flour for shaping of these dough.
This recipe uses this twisting method to shape its loaf.
For lesser fuss, I have made the other loaf with just rolled dough.
Both look equally good with super soft and smooth crusts.
Very impressed! Every slice of this bread is so moist and springy!
See! It is so soft that it can bend so much without using anything to hold.

Here's the recipe that is mostly adapted from Cookpad

Make one short 10 cm x 20 cm loaf*
250g bread flour
10g caster sugar
15g condensed milk (I used the 99% fat free ones)
4g salt
230g yogurt (with 4% fat) (original was 190g)
1 tsp instant dry yeast
15g unsalted butter, soften

*Typically, most 450g or 10 cm x 20 cm loaf tin requires recipe that contains 300-340g of bread flour to bake a 10 cm tall bread.

Place all ingredients in a breadmaker and use the dough setting to mix and knead the dough for 30 mins and allow it to prove for 1 hr or until doubled in size.

If breakmaker is unavailable, you can use an electric mixer fitted with the dough hook to knead the dough. To do that, combine flour, sugar, milk, salt, yogurt and yeast in a bowl fitted on a standing electric mixer fitted with the dough hook. With the mixer on low speed, mix until the dough comes together. Increase the mixer speed to medium-low and add butter in small pieces and knead until the dough is smooth and elastic, about 20 mins. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Allow dough to prove in a warm place for 1 hr or until doubled in size.

Divide the dough into 2 equal portions. To shape, you can either stretch or use a lightly floured rolling pin to pull or roll each portion of dough into a square shape (about 25cm × 25cm).

Note: In order to maintain the high amount of yogurt / moisture in the bread dough, I have resisted using any extra flour to flour the working surfaces, my hands and rolling pin to shape the breads. This is totally optional and up to individual preference.

Roll the dough like a Swiss roll and seal the ends tightly. Allow dough to rest for 5-10 mins.

Using the palm of your hand, roll the dough into a long rope about 40cm. Repeat the same shaping step with the remaining portions.  

Place two portions of dough vertically and stick both upper ends together. Then, twist the dough 3 to 4 times and make a twisting pattern. Stick the ends of the twist together.

Grease loaf tins with butter of oil spray and place each of the twisted dough into each tin. If the dough is too long for the mold, push both ends towards the middle to make it shorter.

Allow dough to rise in a warm place for 1 hr or until doubled in size.

Preheat the oven to 180°C or 160°C fan forced.

Bake the loaf for 25 mins. If the bread is too brown on its top, cover it loosely with an aluminum foil and return the bread to bake accordingly.

Remove the bread from its tin immediately and allow them to cool completely on the wire rack.

Happy Baking

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Cheryl from Baking Taitai at this post.

Our Little Thumbs Up event starts on the first day of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is YOGURT for May 2015 and link with us at this post anytime until 31st May 2015.
What after May 2015? Diana from The Domestic Goddess Wannabe will be the next hostess of June 2015 and her theme is CREAM!

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY and Cheryl from Baking Taitai. For more details, please see this.

Don't forget to submit your details to win one set of this Tovolo pot lid lifters. Click this to see the use of these cute pot lid lifters. This giveaway is open to ALL international readers and the submission ends on 7 June 2015. Good Luck!

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Thursday, May 21, 2015

My Mother-in-law's Madeira Cake (Nigella Lawson)

Once again, I'm baking along with Joyce from Kitchen Flavours and Lena from Frozen wings and today, we are baking a simple Madeira cake from the book, How to be a Domestic Goddess by Nigella Lawson or here. And of, this recipe originates from Nigella's mother-in-law Carrie, not mine. LOL!

According to Wikipedia, Madeira cake is a traditional English cake eaten with tea or sometimes for breakfast. Madeira cake is somehow similar to a pound cake, a butter cake or a yellow cake but has a lighter kind of texture and is traditionally flavoured with lemon. It was named after Madeira wine, a Portuguese wine from the Madeira Islands, which was popular in England at the earlier days and was often served with the cake.

While researching for the above information, I was doing a search at Google with the phrase "Madeira cake" and was excited to see that this Nigella recipe is actually the second most popular hit that popped out from the search. Instantly, I knew that this cake is going to be good.

I was thrilled at first knowing that I was going to bake this cake but chicken out later when I saw that a standard large loaf of this cake contains 240 grams (1 cup) of butter. I was like "Yippee" and then "Eeew"... Sorry that I sounded so confused!!! LOL! Eventually, I have managed to make peace with myself and baked this smaller loaf of Madeira cake for my portion-size controlled enjoyment...

Madeira cake Nigella Lawson
This is my petite Madeira cake (A recipe by Nigella Lawson)
To start, I sprayed the baking tin with Alfa One rice bran oil spray and lined the tin with one long strip of baking paper.
Instead of using an electric mixer, I can use a wooden spoon to cream this small amount of butter.
Finally, mix in the lemon juice.
Sprinkle the cake batter with extra sugar and bake.
Although this cake is petite, every mouthful of it is fully loaded with flavours and textures.

My first bite is like yum... because of its sugary crusty topping.

It follows by a robust buttery taste but with a hint of lightness from the lemon.

Even after my third or fourth mouthful of this cake, I still can't really differentiate if it is firm like a butter cake or light like a sponge cake as it is like a hybrid of both.

I know that each slice of my cake is little and so I will have two :)

Here's the recipe that is from the book, How to be a Domestic Goddess by Nigella Lawson or here

Using one third of the recipe, I have baked a petite loaf using a 8 x 17 cm loaf tin and the amount that I used and my additional notes are in blue.

240g unsalted butter (softened) (1/3 = 80g, 1/3 cup)
200g caster sugar (plus extra for sprinkling) (1/3 = used a reduced amount of 50g, 1/4 cup)
grated zest and juice of 1 unwaxed lemon (1/3 = I used zest of 1/2 a small lemon and 20 ml of freshly squeezed lemon juice
3 large eggs (1/3 = 1 egg)
210g self-raising flour (1/3 = 70g and I used SR cake flour)
90g plain flour (1/3 = 30g)

You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined - I used the cooking spray to grease my tin and just one overhanging baking paper to line my tin.

Preheat the oven to 170ºC/gas mark 3/325ºF or 150ºC fan forced.

Cream the butter and sugar, and add the lemon zest.

Add the eggs one at a time with a tablespoon of the flour for each.

Then gently mix in the rest of the flour and, finally, the lemon juice. Note: this cake batter can be very thick and in small amount and you have to use a spatula or spoon to spread the batter evenly in your prepared tin.

Sprinkle with caster sugar (about 2 tablespoons - I used 1 tsp for my smaller loaf) as it goes into the oven, and bake for 1 hour (I baked my smaller loaf for just 25 mins) or until a cake-tester comes out clean.

Remove to a wire rack, and let cool in the tin before turning out.

Happy Baking

Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Madeira cake baking.

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 21 to 30 May 2015.

For our next bake-along, we are baking croissants which to be posted on 4 June 2015. Please bake-along with us! All you need to do is to bake your favourite croissants recipe and blog hop with us for the next 10 days.
To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code

Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!