Sunday, March 15, 2009

Mock Bee Sting Bread

I've baked this Mock Bee Sting Bread a couple of times as the kids enjoy decorating the bread. As much as I'll like to hand-knead the dough (that's a good way to destress), with 3 noisy and attention seeking children, I really cannot afford the time. I dumped all the ingredients into the breadmachine to let it do it's job. Took it out after the 1st proof to shape and topped it with raisins. Instead of having raisins all over the surface, we decided to have smiley faces bread :)

DD1 helped with the decoration while DS2 was taking his nap.
  • Top Left - for DD1
  • Bottom Left - for DH
  • Top Right - for me
  • Bottom Right - for DS2
This bread is best eaten on the day it's baked.

250 gm bread flour
40 gm icing sugar
½ tsp salt
1 tbsp milk powder

90 ml water
1 egg1
1 ½ tsp instant yeast

40 gm unsalted butter

For glazing
1 egg (beaten)

For topping
Some raisins
Some castor sugar

  1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch.
  2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.
  3. Divide risen dough into two equal portions. Knead and shape into balls. Flatten and roll out each ball of dough. Place on a greased tray, spaced them apart. Proof for 45 minutes or until dough in size.
  4. Brush with egg wash and press in raisins on surface. Sprinkle some castor sugar on top and bake in a preheated oven at 190C for 20 minutes. Remove hot bread from oven and transfer to wire rack to cool immediately.

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