Sunday, 18 December 2011

Sultanas & Cinnamon Bread

This is Frederick's first ever bread he baked.  He
 had been so eager to learn how to bake bread, so, last Sunday, I taught him.  I wanted him to start with a simple loaf bread using the straight dough method for him to learn and understand the very basic of bread making – weighing of ingredients, mixing, kneading, fermenting, weighing & scaling, proofing, and  baking.  But he insisted on doing the sponge and dough method.  He first thought that bread baking is easy – just follow any recipe presented, mix, and then bake.  After a grueling 6 hours of our baking process, he acknowledged FINALLY that baking bread is not easy.  Of course it is not, and having me as a teacher? It definitely will be more difficult (evil grin).

The reason why he insisted on learning the sponge and dough method is because he wanted a softer bread. AND I wanted a stronger sour dough flavor :-) so I agreed.  Sponge and dough method should produce a softer and moister bread and a bread with higher volume.  The thing is that our bread came out soft in the inside but chewy in the outside.  We didn’t add any shortening.  My fault, because I forgot (evil grin) but that should not be a problem right?  Or is that the reason why the skin is chewy?  I’ll do some experiment some other day on this.  Or any wonderful and kind hearted people who can give us some good advice on this?  I’ll tag Krisby, Richard, and Ninang Klay in my Facebook post later :-)

The formula we used is with a flour ratio of 70 / 30 (60 / 40 flour ratio can also be used) we will expound on the sponge and dough mixing method soon so stay tuned.

And yes - cinnamon bread again.  It's our favorite (isn't that obvious :-))  We have a few cinnamon bread recipes that you can check if you are interested :-)  By the way, I made the formula for this bread, my husband still can't do it :-)



Sponge Ingredients (g)
Dough Ingredients (g)
Total Dough Ingredients (g)
Baker's Percentage
Bread Flour
Instant Yeast



Egg, beaten







Baking Procedure:

Yield  :   2 rectangular loaves
Mixing Method :  Sponge and Dough

Fermentation   :  4 hours

Scale                 :  662 g. per loaf

Proofing            :  60 minutes

Baking in Bread Machine :  40 minutes or until the bread turns golden brown

Baking in an Oven :  180 degrees Celsius for 20-25 minutes (until it turned brown)


1.   Mixing of the Sponge: In a bowl, mix all the ingredients for the sponge with you hand until the mixture is homogenous without any lumps. 
2.  Cover the bowl (with the dough in it) and let it rise / ferment for 4 hours.

1.  Mix the dry ingredients for the dough excluding the sultanas

Mixing the Sponge and Dough Together:

1.  Place the remaining water and beaten egg inside the pan for the bread machine, add the dry ingredients and mix by pressing the “dough only” function of the bread machine. Mix for 5 minutes.
2.  Add the sponge and continue mixing.
3.  When the bread machine beeps (that means it is signaling that any additional ingredients can be added at that time) add the sultanas and continue to mix until you get a well developed gluten.  To check if gluten is well-developed, take a small part of the dough and stretch it.  The gluten is developed when you stretch the dough and your get a thin film in the center and the stretch should not break and it should form.
4. Transfer the dough on a lightly floured surface and knead it for 10 minutes. Nudge and tuck the edges in to form a big ball.  Let it rest for 10 minutes.
5.  Cut the dough in 2 equal parts and stretch each dough to form a large cylinder with a size a bit smaller than the pans you are using.  Transfer the cylindrical dough in a greased loaf pan or in the bread machine pan.
6.  Proof in a warm area for 60-90 minutes or until it doubles in size.  Brush top of the loaf with egg wash.

7. Bake :

7a. In an oven:  Pre-heat oven and bake bread at 180 degrees Celsius for 20-25 minutes (until it turned brown)

7b.  In a bread machine :  Press “bake only” and bake for 40 minutes or until the bread turns golden brown

8.  Remove from the pan and cool it.

Makes 2 loaves.  Each loaves can be sliced into 12 pieces . Here’s the estimated Nutritional values per slice of loaf based on the ingredients used. 

Calories :  129.46 kcal
Total Fat:   0.79 g.
Cholesterol :  8.83 mg.
Saturated fat :  0.19 g.
Protein :  3.8 g
Trans fat  :  0 g.
Sodium : 104.07 g.
Dietary fiber :  1.35 g.
Carbohydrate : 27.79 g.
Sugar  : 2.75 g.

 © Fresha-licious (17December 2011)
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PS:  you can can try our other cinnamon bread recipes:


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