甜蜜蜜... (honey)

It's Sunday! It's another day of fun bakings! I had some sponge cakes left from my Checkered Cake. So I decided to transform it into something nicer to give away. This was what I did, and gave it to my sister-in-law. My niece commented that it looked like a big cookie because it was pretty flat! ;p


I flipped through my Alex Goh's "The World of Bread", looking for some breads to bake. Then I found "Honey Oatmeal Bread". Feeling quite happy that I can finally use my multi-grains, I decided to bake this recipe. As the recipe called for rolled oats, I thought I could separate the oatflakes in the multi-grains to use.

My daughter and I spent 45mins rumbling through batches and batches of the multi-grains for oatflakes just to extract 80g. However, I realised that we only have 40g!! Goodness. I don't have the luxury to go through another 45mins to get about 40g! It was so time consuming. Finally, I made the decision to use multi-grains as it is! Hahaha... So I turned it into "Honey Multi-grain Bread" instead of "Oatmeal"! This recipe can make two loaves. Initially, I thought it's only one loaf based on the quantity. However, as I made, I realised it really can make into two loaves. Luckily I followed the instructions to put it into two loaf pans, otherwise, the bread would have burst from one loaf pan!!



Extracted from Alex Goh-The World of Bread, (modified by me).
Ingredients:
Sponge Dough
320g Bread flour
2 tsps Instant yeast
180ml Cold water
Main Dough
(A) 80g Multi-grains, 60ml Cold water
(B) 6g Salt, 25ml Honey, 25g Brown sugar
(c) 30g Butter

Method:
1. Prepare sponge dough: Mix all the ingredients to form a dough, then let it rest for 3 hours.
2. Prepare the main dough: Mix the (A) multi-grains with the cold water till well combined, then add mixture into the above sponge dough with (B) and knead to form a dough.
3. Add (C) and knead to form a smooth, elastic dough.
4. Divide dough into 4 equal portions.
5. Mould them into balls and leave to rest for 10 mins.
6. Flatten dough balls and roll them up, as if they were swiss rolls. Then twist 2 rolls together and put result into a greased loaft tin (L20cm X W10cm X H8.5cm). Makes 2 loaves.
7. Leave to proof for 45mins or till they double in size. Brush them with water then sprinkle some multi-grains on top.
8. Bake at 190 for 25mins. Remove them from the tin immediately they are baked.

Your Easy = My Not-so-Easy

I happen to see SSB's Easy Honey Cupcakes yesterday and decided to try it. She called it easy because it took her 30mins to get everything done. I thought might as well give it a try since time taken is only 30mins, so that I can use the remaining time to "drill" my son.

The steps were very clear, instructions everything was really clear & easy. Unfortunately, her easy turned out to be my not-so-easy wor! Firstly, I think my oil and honey cannot mix well. The oil remains as oil on top of the honey. :< Then, after I added the flour, it wasn't very well mixed. It caused some lumps in the batter. I continued with the rest of the steps despite this. I must say, the cupcake was really soft, and even when it was baking in the oven, I can smell the very nice aroma of the honey. Even though there were lumps of flour in the base of the cupcakes, the taste, the texture and the look was really nice! Thanks SSB for sharing this "easy" recipe! :p