Round Crimped Loaf Bread

I don't know if this bread is still available in Malaysia as this bread was my favorite.  It was there way before sliced sandwich bread and the crimp gave guide to slicing into very thin slices,  Bread of yesteryears was from cottage industry and mostly made by Hainanese (yes, the same clan who introduced the famous - Chicken Rice and Kopi(coffee)).  The bread made was white bread , tall with a lovely rounded brown top.  These bread was fantastic for making 'roti kiap' but the only set back is that this bread can taste very sour sometimes - not very consistent with the oven, which was wood fired.  Ah!  'roti kiap'  - how i miss it!!  =  2 slices of soft white bread cut into about 1 inch thick, squished(not really squished) with a grill basket and put over the charcoal stove.  Gone are the days of charcoal grilling, the bread toaster has conquered the kitchen. Oops, off track, sorry, now back to the round crimped bread -  this style of bread must be a legacy of the British and i found in the net that the moulds for this bread could be from 1800's.

Ingredients:

1 egg plus water to make 1 cup
2 tbsp sugar
2 tbsp powdered milk
1 tsp salt
2 tbsp oil
2 cups bread flour
1 cup whole meal flour
1 1/2 tsp instant yeast

Method:

Put in egg and water into bread machine bowl, then follow by the other ingredients ending with the instant yeast on top.

Select the 'dough' function and press start.

When bread is ready, remove from bowl and shape into a log - length to fit the size of the bread mould.  Lock the mould and leave bread to proof.  It will take 1 - 2 hrs depending on the weather.  To check if the bread has packed the mould, give a tap on the top of mould and it should not sound hollow.

Bake in preheated 375 f oven for 45 mins.

Remove and let it rest for 10 minutes before opening the mould.

Cool bread before slicing.

enjoy




Serves
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