Home-made Loaf Bread


Home Made Loaf Bread

After the cupcakes and cookies, I decided to try my hand at making bread.  I have not made bread since I took up commercial baking at the Asian Baking Institute and I’m happy to say my bread making was a success.  Despite the long process of kneading and waiting and shaping and washing and watching TV and shaping and watching TV again while waiting until it was time to put the loaves into the oven,  the smell of freshly baked bread wafting thru the entire house was well worth the effort.  I would definitely try again.




Base: 1kg Yield: 4 loaves


Bread flour               1000    g

Salt                                  17.5 g

Instant Yeast                 15    g

HFCS-55                        80    g

Water                            540    g

Shortening                     60    g


Mix all dry ingredients in mixer at low-speed using paddle attachment.

Gradually add the water mixed with HFCS-55, until dough forms a ball and leaves the side of the bowl clean.  About 2 minutes.

Stop mixer and change paddle attachment into a dough hook.

Add shortening and increase speed.  Knead for about 20 minutes.  By then dough should be smooth and elastic.

Remove dough from mixer, form into a ball and let rest in a greased glass bowl covered with plastic wrap for about 30 minutes or until dough doubles in size.

Divide dough into 420g per piece.  Shape into a ball and let rest for 20 minutes.

Grease loaf pans.

Shape dough into loaf and place in greased pan and let rest in pan, covered with a warm damp cloth for 1-1/2 hour.

Bake for 25 minutes in a pre-heated 350ºF – 375ºF electric oven (400ºF gas)

Remove from pan and cool on its side.



2 Responses to “Home-made Loaf Bread”

  1. Your homemade loaf looks perfect. The bread look soft and delicious. I would love to make some yummy sandwich with that 🙂

  2. thewingedpalate Says:

    Hi Tes,

    The loaf was surprisingly easy to make and it was wonderful with pbj 😀

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