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Red Bean Loaf


Nothing beats the sweet aroma of freshly baked bread, what more if it's home made  ....... and in a short while you can savour a warm, crusty loaf straight from the oven!


Mix in the sifted flour, salt, sugar and yeast, slowly add in milk, beat for a second, then add in butter.
Dough is ready when it leaves the sides of the mixing bowl.
Cover the dough with a damp cloth, let prove in a warm place till double in bulk.
Dough is ready for shaping when an indentation is left after pressing with a finger.



Roll dough into an oblong, spread the red bean paste in the middle.
Fold up from top and bottom, make sure the paste does not seep through the sides.
Turn over and roll into an oblong again.
Fold up the rolled dough.  Seal the edges.

  

Put roll, seams down, ( shape roll too much till the bean paste is about to be exposed, need patching up, ha, ha), into a lightly greased loaf pan, cover with a damp cloth and let prove again for about 40 mins.
Apply egg glaze onto proved dough and sprinkle on sesame seeds.

  



  

Soft, fluffy bread fresh from the oven with a crispy top  ............. mmmm

Ingredients for Dough
  • 200 gm high protein flour - sifted
  • 17 gm caster sugar
  • 1/8 tsp salt
  • 3.5 gm or 2/3 tsp yeast
  • 115  ml milk
  • 30 gm butter/margarine 
Filling      -  150 gm red bean paste
Topping  -  Sesame seeds

Method
  1. Mix in sifted flour, salt, sugar and yeast with the dough hook of your mixer.
  2. On low, slowly pour in the milk, mix for a second.
  3. Mix in the butter and continue to beat till dough is smooth and leaves the sides of the mixing bowl.
  4. Cover the mixing bowl with a damp cloth, let prove for 50 mins. in a warm place till double in bulk.
  5. Dough is ready for shaping when an indentation is left after presing with a finger.
  6. Remove dough onto a floured surface, knock back the dough to expel some air.
  7. Roll into an oblong  about 1/4 inch thick, spread the red bean past in the middle of the oblong, fold the top over to cover the paste and from the bottom to overlap the top fold.
  8. Turn over and roll out into an oblong, taking care not to let the paste break out.
  9. Then roll up firmly like a swiss roll, tuck in the sides and place into a lightly greased 8.5" x 5" x 3" loaf dish.
  10. Cover with a damp cloth and let prove for 40 mins. in a warm place till double in bulk.
  11. Apply egg glaze, sprinkle on some sesame seeds.
  12. Bake in a preheated oven @ 180 deg C for about 20 to 25 mins. or till golden brown.
  13. Unmould and let cool on a wire rack.

Comments

  1. Good idea, next round I would try this.
    Have a nice day ahead!

    ReplyDelete
  2. oh yap..this is definitely a great loaf for the breakfast and the mid-day snack!

    ReplyDelete
  3. Looks so delicious especially with the crispy top :)

    ReplyDelete
  4. This size of bread perfect for two! Wow Cheah, you're getting there....Soon, you'll be a pro in bread making.
    Enjoy & have a nice day!
    Regards,
    Kristy
    p/s my hubby salute me for typing with 9 fingers! hahaha....

    ReplyDelete
  5. Looks very soft! Great job!

    ReplyDelete
  6. Soft yummy bread. I need more time to bake bread.

    ReplyDelete
  7. Pete
    Thanks. Looking forward to your posts. You have a great day too!

    Angie
    It was still soft, overnight.

    3 hungry tummies
    Yes, I always 'attack' the crust!

    Kristy
    Wow, you can still type with that finger of yours? I'm not pro, just like to experiment with different shaping and filling.

    Thanks, Jeannie.

    penny
    It's fun baking bread, so many styles to learn and experiment with.

    Sonia
    Totally agree with you!

    ReplyDelete
  8. You are right, the aroma of baking bread is intoxicating. This is a healthy and good looking one!

    ReplyDelete
  9. Thanks, Shirley. Have been bitten by the 'bread' bug lately!

    ReplyDelete
  10. Cheah...I can see you are now more into bread making...i am very happy when the bread turns out great. :0 Have fun making them:)

    ReplyDelete
  11. Wow...Cheah, your baking is improving by leaps and bounds. This just looks really delicious. The texture is so fine. I love the red bean paste too. Well done!

    ReplyDelete
  12. I love red bean in breads! Your bread looks so soft and fluffy!

    ReplyDelete
  13. Elin
    I just make bread and that's dinner, and then I can go for my swim. Lazy huh!

    Mary
    Oh, still have plenty of room for improvement.

    pigpigscorner
    Thanks. Good thing is I don't have to cook the bean paste, too tedious, store bought!

    ReplyDelete
  14. Ah... I made two loaves of this today because the first didn't rise well, but even the second one rose very prettily and then shrunk again to the same size when in the oven ㅠㅠ so now I have two loaves of flat bread... but it is still delicious!! Hopefully I will get to try again soon... do you have any idea what might have gone wrong? The second time I proofed the yeast with the sugar and a little water since it didn't rise the first time, and after that the dough rose nicely up until I put the egg wash on after the second rise, when it deflated and never recovered.

    ReplyDelete
  15. I tried to make this twice today! The bread is really delicious but both times it turned out very flat for me :( The first time it didn't rise well so on the second loaf I proofed the yeast beforehand, but even though the second time the dough rose nicely when I added the egg wash the dough deflated to the same height as the first loaf and didn't recover >< Although my bread is really yummy yours looks so soft and fluffy so I will keep trying until I get a similar result!

    ReplyDelete
    Replies
    1. Thanks for dropping by my blog. May I know where are you from? I'm in Malaysia and we have tropical climate the whole year through, which incidentally is good for proving bread. The yeast that I use is dry yeast. If your weather is cool or cold it's definitely difficult to prove bread. Over here, I just need to cover the bowl with a piece of damp cloth and leave it in the kitchen and it'll rise to around double the size after say, about 50 to 60 mins. You'll need to beat the dough till the whole piece of dough leaves the sides of the bowl when the dough hook is lifted up. Hope this helps.

      Delete
  16. Thanks for another informative website. Where else may I am getting that tygpe of information written in such a perfect way?
    I've a mission that I am just now running on, and I've been at the gance out for such info.


    Loook at my blog regular clutch

    ReplyDelete

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