For some reason, we have accumulated several packs of self-rising flour and glutinous rice flour. None of the recipes called for self-rising flour. After some Internet searching, it appears that the self-rising flour can expire due to the additives to make it rise.
I have decided to treat it as ordinary flour to finish it. Nothing is simpler than baking a loaf of bread. After several tries by the kids and me. I think I nearly got to commercial off-the-shelf bread with the use of a stand mixer. Now for the glutinous rice flour.
Recipe for 1 loaf tin
- 2.5 cups flour
- 1 tsp salt
- 2 1/4 tsp yeast
- 2 tbsp sugar
- 1 1/4 cup milk
- 2 tbsp butter
Instructions
- Mix the dry stuff together with the mixer bowl.
- Warm the butter in the milk. Not too hot or the yeast will get cooked!
- Mix with the J hooks,
- Slowly pour the wet into the dry.
- Make sure all are incorporated.
- Mix for 7 minutes till the dough separates from the bowl. Add flour by the tablespoon if required.
- I have added 3 tablespoons before. It won’t away from the bowl. I think this is the texture of the flour.
- Cover and wait for 1 hour.
- Prepare a baking tin and coat it inside with cooking oil.
- Poke the dough till the first knuckle. If the indentation remains, it has risen enough.
- Pop-out the dough onto a Teflon rolling sheet.
- Roll it flat to burst the air bubbles.
- Roll up the dough and put it into the baking tin.
- Proof for 1-2 hours.
- Poke the dough till the first knuckle. If the indentation remains, it has risen enough.
- Bake at 180 C for 30-40 minutes or when it taps hollow.