Hotel Bread - hand made
not baking bread for almost 2 weeks now is really killing me, so yesterday, despite my sick condition, i decided to make bread . Immediate after work , i rush back to begin my project!What bread shall i do? i went online and decided to try out this hotel bread recipe form Jane's corner

I was very happy with the result/texture eventhough i burn the top , i was too greedy as i want it fluffier and actually it already rose 80% of the tin but i still greedy and end up it prrof over the mould and touches the rod on the oven.s ceiling! i cant even put a aluminium foil in between, so the bread was burned on the surface, or else it will be just like the bread from patti france! it smell so good and i would urge you to give it a try!

after proof 1 hour

2nd proof about 1 hour

oven was too small it was burned or else will look very good :-(

very soft

Tip
-next time just proof about 80% , takes only 30 min( i baked at night) if morning will be faster
- i will add touch of salt if i do it again
-this bread is very sticky , i think i added 50g flour, but the texture is still soft , if you are using a heavy duty mixer, i think will be fluffier :-)
-stay soft til 3rd day morning

Handmade Milk Bun

Man cannot live on bread alone...true. I started baking with bread and not cake and till today i still love making bread. The process, kneading, proofing, deflating, shaping and watching it puff up and the aromas give me tremendous joy whenever i have making them. Is also a great stress releaser...

this recipe is slightly on the sticky dough but not too difficult to handle. Uses the overnight sponge dough. My first succesful bread was using this method, the texture is soft and can last you without turning hard for at least 3 days, you got to keep in fridge on the 4th day

I made 2 overnight sponge dough , one for the milk bun and the other for the charcoal bun.

Overnight spongh dough (12 hrs)

before proof

After double in size

defalting the dough

2nd proof