Sunday, September 2, 2012

Honey Bread (With prefremented dough)

This was my second time baking this soft soft bread.

Recipe adapted from

Prefremented dough :-
250gm bread flour
160ml water
3gm instant yeast

Knead till pliable dough, no need to be smooth. Chill for 12 hours in the fridge or maximum 3 months inside freezer , covered .

Main Dough :-

270 gm Bread Flour
30gm cake flour
70 gm prefremented dough (above)
3 gm salt
12 gm milk powder
15 gm brown sugar
40gm honey
6 gm yeast
80 gm egg
8 ml fresh milk
35 gm butter

Knead the above till membrane stage. Covered and proved for an hour or till double .
Lightly knead to release air. Rest for 10 mins.
Then roll and shaped the dough. Proved second time till double .
Baked at preheated oven at 180 C for 30 mins.

Butter split top Honey bread

Verdict : Soft, Bouncy bread with slight tinge of honey smell.
Easy to achieve membranne stage , 1-1/2 cylce on bread maker.

Try it !


  1. I have a question- the bread seems to be under hydrated. I calculated it, and it seems the hydration is only at 43%! Is this an error? Or is the dough really dry? Anyways, looks really fluffy and I would like to try it. Thanks for sharing.

  2. Hi L, sorry for my late reply, i have double checked , yes , the recipe is correct. thanks !