Basic Bread Recipe / Resipi doh roti asas

I have a number of go-to recipes for basic bread dough. Most of them are practically similar. However, one valuable thing I learn about making dough is the addition of water roux. I learn about water roux from Kak Ros's blog: Bukan Sekadar Masakan.  

According to MamaFami from her blog 'MamaFami's Spice and Splendour' (cut and paste):

"Water roux is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. To make the Water Roux Starter, you need 1 part flour, 5 parts water".
Ingredients :

50g flour
250g water

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C or until thickened. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

 

Water roux. Image taken from Bukan Sekadar Masakan.

My well-risen dough, just before baking.

Now that I know the magic of water roux in bread making, I have always been adding it in almost every bread recipe. The following basic bread dough recipe which I have been using is taken from My Resipi website and I tweak the recipe a little by adding water roux. The original recipe calls for 250ml of water and I had to reduce it to 100ml since I added water roux yielded from the mixture 50g flour and 250ml water.   

Basic Bread Dough
Adapted from My Resipi

Ingredients:
To activate yeast:

5 tsp instant yeast
100ml warm water or milk

1 tablespoon sugar
1 tablespoon flour

To make water roux:

50g flour

250ml water

For the dough:

600 g (5 cups, leveled) all-purpose or bread flour
120g caster sugar
1 tsp salt
2 tbsp milk powder (optional)
1 egg, beaten
60 g softened butter/ margarine
Water roux  

1 egg, beaten + 2 tbsp milk (for egg wash)
Melted butter/ margarine (for brushing on cooked bread)

 

Method:

To activate yeast: In a small bowl, combine the yeast, sugar, flour and warm water/milk. Set aside and let the yeast do its thing.

To make water roux: Mix the flour and water in a saucepan and stir on medium heat for about a minute until thicken. Set aside to cool. 

To make the dough (by hand):

1. In a large bowl, combine and whisk the flour, milk powder (if using), sugar and salt together. 

2. Then, add in the activated yeast (should be frothy by now), cooled water roux and and an egg. Mix well. 

3. Using your hand, knead the mixture for about 5 minutes until a rough dough is formed. The dough might be rather dry and not elastic at this stage and there might still be bits and pieces of flour in the bowl.

4. Next, add in the butter or margarine into the dough. The dough might become greasy at first. Continue kneading using the heel of your palm until all the butter is incorporated in and the dough is no longer greasy and becomes smooth and elastic. 

5. Set the dough to proof for about an hour until it doubles in size.

6. After that, punch the the dough to release the air out. Now, you may shape the dough in any shape you like. Then, rest the shaped dough for at least 30 minutes to an hour to allow them to rise again.  

7. Preheat the oven to 350F or 180C. Brush the bread with the egg wash and bake in the preheated oven for 15 minutes (depending on the size of your bread) or until cooked. 

8. Lightly brush the tops of bread with the margarine or melted butter when done to prevent crust from getting hard.

Resipi Doh Roti Asas
Diolah daripada: My Resipi (Kak Fida)

Bahan-bahan:
Untuk aktifkan yis:

5 sudu kecil yis *saya guna Mauripan
100ml air/susu suam

1 sudu besar gula
1 sudu besar tepung gandum

Untuk membuat water roux:

50g tepung

250ml air

Untuk doh:

600 g (5 cawan rata) tepung roti atau tepung gandum
120g gula kaster
1 sudu kecil garam
2 sudu besar susu tepung (optional)
1 biji telur, dikocok
60 g marjerin
Water roux  

1 biji telur dikocok + 2 sudu besar  (untuk glaze)
Marjerin (untuk sapu roti selepas masak)

 

Cara-cara:

Untuk aktifkan yis: Dalam bekas kecil, satukan yis, gula, tepung dan susu/air suam. Ketepikan.

Untuk water roux: Kacau tepung dan air di atas api sederhana hingga memekat (dalam 1 minit). Sejukkan.  

Untuk membuat doh:

1. Dalam mangkuk yang besar, satukan tepung, susu tepung (jika guna), gula dan garam.

2. Selepas itu, masukkan yis yang telah diaktifkan tadi (yis akan berbuih), water roux dan telur yang dikocok. Gaul sebati. 

3. Dengan menggunakan tangan, uli bahan-bahan tadi sehingga menjadi doh yang kasar, dalam 5 minit. 

4. Selepas itu, masukkan marjerin/butter dan uli lagi doh sehingga menjadi licin dan elastik. 

5. Rehatkan doh selama 1 jam atau sehingga naik dua kali ganda.

6. Selepas itu, tumbuk doh untuk membuang angin dan bentukkan doh mengikut citarasa anda. Selepas itu, doh perlu direhatkan semula selama 45 minit atau sehingga berganda saiznya.  

7. Panaskan oven pada suhu 350F/180C. Sapu permukaan roti dengan campuran telur dan susu dan bakar selama 15 minit (bergantung kepada saiz roti) atau sehingga masak. 

8. Selepas dikeluarkan dari oven, sapu permukaan roti dengan sedikit marjerin/butter supaya roti kekal lembut.