Bah Kwa & Cheddar Cheese Sourdough Loaf by Meng-Choo Tan

Unbleached Bread Flour - 250 gm
Stoneground Wholemeal Flour - 50 gm
Water - 75 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant yeast - small pinch (I measured this today and it was about 0.2 gm)
Sourdough starter - 150 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)



For those without the Sourdough starter, this is the instant yeast version.

Unbleached Bread Flour - 325 gm

Stoneground Wholemeal Flour - 50 gm
Water - 150 gm
Milk - 100 gm
Honey - 30 gm
Salt - 6 gm
Butter - 30 gm
Instant Dry Yeast - 6 gm
Cheddar Cheese cubes - 30 gm
Bah Kwa bits - 30 gm
Mix well with bm or mixer.
Rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Snf - rest 30 mins
Final shape
Proof about 45-60 mins in Basket

Preheat Dutch oven
Bake at 240C for total of 30 mins
(Remove cover after 15 mins)

Pandan Loaf by Irene Chan-Whitlam

125ml milk
1 egg
260g bread flour
20g cake flour
20 butter
1/2 tsp yeast
20g sugar
1 tsp Pandan paste
1/2 tsp Pandan flavour

Put everything into your bread maker using basic loaf function.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775567255845686/