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Gula Melaka and Walnut Bread






This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

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Gula Melaka and Walnut Bread Recipe - Yudane Method



Yields: 1 loaf

INGREDIENTS:

Yudane:
85g bread flour (Japanese high gluten flour)
85g boiling water

Bread:
280g bread flour (Japanese high gluten flour)
1 1/2 tsp instant yeast
35g gula melaka, chopped or dark sugar
1 tsp salt
15g butter
200 - 210g fresh milk or full cream milk

40g walnuts, toasted and slightly crush with hand

Utensils:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")


METHOD:

Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
  2. Cling film and place in the fridge overnight or leave outside at room temperature at least 4 hours.
  3. Take out from the fridge 30 minutes before using to return to room temperature.
Bread:
  1. Bring 210g milk, gula melaka and pandan leave to boil over low heat, remove from heat once gula melaka melted and strand the mixture. Set aside to cool. Please omit this step if dark sugar is used.
  2. Put all ingredients together with yudane dough (except butter and walnut) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
  5. Form each portion to a ball. Flatten with rolling pin into a dish. Spread the walnuts pieces.
  6. Fold right to centre and fold left overlap it. Spread some walnuts pieces again.Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
  7. Place all dough in the prepared loaf pan. Let it rise for another 30 - 45minutes or until double in size.
  8. 15 minutes before baking, preheat the oven to 190C.
  9. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  10. Remove bread from oven and let them cool on rack completely before slicing.


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