pork floss bread

In case you are wondering why you see photographs of an entire loaf of bread in the rest of this post but three small bread buns in the photograph above, it is because I "pinched" a bit of the bread dough from the loaf of pork floss bread that I was making and made shaped three small buns for Da, our friend SC (who happened to be at our home) and myself.

For the main ingredient, I used the crispy pork floss with sesame seeds and dried seaweed that SC gave us. However, if you do not manage to buy the three items already pre-mixed together (which SC bought from Bee Cheng Hiang, by the way), you can always mix them yourself.

The dough rises very well during proofing and continues to rise during the baking process. As such, I would advise that you place the loaf pan on the lowest rack in your oven.

INGREDIENTS

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter
1/3 cup castor sugar
1 tsp salt
2 cups pork floss (I used a mixture of crispy pork floss, sesame seeds and dried seaweed)
3 3/4 cups bread flour
2 tsp instant dry yeast

METHOD

1. Place all the ingredients (except the bread flour and yeast) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough for 5 minutes.

6. Place the dough in a loaf pan that has been greased and lined with baking paper.

7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 190 degrees celsius for 35 minutes.