Pumpkin Pull-Apart Bread

Ingredients:

350g bread flour
10g milk powder (optional)
40g caster sugar
5g instant dried yeast
4g salt
140g mashed cooked pumpkin
145g (1 egg + milk)
35g olive oil

For brushing:
30g melted buter
30g condensed milk

Icing sugar for dusting (optional)

• Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except oil.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in oil and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  
• Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
• Punch down the dough to release trapped air.  Divide the dough into 12 equal pieces.  Roll into balls. Cover and rest for 15 minutes.
• Flatten the dough and brush with melted butter and condensed milk mixture;  fold into half .  Then place into a greased loaf pan.  Repeat with the rest of the dough.  Cover and let it rise until almost doubled (90%). 
• Preheat oven to 170°C.
• Sift some icing sugar on the surface of the buns before baking.
• Bake for about 30-35 minutes or till golden brown.

Window Pane Test:  This is the best way to determine if your bread dough is properly kneaded.  To do this, take a small chunk of dough and stretch it between your fingers.  If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).

Soft White Sandwich Loaf

There is clearly a baking craze going on now.  Just look at the supermarket shelves which have been stripped bare of pantry items, for instance flours, be it plain, self-raising or bread flour.

If you can't find any bread flour on the supermarket shelves, fret not.  You can make your own bread flour by mixing 1 part of Gluten Flour to 25 parts of Plain (All-Purpose) Flour to increase the protein content. 

With the homemade bread flour, I made a small loaf of bread which turns out to be very soft.

Ingredients:
300g bread flour
10g milk powder
1/4 tsp salt
40g caster sugar
5g instand dried yeast
200g liquid (1 egg + milk)
25g extra virgin olive oil

• Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except butter.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  Then knead in raisins.
• Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
• Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.
• Flatten the dough and roll it up tightly.  Place onto a greased pullman tin (20.5 x 10.5 x 9 cm).  Cover and let it rise until almost doubled (90%).
• Preheat oven to 170°C.
• Bake for about 45 minutes or till golden brown.

Soft Wholemeal Loaf

(A)
290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast

(B)
205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil

• Combine all ingredients (A) in a mixing bowl and mix well.  Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.  
• Divide into 3 portions.  
• Flatten the dough and roll it up tightly.  Place onto a greased loaf pan (24 x 13 x 7cm).  Repeat with the other 2 portions of dough.  Cover and let it rise until almost doubled (90%).
• Preheat oven to 190°C.
• Bake for about 35 - 40 minutes or till golden brown.

Brown Flaxseed Bread

This is basically a white bread recipe enriched with some brown flaxseed meal which imparts a beautiful colour to the bread and also gives a nutty and earthy flavour.   Flax is a natural superfood, packed with healthy nutrients and antioxidants. If you can't find flaxseed meal, you can make your own by grinding whole flaxseed using a coffee grinder or blender.

Tangzhong Starter: 
40g bread flour
200g water

• In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
• Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up.  Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  

(A)

250g bread flour

20g brown flaxseed meal

10g chia seeds

15g caster sugar

3g sea salt

15g milk powder (optional)

5g instant dried yeast

(B)

100g tangzhong

(C) Whisk together: (Total liquid=170g)

55g egg (lightly beaten)

30g honey/condensed milk

85g fresh milk (adjust the quantity of milk to make up to 170g in total)

(D)

30g coconut oil

• Combine all ingredients (A) in a mixing bowl.  Add in (B) followed by (C).   Knead until well combined and smooth.  Then add in (D) and continue kneading until dough is smooth and elastic and passed the "window pane test".
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.
• Flatten the dough and roll it up tightly.  Place onto a greased pullman tin (20.5 x 10.5 x 9 cm).  Cover and let it rise until almost doubled (90%).
• Preheat oven to 170°C.
• Bake for about 45 minutes or till golden brown.

Sweet Potato Bread Loaf

 

230g bread flour
30g caster sugar
1/4 tsp sea salt
4g (1 tsp) dried instant yeast 
100g mashed sweet potato
25g egg (lightly beaten)
140g fresh milk
20g coconut oil

• Combine flour, sugar and salt together until well blended. Add in dried yeast and mix well. Add in mashed sweet potato, eggs and milk.    Knead until it forms a slightly sticky dough.   
• Then add in coconut oil.  Knead until the dough is smooth and elastic.  
• Shape dough into a ball and placed in a bowl covered with cling wrap.  Leave it in a warm place to rise until doubled.
• Punch down to expel trapped air.  Divide into 4 equal portions.
• Rest for 10 mins.  
• Flatten the dough and then roll up like Swiss Rolls. 
• Place the rolls on a lined loaf pan.  Cover with cling wrap and leave to proof until doubled.
• Using a sharp knife, make a slash on the bread and place strips of butter into the incision.  Then sprinkle some raw sugar over.
• Bake in a  preheated oven at 180°C for 35 minutes or until golden brown.  

the dough rose to more than double...

Creamed Corn Bread Loaf

This is a wonderfully moist, soft and delicious bread and you can even eat it on its own - without any spread or butter.

Ingredients:

(A)

250g bread flour
20g plain flour
15g milk powder
40g raw sugar
1/4 tsp (2g) sea salt
6g instant dried yeast

(B) Combine together:
80g cold water
80g creamed corn
15g condensed milk
30g beaten egg

(C)
35g butter

• Grease a loaf pan (8x4x3 in / 20.5x10.5x7.5 cm). 
• In a stand mixer fitted with a dough hook, combine all the ingredients (A) in a mixing bowl. 
• Pour in the mixture (B) and knead until the dough is elastic and smooth and leaves the sides of the mixing bowl.  
• Incorporate the (C) butter into the dough and continue to knead until it passed the window pane test (whereby the dough can be stretched into a paper-thin film without tearing and is translucent).
• Divide the dough into 3 equal portions.  Flatten each portion of the dough and roll it up like swiss rolls and place them in the greased loaf pan . Cover with cling wrap and let it rise until it reaches 90% of the height of the pan.
• Bake in a preheated oven of 180°C on the second lowest rack in the oven for about 45 - 50 minutes (tent the top loosely with foil once the bread is sufficiently brown).

Wholemeal Bread Using Prefermented/Sponge Dough

 

This is a two-step bread making process; the first step is to prepare the sponge dough and leave to ferment (rise and doubled in volume) and the second step is to incorporate the fermented sponge into the final dough. Taking the extra step is totally worth it when you bite into the soft and airy texture of the bread.  Since this is a small dough, it took me about 25 minutes  kneading (with hands) to achieve window pane stage.

Step 1:  Prepare Sponge Dough

35g lukewarm water
2g (1/4 tsp) caster sugar
2g (1/2 tsp) instant yeast
50g bread flour

• Dissolve sugar in the water.  Add in yeast and stir until completely dissolved.  
• Add yeast mixture into the flour and mix into a dough.  Then knead dough until smooth.  Place in a bowl or container and cover.  Leave to ferment until double in volume.

Step 2:  Main Dough

(A)

160g bread flour

40g plain flour (or bread flour)

5g wheat germ

5g wheat bran

15g milk powder

20g caster sugar

2g (1/2 tsp) sea salt

140g liquid (water + 1 egg)

all of the above prefermented dough

30g butter, softened

(B)

20g walnuts, chopped

10g chia seeds

20g sunflower & pumpkin seeds

• In a mixing bowl, combine everything together, except butter.  With a wooden spoon mix until a soft and shaggy dough is formed.
• Turn the dough onto the benchtop and knead for about 10 minutes or until it is less sticky and smoother.
• Add in butter gradually.  Keep kneading until you get a smooth and elastic dough which doesn't stick to your hands and pull away from the benchtop.  Take a little dough and stretch to a very thin and almost transparent membrane without tearing to achieve the window pane stage.
• Place the dough in a lightly greased bowl and cover with clingfilm.  Leave it to rise until doubled in size.
• Punch down the dough to release trapped air.  Gently flatten the dough into a rough rectangle. Fold the rectangle into thirds. Give the dough a quarter turn and repeat the process. Or you can roll up the dough similar to a swiss roll after flattening it. 
• With seam side down, place the dough into a lined loaf pan (20.5 x 10.5 x 7.5 cm).  Loosely cover with clingfilm and leave to rise until almost doubled in size. (To check if the dough is ready for the oven, gently press the dough with a finger; the indentation should spring back slowly but remain visible. If it springs back quickly, that means the dough needs to proof a little longer).
• In a preheated oven at 180°C, bake for 30 - 40 minutes or until bread sounds hollow when tapped on the bottom
• Transfer to a wire rack to cool.

[Weight of dough:  500g]

Soft Wholemeal Bread

Wholemeal flour will turn rancid if left at room temperature for extended periods of time. Instead of buying wholemeal bread flour in bulk and also to save costs, I've decided to mix wheat germ and bran to the white bread flour to make wholemeal flour.  This way you can experiment and make adjustment to the ratio of flours, germ and bran.  Bear in mind that wholemeal flour absorb more liquid than plain flour, therefore it is necessary to use more water or milk in the dough.  Otherwise the bread will turn out like dense bricks!

Ingredients:  For 1 loaf of bread

Water-Roux or Tangzhong Dough:  Refer here on how to cook the water-roux
20g bread flour
100g water or milk

Main Dough:
245g bread flour
5g organic wheat bran
5g organic wheat germ
5g milk powder (optional)
10g chia seeds
25g caster sugar
5g salt
4g instant dried yeast
30g egg, lightly beaten
100g yogurt or milk
90g tangzhong dough
30g butter, cut into small pieces

• In the bowl of the stand mixer, combine all the main dough ingredients together, except butter. With the dough hook attached, mix until the dough comes together.
• Add in the butter gradually.  Continue mixing until dough is smooth, shiny and elastic; and passed the window pane test. 
• Place the dough in a lightly greased bowl and cover with cling wrap.  Let it rise until doubled in bulk.
• Punch down the dough to release trapped air.  Roll into a ball, cover and let it rest for 15 minutes to give the gluten a chance to relax which will help with the shaping of the loaf later.
• Flatten the dough into a rectangle with the heels of your hands.  Roll up tightly like swiss rolls and place into a lightly greased loaf pan.  Cover with cling wrap and leave to rise until almost doubled.
• Slash the top of the dough with a razor blade and brush with egg wash.
• Bake in a preheated oven of 175°C for about 30 minutes or until golden brown.
• Remove bread from the oven and let it cool in the pan for about 5 minutes before turning out onto a wire rack to cool completely.

One-time Proofing Soft Bread (Killer Toast)

It's the bread recipe that's gone viral in the social media lately - the Killer Toast and it claims to produce very soft and irresistible textured bread. Victoria Bakes highly recommended this super uber soft bread and I totally trust Victoria as she has shared quite a number of fantastic bread recipes before. Hop over to her blog for more great recipes.

If you are familiar with breadmaking, you would know the few basic steps - mixing, first rise (or bulk fermentation), shaping, proofing and baking which takes up a long time (at least in my case on cold days).  However this Killer Toast recipe skips one step in the fermentation process. One-time proofing?  Wow, that's music to my ears! You just need to knead, shape, proof and bake!   It means cutting down the number of hours in waiting for the dough to rise twice. 

Yesterday I decided to try out the famous recipe. It was a very cold day whereby the temperature dipped below 18°C indoors. I didn't record the time it took from start to finish, however, by 3pm I could sit down and have a slice of freshly baked bread with my cuppa.  

Liquid mixture:  90g eggs + 70g cream + 200g milk = 360g in total

Knead to get a smooth, silky and elastic dough that doesn't stick to the mixing bowl before incorporating the butter into the dough

To achieve the window-pane test (crucial) - the dough must be stretchy and smooth and translucent 

A beautiful smooth, soft and silky dough ...

Shaping the dough

... before proofing

after proofing ...

I doubled the original recipe to make 2 loaves ~

Dry mixture:

520g bread flour

60g caster sugar

4g salt

9g instant dried yeast (increased the amount of yeast)

Liquid mixture: Total of 360g

90g eggs

70g thickened cream

200g fresh milk

60g butter, cut into cubes

• Grease 2 loaf pans (8x4x3 in / 20.5x10.5x7.5 cm). 
• In a stand mixer fitted with a dough hook, combine all the dry ingredients in a mixing bowl. 
• Pour in the liquid mixture and knead until the dough is elastic and smooth and leaves the sides of the mixing bowl.  
• Incorporate the butter into the dough and continue to knead until it passed the window pane test (whereby the dough can be stretched into a paper-thin film without tearing and is translucent).
• Divide the dough into 6 equal portions (165g each).  Flatten each portion of the dough and roll it up like swiss rolls.  Place 3 rolls in each greased loaf pan .  Cover with cling wrap and let it rise until it reaches 90% of the height of the pan.
• Bake in a preheated oven of 170°C on the second lowest rack in the oven for about 45 - 50 minutes (tent the top loosely with foil once the bread is sufficiently brown).

Japanese Cream Pull-Apart Bread

 

 

Recipe Source:  Alex Goh's Japanese Cream Bread taken from Magic Bread

Ingredients:
(A)
120g bread flour
85g boiling water

(B)
380g bread flour
75g caster sugar
6g salt
8g instant yeast

(C)
120g cold milk
100g whipping cream (I used thickened cream)
1 cold egg

(D)
40g butter

(E) Mixed together:
25g butter, softened
25g condensed milk

(F)
dried blueberries
dried cranberries
almond flakes

• (A):  add the boiling water into the flour, mix until well combined to form a dough.  Cover and set aside to cool.  Refrigerate dough for at least 12 hours.
• (B):  Mix all ingredients until well combined.  Add in (C) and knead to form rough dough.  Add in (A) and knead until well combined.
• Then add in (D) and continue to knead until an elastic dough is formed and passed the Window Pane Test.
• Place the dough, covered, in a warm place to proof until double in size.
• Punch down and knead lightly. Roll the dough into a rectangle and using a pizza cutter, cut the dough into strips.  Brush (E) mixture liberally on the first strip of dough and place a second strip over the first one. Repeat until you get a stack of 4 strips.  
• Then cut the stack crosswise through all the 4 layers, into 6 equal rectangles.  Arrange the rectangles vertically into a 20cm chiffon pan that had been greased with (E).
• Cover and let it proof until almost double in size.  Brush (E) over the top and sprinkle (F) over the top.
• Bake in a preheated oven at 180 deg C for about 25 minutes.

Seeded Bread

 

This recipe is based on Alex Goh's (Magic Bread) method of using both overnight sponge dough as well as gelatinised dough.  Both have to be prepared the night before as they need to be refrigerated for at least 12 hours before they are kneaded into the rest of the ingredients for the main dough.

This seeded loaf is loaded with nutritious and scrumptious ingredients such as wholemeal flour and four types of seeds (chia seeds, pumpkin seeds, sunflower seeds and sesame seeds) that give a tasty crunch.  It makes a great toast  too.

Ingredients:

(A)  Gelatinised/Scalded Dough:
80g wholemeal bread flour
75g boiling water

(B)  Sponge Dough:
100g wholemeal bread flour
1/4 tsp instant yeast
75g water

(C)  Main Dough:
350g white bread flour
30g chia seeds
20g black sesame seeds (lightly toasted)
10g white sesame seeds (lightly toasted)
30g pumpkin seeds
30g sunflower seeds
2 tsp salt
1 1/4 tsp instant yeast
20g honey
20g condensed milk
35g egg white
165g cold milk
30g Rice Bran oil

Egg wash & topping
beaten egg whites
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp black & white sesame seeds
2 tbsp poppy seeds

• (A)  Add boiling water into flour and mix until well blended to form a dough. Cover and set aside to cool.  Refrigerate for at least 12 hours.
• (B)  Mix yeast and water together.  Add in flour and mix to form a dough. Let it proof for 30 minutes; cover and refrigerate overnight.
• In a mixer fitted with a dough hook, combine all ingredients in (C) except oil together.  Then add in (A) and (B); knead until well combined.  Gradually add in oil.  Continue to knead until dough is smooth and elastic and passed the window pane test.
• Place the dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until doubled.
• Once the dough has doubled, knock back the dough by gently kneading a few times.  Remember, you only want to knock out any large air bubbles; so too much handling at this stage will make the dough lose its lightness. Divide dough  into two equal portions.  Shape into balls, cover and rest for 20 minutes.
• Flatten the dough into rectangle.  Fold both shorter ends into the centre and make a quarter turn, then flatten again into a rectangle. Starting from the short end, roll up tightly.   
• Combine all the extra seeds (for topping) on a plate and roll the doughs in them.  
• Place the two rolls into a greased loaf tin.  Using a sharp knife make a few diagonal slashes on the loaf, deep enough to open up slightly.  Cover and let it proof again until almost double.
• Brush the dough with egg whites and sprinkle liberally to coat surface with mixed seeds.  
• Bake loaf in a preheated oven of 180 deg C for about 45 minutes or until golden brown.  
• Remove bread from the pan immediately to cool on a wire rack.

Wholemeal Loaf

Recipe taken from Carol Easy Life using straight dough method.

Ingredients:

170g bread/high protein flour
170g organic wholemeal bread flour
1 egg (about 40g)
3/4 tsp instant yeast
10g milk powder
3/4 tsp salt
1.5 tsp caster sugar
160g cold water

30g olive oil

• Place everything except olive oil into a mixer bowl fitted with a dough hook. Knead until well combined.  
• Gradually add in olive oil and continue to knead until dough is smooth and elastic and passed the window pane test.
• Place dough in a lightly greased bowl, cover with cling wrap and let it rise until doubled in volume.
• Punch down to release trapped air.  Divide dough into three equal portions and rest for 10 minutes.
• Flatten the dough into rectangular shape and roll them up like swiss rolls, then place them into a greased loaf pan (20 x 10 x 10 cm).  Cover and let it proof again until almost doubled.
• Bake in a preheated oven of 180 deg C for about 35 minutes or until golden brown.
• Remove bread from the pan immediately and let it cool on a wire rack.

Oats-Wholemeal Bread

Do you know that the aroma of freshly-baked bread has more than just the power to make your mouth watered, it can also make you kinder to strangers? According to a study on the effects of delectable aromas and social interaction, the French researchers found 'spontaneous help was triggered by pleasant ambient smells'.  When volunteers dropped items outside a bakery giving off the sweet scent of baking bread, 77% of passers-by stopped and helped.  While other studies have made a connection between pleasant smells to better moods, the new study sought to make a concrete tie between aromas and good deeds.  Isn't that interesting?  

Adapted from Carol's  湯種100%全麥吐司

Ingredients:

(A) Tang Zhong Dough (mix together and chill overnight in the fridge)

50ml scalded milk

50g organic wholemeal bread flour

(B) Main Dough

100g Tang Zhong

200g organic wholemeal bread flour

50g rolled oats

1 egg (50g)

1 tsp instant yeast

1/2 tsp salt

30g honey

90g cold milk

30g olive oil

extra rolled oats for topping

• In a mixer fitted with a dough hook, combine all ingredients (B) except oil together.  Then add in (A), knead until well combined.  Gradually add in olive oil and continue to knead until dough is smooth and elastic. 
• Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume.
• Once the dough has doubled in size, punch it down and divide into two equal portions.  Shape into balls.  Cover and rest for 20 minutes. 
• Flatten the dough into rectangular shape and roll them up like swiss rolls.
• Place the two rolls  into a greased loaf pan; cover and let it proof again until almost doubled or 90%.  Spritz the dough with water and sprinkle with rolled oats.
• Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
• Remove the bread from the pan immediately.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Wholemeal Seeded Bread

 

(Makes 2 loaves)

Starter Dough:

210g organic bread flour

90g plain flour

24g caster sugar

6g instant dried yeast (1 1/2 tsp)

245g water

Main Dough:

250g organic wholemeal bread flour

50g plain flour

30g caster sugar

80g mixed seeds (sunflower, black and white chia seeds & pumpkin seeds) 

1 tsp salt

25g milk powder

160g water

70g butter, softened

• Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until dough rises and becomes sticky and have a stringy appearance ("honeycomb-like").
• In a mixer fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in the starter dough, knead until well combined.  Add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with cling wrap and place it in a warm place to rise until dough is doubled in volume.
• Punch down the dough to release trapped air.  Divide dough into 6 equal portions.  Roll each portion into a round shape; cover and rest for about 20 minutes.
• Flatten the dough into a rectangular shape and roll them up swiss rolls style. Place 3 rolls into each greased loaf pan; cover and let it proof again until almost doubled (or 90%).
• Bake in a preheated oven at 170 deg C for about 35 minutes or until golden brown.

Starter Dough:  Sticky with a stringy appearance ("honeycomb-like")

Soft Sandwich Bread

  

 

This Sandwich Bread is really really soft even after two days.  Although it might take a little extra time to prepare the overnight sponge dough as well as the gelatinised dough, I find that it is really worth the effort.  

I usually make more than one loaf of bread at a time.  After allowing the bread to cool, I'd pack them into freezer bags and put them in the freezer.  To defrost the frozen bread, take the required portion out from the freezer the night before and bring it to room temperature. Otherwise just defrost the frozen bread in the microwave oven before eating.  The bread still retain its softness.  

Recipe Source:  Alex Goh's Magic Bread

Ingredients:

(A) gelatinised dough
150g bread flour
105g boiling water

(B) overnight sponge dough
100g bread flour
60g water at room temperature
1/4 tsp instant dried yeast

(C) 
450g bread flour
20g milk powder
45g sugar
10g salt
9g instant yeast

(D)
285g cold water
120g overnight sponge dough (however I used all from (B)

(E)
60g butter

• Add the boiling water from (A) into flour, mix until well-blended to form a dough.  Cover and set aside to cool.  Keep it in the fridge for at least 12 hours.
• Mix water and yeast in (B) until well blended.  Add in flour and mix to form a dough.  Let it proof for 30 mins.  Cover with cling wrap and refrigerate overnight.
• Mix (C) until well-blended.  Add in (D) and knead to form a rough dough.  Then add in (A) and knead until combined.
• Add in (E) and knead to form elastic dough.  Let it proof until dough doubled in size.
• Divide the dough into 6 equal portions and mould it round.  Let it rest for 10 minutes.
• Flatten the dough then roll it up like Swiss roll.  Let it rest for 10 minutes.  Repeat this process once more and place 3 pieces of dough into a greased sandwich loaf tin.  
• Proof until nearly doubled in size.  
• Bake at 170 deg C for about 35 minutes.  
• Remove from the tin immediately once it is baked.