Roti Aisbok Enda Payah Uli

Long time, I guess huh? Genki desu ka? Meaning how are you? Lately I've been busy learning Japanese phrases. And beside that, I've been busy making bread. Oh yeah! You're right, today I'm going to share a bread recipe, which I found somewhere on the net. Roti Aisbok Enda Payah Uli (Sabahan version). Actually, No-Knead-Refrigerator-Bread. Well feel free to read all way down!

This is my book of recipe :)

You can see those calculations I made to have the exact & accurate volume measurement of the ingredients.

NO-KNEAD-REFRIGERATOR-BREAD

What you need is simple as ABC. Here's a list:

1.5 tablespoon of active dry yeast

1.5 tablespoon of salt

6.5 cups of flour

3 cups of warm water

Large container

Measuring cup & spoon

See, easy!

Oh look at that, aren't they cute?

Okay your job should be a lot easier when you have the measuring cup & spoon. I won't help you with the calculation instead you should figure it out yourself. Go, math!

First, pour 3 cups of warm water into a large container. Stir in 1.5 tablespoon of salt. Should I recommend you only 1 tablespoon of salt because the bread I baked is kind of salty. Well it depends on you!

Then, add 1.5 tablespoon of yeast and stir. Let the mixture for a few minutes until yeast dissolves and starts bubbling. After that, add 6.5 cups of flour into the mixture. I used all-purpose flour. Stir whole mixture together until a loose, very sticky dough forms.

Now you should place the lid loosely on top of container and let the dough sit at room temperature (warm places) until it rises. It should take about 2 hours. You can see that slowly in time the dough rises and double in size.

2 hours later, seal the container. Place it in the fridge for overnight. Overnight = 12 hours. After that you can start baking your bread. Please note that the dough can be keep inside the refrigerator for 3 weeks. Whenever you want to bake your bread, just pick off a hunk of the dough and nicely put it into the loaf pan or just pan.

This is what the dough looks like after being refrigerated for overnight.

Preheat oven to 230 C. Grease the pan with butter. Put some oil on your hands to pick off a hunk of the dough so that it would not stick on your hands. I used olive oil, highly recommended. Ooh the dough is quite cold though, it makes a good feeling. After you have put it in your pan, slash the top of your loaf with a sharp knife to make it look professional. Like you are an expert baker. Omedeto!

Bake your loaf for 30-35 minutes at 230 C. For the last 5-10 minutes, kick the temperature up to 260 C. This helps the crust.

And ta-daaa!

WARUKATTANA! Sorry for the bad presentation. I will try harder for good presentation in the next bread making. This is an Apple + Nestum Bread. Aiyoh itu bijian putih bikin samak oh, kelam-kabut juga sampai main hambur saja. Thanks to my assistant, mommy. And mommy was the one who wanted apple for the bread. We used red apple because green apple seemed to have a sour taste.

So you can cut it into pieces and eat it with your family! Itadakimasu!

P/S: Gomen, I'm lack of pictures to show you the step. How dare my brother, makan burger depan saya tidak tulung saya ambil gambar! But I guess you can figure it out, what the use of imagination?