Monday, July 14, 2008

Golden Crown Bread

This recipe is taken from Alex Goh's latest book - Baking Code. The breads in this book are made using the Overnight Sponge Dough method. Because the recipe seems to be too much for my family, I halved the recipe. I omitted the raisins from the recipe too, thus the I leave out the word "raisin" from the name of the bread. Haha! (Its original name is Golden Crown Raisin Bread).

I got about 60g of the overnight sponge dough using half the recipe. The method of making the bread is slightly different from the book as I have used my bread machine to do the kneading part. I put in the water and egg first, followed by the overnight sponge dough, and lastly all the dry ingredients. Then made the machine to knead for 30 minutes, adding the butter after the first 10 minutes of kneading. The rest of the method remains the same.

As I'm using a small 15cm round pan, I divide the dough into 30g each for the sides and 40g for the dough in the centre. The result of this arrangement looks quite pleasing. It does have the shape of a crown, no wonder it gets its name as a Golden Crown. I'm happy with the texture of the bread too. It's very soft and fluffy and still remains quite good on the next day. Gonna try more recipes from this book. :)

Here are the original recipes from the book.

Overnight Sponge Dough (From Baking Code by Alex Goh)

100g bread flour
60g water (room temperature)
1/4 tsp instant yeast

1. Mix the instant yeast with 20g of water until well-blended.
2. Add in the remaining ingredients and knead to form a dough.
3. Let it proof for 30 minutes.
4. Wrap with cling film and keep in the refrigerator overnight or up to 48 hours.

Golden Crown Raisin Bread (From Baking Code by Alex Goh)

Ingredients A:
400g bread flour
100g plain flour
20g milk powder
65g sugar
6g salt
10g instant yeast

Ingredients B:
100g overnight sponge dough

Ingredients C:
2 cold eggs
180g cold water

Ingredients D:
90g butter

Ingredients E:
220g raisins

1. Mix ingredients A until well-blended. Add in ingredients B and ingredients C, mix to form a dough.
2. Add in ingredients D, mix to form a smooth and elastic dough.
3. Add in ingredients E, mix until well-blended.
4. Cover it with cling film. Allow it to proof for 50 minutes.
5. Divide it into 40g each. Mould it round. Place 8 pieces of dough around the side of a greased 20cm round pan, place a 60g dough in the centre. Allow it to proof for 50 minutes.
6. Egg wash the surface and bake it at 180 deg C for 20 minutes.


  1. That looks like such a cute flower! I love the overnight sponging method- half the work done while you sleep :)

  2. Hi SSB,
    You've got a very good blog! There are so many recipes, shall I add you in "my idol chef" category? By the way, is the book you reading is good ? (孟老师100道肖面包)

  3. Hi coffeesnob, yes it looks like a pretty golden flower too! My first time using this method. I didn't know there are so many methods of making bread. :p

    Hi kitchen corner, I'm definitely not good enough to be an idol chef. Most of the time I'm just playing around with the different recipes. Your bakes are much more better than mine, really.

    Oh yes, I just got the copy yesterday after 1 month of waiting from the library. Roughly flip through. It's a very good book which explains all the steps of breadmaking in detail. Lots of tips to ensure a successful bake. And it comes with a DVD too. I'm already decided on buying this book. :)

  4. Hi SSB, glad you like the banana oatmeal cookie recipe. I like it too! Good to use up the bananas when we don't feel like eating banana cake/bread. Hee...

    I've recently just bought the 孟老师100道肖面包 too! It's worth buying. :) Was so happy when I found it at taka kino. You can reserve the book from them too.

  5. Hi Aimei, you bought the book already? Thanks for telling me where to buy it! In fact, I'm interested in her other books too. Haha! :D

  6. I got the book "Baking Code" too... I'm confused on the part in which he uses grams for liquids...

    E.g. 180g for cold water...

    Should it be 180ml?

    Please advise... Thanks!

  7. Hi, 180g is the same as 180ml. I have tried measuring before. There is not much difference. If you are unsure, then use measuring cups when the amount is in ml and use measuring scale when the amount is in grams. Hehe... I do that.

  8. But doesn't density matters?

    Cause 180g whipped topping cream not same as 180g water...

    I'm trying out Lemon Chocolate Indulgence recipe from the Baking Code Book...

    I'll try and see the outcome...

    Haha... Juz want to be sure I am reading it right... baking a cake for my wife...

    Thanks again..

  9. Oh yes, ml=g only applies to water, juices and milk, etc (oil, maybe not, cos of the density).

    For whipping cream, if the recipe states in grams, then you just weigh the whipping cream instead of measuring in ml. Better to follow the recipe closely.

    Hope your cake turns out delicious! Lovely husband. :P

  10. Hi SSB,

    Thank you so much for sharing this recipe. I am new with bread baking. I tried this recipe and it turned out very successful (though very ugly shaped) compared to other bread baking attempt. It either came out too hard or too dry. This recipe will definitely in my baking list.

  11. Hi Julia, I like Alex Goh's recipes too. Most of them are easy to follow and yield good results. Thanks for trying this recipe.

  12. Hi SSB,

    Did you 1/2 the recipe for the overnight sponge dough? I have this book too and abit confuse cos different recipe calls for different amount of overnight sponge dough and I'm wondering how to go about getting the correct amount. Eg the Queen Bread recipe requires 150g of overnight sponge dough. blur blur blur!!!! Hope you can enlighten me on this point. Thks

  13. Hi Mel, from what I have recorded, I got about 60g of overnight sponge dough using half the recipe. And for this crown bread, I do half the recipe too, thus require 50g overnight sponge dough. I think I discarded the leftover 10g.

    Yes, it is a bit difficult to adjust to get the right amount of sponge dough. Perhaps you can make the sponge dough and record how much weight it can yield, then adjust the proportion in future to get the amount you want. Then you can reduce wastage. I think you will get it right when you do it a few more times. :)

  14. Hi SSB,

    Hm... you are right, shall do some recordings of the sponge dough ^^
    Wonder if all the bread recipes (Baking Code) will remain soft on the next day. I tried baking some sweet buns, it was ok on the very day but turn hard and rubbery on the next day =(

  15. Hi SSB,

    Sry to trouble you again. For the 2nd proofing (just after shaping the dough) do you cover the dough with cling wrap or u leave it uncovered? Thks in advance.


  16. Hi Mel,

    Not troublesome at all. But I'm not really good, so cannot give you too much help. Hope you don't mind.

    I have another book by Alex Goh call Magic Bread which uses the scalded dough method. And there's another tangzhong method. Heard they give really soft bread. I hope to try it out someday.

    For the 2nd proofing, you still have to cover with clingwrap. If you are making breads with topping, you can leave them uncovered.

  17. Hi SSB,

    Thanks for answering my 'loh soh' questions. Don't say that, you really are a great help to me. So glad to find yr blog =) Tried 2 bread recipes, but, sad to say both failed! (sweet buns and this golden crown) Both textures were kinda like stale bread >_<!!! For the golden crown I mess it up during the 2nd proofing and shaping(the dampen kitchen towel stick to the dough tearing it when I remove them for baking T_T) . Did you shape it as in shaping Tang Yuan?


  18. Hi Mel,

    Thanks for supporting my blog. I have not been baking a lot. So glad to know that there are still people reading this blog. :)

    I fail my breads too. I recommend you to get this book 孟老師的100道麵包, either buy or browse it at the bookstores or borrow it from the library. It is really useful for beginners. It comes with a dvd which shows good demonstration on how to shape buns round. It is not like shaping Tang Yuan. I see if I can find any videos on youtube.

  19. Hi Mel,

    Check out this video. See how she uses 2 hands to shape a large dough round and 1 hand to shape a smaller dough round.

  20. Hi SSB,

    Thanks for going thru the trouble to search for the tutorial. Big Big Thank You ^^. Will look out for this 孟老師的100道麵包 book too. Yesterday, I made a 2nd attempt on the sweet buns using the same recipe from HHB, the outcome was better than the first two attempts. This time I added 1/4 bread improver to the flour (kekeke play cheat :P)and use a lighter hand when shaping the buns. The buns came out soft and fluffy stayed that way on the 2nd day too. Agnes Chang's sweet bun recipe uses bread improver, I'm wondering if this is the secret to maintain it's softness after baking.

    PS:Will you be baking more bun/bread from Baking Code? If you do,please post on your blog. Thks.

  21. Hi Mel,

    I have tried using HHB and Agnes Chang's before too. They are both good but did not stay soft on the next day. I think bread improver does help in maintaining the softness, but I prefer not to use additives in homemade food. I believe there are ways of making good soft breads without it.

    I think I will attempt recipes from magic bread and some other books. Will definitely post them up. If you have a blog, do share your bakes with us too!

  22. Hi SSB,

    That's true, homemade food should be free from additives =D since I already bought the bread improver no choice but to use it up =P. Hm..I'm wondering whether using a bread maker or high power electric mixer to knead the dough will yield a softer bread that'll last for few days. I knead by hand, it's kinda stress reliever for me.

    I do have a blog to record my bakings. It's nothing much just a blog with many failed bakes =P Here's the url:
    You're most welcome to visit. ^^

  23. Hi Mel,

    To get a soft buns, you need to knead the dough to become very smooth and elastic. Pinch a small piece of dough and stretch it, it should be able to stretch into a thin membrane without tearing. If you pass this test, you are on the way to a very soft dough.

    It is not necessary to use a bread machine or high power mixer, but if you have these, it will help you to acheive this stage easier. But you can still use your hands to knead.

    Thanks for sharing your blog, I will certainly visit yours frequently. :)

  24. Hi SSB,

    You're most welcome to my cyberhome ^^

  25. Hello SSB

    Ur Golden Crown Bread looks very soft & delicious! I also happened to have Alex Goh's Baking Code, so I will try this recipe soon. :)

    Sidetrack abit, u mentioned about the thin membrane test. May I know roughly how long should I knead by hand to achieve thin membrane? And how long using cakemixer? Reason why I am asking this is bcos I was baking the sweet dough recipe from his "Magic Bread" book, & I am not sure whether I am doing it right the 1st time. Although the bread turned out to be quite good.


  26. Hi MissB,

    Thanks for your compliments!

    I have only tried kneading by hands once and I gave up cos I couldn't reach that stage. Weak arms. Haha! I never knead with my cake mixer cos it is the normal type and don't have the power to knead it.

    I now use my bread machine it takes about 30 minutes to knead. Sometimes it is still sticky after 30 minutes and I will knead a bit longer with my hands.

    Some bread recipes are more difficult to achieve the thin membrane, esp those using tangzhong or recipes that uses mashed vege. In that case, just knead until smooth and slight stretchable will do.

    I'm not very experienced, just stating some tips from books, hope it helps. :)

  27. Hi SSB

    Thanks for ur kind advice. Looks like I need to buy a breadmachine soon. Btw, I love ur blog, there are lots of good baking recipes that I can try :)


  28. Hi SSB,

    Do you use the overnight sponge dough straight from the fridge to knead with ingredients A & C or let it 'thaw' till room temp before mixing them?

    Thks ^^

  29. Thanks MissB!

    Hi Mel, I use it straight from the fridge. In fact I use cold liquid ingredients too. Those milk/water/egg, I bring them out from the fridge just before use. Because I'm using breadmachine to knead, the dough tends to get heated up during the kneading process. To keep my dough temp down, I use cold ingredients. I read before that it is best to keep the dough temp below 30 deg C.

  30. Hi SSB,

    Thanks for taking the time to answer my various questions. I got
    孟老師的100道麵包 from the library ^^ this is a very informative and useful book! thks for the recommendation. No matter how I knead my dough doesn't seem to reach the shiny stage =( elastic yes but shiny no T_T. I'm back to baking another milk loaf (Super Soft Milk Toast) from My Home Kitchen, wish me luck =)

  31. Hi Mel, glad that you borrow it from the library. It is a very popular book. I rarely find it on the shelves. Have fun with your bread making adventures! :)

  32. Hi SSB

    I just baked an almond raisin bread yesterday using Alex Goh's sweet dough recipe. The shape is like yours but there are almond and raisin filling inside. Do drop by and have a look when ur free :)


  33. Hi MissB, I have bookmarked your website. Will visit your blog regularly. Thanks for sharing! :)