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)
400g bread flour
100g plain flour
20g milk powder
10g instant yeast
100g overnight sponge dough
2 cold eggs
180g cold water
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.