Name: Luntayao, Allyza Chill Marie P. Yr.

& Section: BSHM 4-4

Student No.: 18-12844 Teacher: Ma’am Eillen Cara Encarnado

Search for different kind of bread that used straight dough, sponge and dough,
and no knead method. 5 kind of bread each method.

Straight dough Method

Picture Name of Bread Ingredients Procedure
1. Straight For White Dough: 1. Combine all of the
 4 ½ c. + 1 tsp bread ingredients for the brea
Bread Dough flour together.
 1 tsp yeast 2. Knead the dough until i
 1 ½ c.+ 2 tsp water smooth and elastic.
 2 ½ tsp salt 3. Cover the dough and let
rise until the volume is
For Whole Wheat Dough: double in size.
 2 c. + 2 tbsp bread 4. Press down on the doug
flour release the gas (“punch
 1 ¼ c. + 3 tbsp whole the dough).
wheat flour 5. Shape the bread and let
 1 tsp yeast rise again until double i
 1 ½ c. + 4 ¼ tsp water volume.
6. Bake.
 2 ½ tsp salt

2. Whole-  2 1/2 c. hot water, or

milk if available
1. Measure 1/2 cup of the
hot liquid and when
Wheat Bread -  3 tsp salt lukewarm add to the
Straight Dough  3 tbsp fat yeast.
 7 c. whole wheat flour 2. To the remaining hot
 1 cake compressed liquid add the sugar, sa
yeast and fat.
 4 tbsp brown sugar 3. When lukewarm add th
softened yeast and the
flour and mix until dou
is formed.
4. Knead gently, place in a
greased bowl, and rub a
little fat over the top of
dough and cover.
5. Allow to rise in a warm
place until double in bu
6. Punch down lightly and
let rise until almost
double in bulk.
7. Cut and mold into loave
place in greased pans, r
fat lightly on the tops of
the loaves, and cover.
8. Let rise until nearly
double in bulk.
9. Bake round loaves for 5
to 60 minutes in a
moderately hot oven
3. White Bread  4 c. (480 g) all- 1. Mix ingredients for 3
purpose flour minutes then cover wit
- Simple  1 ½ c (375 ml) water, moist towel, and allow
Straight Dough tepid (neither warm or stand for 20 minutes.
cool) Knead for about 15
 1 ½ teaspoon (.15 minutes
oz/3 g) active dry 2. Cover the dough with a
yeast moist towel or plastic
 1 teaspoon (2 g) salt wrap and allow to rise.
hours at warm room
temperature (fastest ri
or 30 minutes at warm
room temperature, the
overnight in the
refrigerator
3. Punch the dough down
pressing your fingers i
the risen dough. 
4. Cover shaped loaf with
moist towel or oiled plas
wrap. Allow to rise in a
warm place until double
in size (1-3 hours).
5. Preheat oven to 425 deg
F (218 degrees C). Befor
baking, place a baking
sheet on the bottom rac
and fill to ½ inch depth
with hot water.

4. Curry (A) 1. Put all ingredients (A) in

 65g pumpkin puree bowl and stir to mix. Ad
Pumpkin  1 egg (B) and knead to form
Buns/ Straight  70ml water dough.
Dough  20g sugar 2. Add margarine/butter a
 ½ tsp salt continue kneading to fo
(B) smooth and elastic dou
 200g bread flour Cover and let it prove fo
 60g cake flour hour 15 minutes.
 1 tsp curry powder 3. Transfer to working
surface. Divide the doug
 ½ tsp pepper
into 75g portions. Shap
 1 tsp yeast
into balls and rest for 1
(C )
minutes.
 20g margarine/ 4. Flatten the ball into
butter rectangle and spread th
 Spiced dried shrimp filling in the center. Rol
filling (rempah udang to cover and seal tight.
filling) 5. Place inside a greased
baking tray and rest for
minutes.
6. Apply some egg wash. B
at 180C for 12 minutes
 5. Soft yeast  6 tbsp unsalted 1. Mix butter, sugar, and s
butter, room together
rolls Straight temperature 2. Add the eggs
dough  1/4 cup granulated 3. Add the warm milk
sugar 4. Mix in the flour and yea
 1 tsp kosher salt 5. Knead the dough
 2 large eggs, room 6. Let the dough rise
temperature (fermentation)
 1 cup whole milk, 7. Deflate the dough
slightly warm (about 8. Divide your dough
110 F, 43 C) 9. Shape the rolls
 4-5 cups unbleached 10. Bake the rolls. Preheat
all purpose flour oven to 375 F (190 C)
 1 pack 2 1/4 tsp
active dry or rapid
rise yeast (*note: you
should use active dry
yeast if you follow the
instructions for
prepping the day
before)

Sponge and Dough Method

Picture Name of Bread Ingredients Procedure
1. Crusty Sponge 1. Combine 3 cups flour an
 1/2 cup bread flour the yeast in a Stand Mix
French  1/2 cup warm water fitted with the dough ho
Baguettes  1/2 teaspoon yeast 2. Add the water and mix u
-Sponge and Dough the dough comes togeth
3. Cover the bowl with plas
Dough Method  3 – 3 1/2 cups bread wrap. After 20 minutes,
flour
 1 teaspoon yeast remove the plastic wrap
 1 1/2 cups warm 4. Add the sponge and salt
water and knead the dough on
 1 1/2 teaspoon salt medium-low speed until
Glaze is smooth and elastic.
 1 large egg beaten 5. Lightly oil a large bowl,
with 2 tablespoon aside. Sprinkle some flo
water on your counter and tur
the dough out on to it.
Gently knead by hand to
form a smooth, round b
6. Fold the bottom third of
dough up towards the
center and press gently
seal.
7. Heat the oven to 500F.
Place an empty metal pa
on the bottom of the ove
8. Transfer the bread to a
rack and let cool for abo
30 minutes before servin
[Link] milk  360g All Purpose 1. Mix all purpose flour, m
Flour and yeast together for 2
Bread –  270g Milk minutes low speed.
Sponge and  11g Instant Dry Yeast 2. Cover the bowl with plas
dough method  200g All Purpose wrap. Let it rest for 4 to
Flour hrs
 80g Fine Sugar 3. Add all purpose flour, fi
 8g Salt sugar, salt, egg, butter
 1 Egg 4. Mix at low speed for
 100g Soffen Unsalted 2minutes. After 2minute
Butter increase the speed a kn
higher and continue mix
for 12 minutes.
5. If the dough sticky and
stretchy place it in a ligh
greased bowl.
6. Let the dough rise till
double in size.
7. Cut the dough and tran
to shape rolls.
8. Let it proof in the oven t
triple inside. The oven is
9. Apply some egg white. A
the same time preheat y
oven over 200°C.

3. Pandan Sponge Dough Sponge Dough

 1 cup plain flour 1. Mix all till form dough.
Spiral Loaf  ½ tsp yeast Immediately store in frid
Bread  1 tsp sugar at least 4 hours before
 60 ml water used.
Bread Dough
Bread Dough 2. Put water, egg, condens
 100ml water milk, sugar and salt in a
 1 egg bowl. Stir to mix. And
 30g condensed milk Knead till form dough.
 1 tbsp sugar 3. Add in the margarine an
continue knead to form
 1/2 tsp salt
elastic dough. Measure
 Above sponge dough
150g from the ready dou
 2 cups bread flour and add in Pandan esse
 ¼ tsp yeast Knead to well combine.
4. Transfer the dough onto
 1 tsp Pandan essence working surface. Flatten
with rolling pin to remov
 20g margarine/ the air bubbles. Rest for
butter minutes.
5. Again roll the dough, th
time into proper rectang
shape.
6. Bake in the preheated o
170C for 30 minutes. O
bake, immediately remo
from mould and cool on
wire rack.
4. Tearing  Sponge dough 1. Mix sponge dough recip
into a rough dough with
Toast (Sponge  220g bread flour hands or scrape. Cling w
dough)  70g dairy whipping and keep on counter top
cream (can be 1 hour or fridge for 12
replaced with yoghurt hours.
but whipping cream 2. When sponge dough is
tastes better) ready, tear into small
 60g milk or water chunks and add to stan
 1 egg mixer. Add in main dou
 1 tsp yeast recipe except salt and
 Main dough butter. Knead till smoot
dough.
 50g bread flour 3. Add in butter and salt.
Knead till window pane.
 15g to 30g water
Rest this dough for 20 m
 30g sugar
4. Divide into 3 portions o
 1/2 tsp salt about 170g. Roll it roun
 20g Butter and rest for 10 min.
5. Take one dough and rol
out, pat away big bubbl
Fold 1/3 up and down.
6. Go back to the first dou
and now roll it long then
Swiss roll up. Repeat fo
3. Place in baking tin to
proof for 60 to 70 min ti
about 80 to 90% height
tin.
7. Bake at 190 deg C for a
40 min. You need to ten
the top with aluminium
after 10 min
8. Cool completely before
slicing.

5. Soft and  Sponge Dough: Sponge dough:

 225 bread flour 1. Combine water, yeast an
Fluffy Cream  2 tbsp brown sugar sugar in a mixing bowl.
Cheese Buns  1 1/4 tsp dry yeast Then add in bread flour
(Sponge Dough  165g full cream milk knead with your hand u
smooth. Roll into a ball
Method) place in a greased bowl.
 Main Dough:
 225g bread flour 36g Cover and let it ferment
 3 tbsp brown sugar 2 - 3 hours at room
temperature (29C - 30C
 1/4 tsp dry yeast
Main Dough:
 1 1/8 tsp salt
2. Put all ingredients and
 77g egg, whisked including sponge dough
 100g cream cheese, (tear into big pieces) into
 All the sponge dough the bowl of a stand mixe
Mix with paddle attachm
 Egg wash: for 2 minutes or until al
 Balance of egg from incorporated.
the above + 1 tsp 3. Let the dough rise in a
 water warm place for 45 to 60
minutes or until double
 Utensil: size in a large greased b
 9 inch square pan, covered with cling film o
lined with parchment lid.
paper Shaping:
4. Punch down the dough
release the air.
5. Form each portion into
ball. And Flatten with
rolling pin.
6. Fold over both ends and
seal.
7. Let the dough rise for 40
45 minutes or doubled i
size.
Baking:
8. Brush egg wash on top.
9. Bake in a preheated ove
190C (top & bottom hea
170C (fan-forced) for 15
18 minutes or until gold
brown. And let it cool
completely on a rack.
 No-Knead Method
Picture Name of Bread Ingredients Procedure
[Link]-Knead  3 ⅓ cups/430 grams 1. In a large bowl combine
all-purpose or bread flour, yeast and salt. Ad
Bread flour, plus more for 1/2 cups/345 grams wa
dusting and stir until blended;
 Generous 1/4 dough will be shaggy an
teaspoon/1 gram sticky. Cover bowl with
instant yeast plastic wrap. Let dough
 2 teaspoons/8 grams at least 12 hours,
kosher salt 2. Dough is ready when its
 Cornmeal or wheat surface is dotted with
bran, as needed bubbles. Lightly flour a
work surface and place
dough on it; sprinkle it w
a little more flour and fo
over on itself once or tw
Cover loosely with plast
wrap and let rest about
minutes.
3. Quickly shape dough in
ball. Cover with anothe
cotton towel and let rise
about 2 hours.
4. Heat oven to 450 degree
Put a 6- to 8-quart heav
covered pot in oven as it
heats. When dough is
ready, carefully remove
from oven. Shake pan o
or twice if dough is
unevenly distributed; it
straighten out as it bake
Cover with lid and bake
minutes, then remove li
and bake another 15 to
minutes, until loaf is
beautifully browned. Co
on a rack.

[Link]  3 cups + 2 tbsp (390g) 1. Stir the first 6 ingredien

all-purpose flour together in a large bowl.
Cranberry Nut  2 tsp salt in the warm water.
No Knead  1/2 tsp Red Star 2. Stir in extras like chopp
Bread Platinum yeast walnuts and dried
 3/4 cup (95g) cranberries.
chopped 3. Shape into a ball and le
 3/4 cup (105g) dried it alone for a day.
cranberries 4. Kick up your feet and do
 1 tbsp honey knead the dough.
 1 and 1/2 cups 5. Score an X on top of the
(360ml) warm water dough, let it rest,
(about 95°F (35°C)) 6. Bake for 25 minutes wi
the lid on. Carefully rem
 the lid and continue bak
for 8-10 more minutes u
the bread is golden brow
Remove pot from the ove
carefully remove the bre
from the pot.
7. Allow to cool on the cou
for 30 minutes before
breaking/slicing/servin

3. SMALL  1/2 cup milk warmed 1. In a bowl, combine warm

to ~110 degrees F milk, yeast, 1 tbsp melte
BATCH  2 + 1/4 tsp Instant butter, egg, salt, flour, a
CINNAMON yeast sugar. Stir until it forms
ROLLS -NO  1 tbsp butter melted ball.
and slightly cooled 2. Allow dough to rest,
KNEAD uncovered for 15 minute
 1 egg
 1 + 3/4 cup all- 3. On a well-flour surface,
purpose flour dough with a floured rol
 1/4 tsp salt pin into a rectangle
 1 tbsp sugar 4. Spread softened butter o
Filling the dough, leaving a ½ i
 2 tbsp butter softened perimeter. Sprinkle with
brown sugar and ground
 1/3 cup brown sugar
cinnamon.
 2 tsp ground
5. Tightly roll the dough
cinnamon
towards you until you h
Icing
a solid "roll".
 2 tbsp cream cheese 6. Cut into 9, 1.5 inch rolls
softened Pro tip: using a bread kn
 2 tbsp butter softened will create the cleanest c
 1/3 cup powdered 7. Fit the air fryer basket w
sugar foil folded in a way wher
 1/2 tsp vanilla extract the edges are up to crea
 2 tbsp milk little "pan". Place cinnam
rolls on foil and let rest
10 minutes.
8. Bake at 300 degrees F fo
10 minutes, checking at
minute 8.
Frosting
9. Combine butter and cre
cheese in a bowl and ble
with a hand mixer.
10. Slowly incorporate
powdered sugar and van
extract.
11. Spread/pour over warm
cinnamon rolls.

4. Sandwich  5 cups bread Flour 1. Combine the flour, suga

 ¼ cup Sugar salt, and yeast in a large
Bread – No  1 Tsp Salt bowl. Mix and create a w
knead  1½ Tbsp Yeast at the center.
 2½ Cups Warm Milk 2. Add the butter and the
About 105 and 110°F milk. Stir with a wooden
  4 Tbsp butter spoon till a wet mass of
 1 Egg for egg wash - dough is formed. About
optional minutes.
3. Cover the bowl and leav
rest for five minutes. Aft
five minutes, open the b
and mix again for a few
seconds.
4. Cover and leave to rest f
45 minutes to one hour.
5. Meanwhile, prepare two
loaf pans by brushing th
with butter and sprinkli
some flour over it to coa
the inside of the pan.
6. Remove the dough from
bowl, place it on a lightl
floured work surface an
divide it into two halves
7. Shape the dough into lo
– it’s very soft so it need
be handled with care.
8. Gently place the shaped
dough inside the loaf pa
9. Cover the pan with a cle
damp kitchen towel and
leave to rest for 15 to 20
minutes.
10. Bake in a 375F preheate
oven for 25 to 30 minut
or till a skewer inserted
the middle of the bread
comes out clean.
11. Serve with a spread of
butter or jam

5. No knead  3 Cups Bread Flour Preparing the dough

 1 1/2 Cup Kalamata 1. In a bowl mix the flo
olive bread Olives, pitted, and yeast Add the
drained, roughly drained, pitted, olive
chopped and the rosemary Ad
 3/4 Teaspoon active the water and mix u
dry yeast your hands or a spoo
 1 1/2 Cups cool water step 1 Cover the mix
 1 tablespoon chopped and allow it to rest a
fresh rosemary room temperature fo
(optional) 14-18 hours.
Shaping the dough
2. Scrape your dough o
a heavily floured sur
3. Liberally flour the to
the dough and just f
it a few times.
4. Take a large tea towe
and sprinkle it libera
with flour, then plop
 your dough in the
center, and cover yo
dough with the corn
of your tea towel.
5. Let the loaf ferment
proof for another two
hours. After your bre
has been proofing fo
about 90 minutes,
preheat your oven.
6. Bake until the edges
golden brown and w
you knock on the “b
of the bread, and it g
you a nice hollow so
7. Allow the bread to co
down completely on
wire rack before cutt
into it