Plain Loaf (sponge method) 

Ingredient:

(A)
Bread Flour 230g
Cold Water 170g
Instant yeast 5g

(B)
Bread flour 130g

Egg 20g 
Castor sugar 20g

Pinch of Salt

Cold Water 20g +/-

(C)
Butter 30g

Method:

1. Combine the dry ingredients in (A) in a mixing bowl, knead till dough formed. Cover with cling wrap and let it rest for 1.5 hours.

2. Add ingredients B to (1), knead for 8 minutes. Add butter and continue to knead till the dough smooth and elastic touch about 4 - 6 more minutes.

3. Let it rest for 15 - 30 minutes.

4. Knead and press out the trapped air and divide into 2 big balls.

5. Rolling the dough into a rectangle. Roll the dough up like a jellyroll. Place into loaf tin.

6. Last proof - about 60 minutes

7. Brush with egg wash.

8. Bake at preheated oven at 190°C for about 35 minutes.

9. Remove from oven and cooled.

* Adjust the timing or temperature according to your oven !