Singlish Swenglish: Alex Goh's Sandwich Bread

We got this book by Alex Goh from Robinsons Centerpoint in Singapore the day before we left for Sweden and boy was it a good buy! By baking our own bread, not only do I enjoy the baking process, Johan loves to eat freshly baked bread and we also saved quite a bit of money in the process. Just think, for the price of one loaf of commercial bread, I can buy enough flour to bake 8 loaves of bread. So here are the detailed steps to making your very own Sunshine/Gardenia bread :)

Makes one nice pretty loaf, but needs plently of time, overnight for resting two types of dough, plus actual assembly, waiting and baking needs around 3 hours, but its worth it once you plan for it. There are three types of dough involved here, so do follow the steps and I've tried to illustrate with photos as much as possible.

Equipment

Sandwich Bin (About 20cm x 11cm x 11cm)/Pullman's pan

Dough hook machine

Mixing bowl with lid

Cooling Rack

Ingredient A

75g bread flour (or Vetemjöl Special in Sweden)

53g of boiling water

Ingredients B

225g bread flour
10g milk powder
23g sugar
5g salt
5g instant yeast

Ingredients C
143g cold water
60g overnight sponge dough which consist of 50g bread flour, 30g water at room temperature and 1/8 teaspoon of instant yeast.

Ingredient D
30g butter

The night before...

...you want to bake, prepare the first two types of dough so that you can rest them overnight in the fridge. For the first type listed under Ingredients A, add the boiling water into the flour, mix until well blended to form dough. Be careful and use a spatula to mix it. Cover it, let it cool down and keep in the fridge for at least 12 hours.
For the second dough, which is the overnight sponge dough as mentioned under Ingredients C, mix water and yeast till well-blended, add to the flour and mix to form dough. Let it proof for 30 minutes before wrapping it up to rest in the fridge overnight.
The next day, get ready your dough mixer and measure out Ingredients B. Mix them until well blended. Add in the cold water, and Ingredient C (the overnight sponge dough - you can tear them into smaller pieces and add them while your machine is running) to form a rough dough. Add in Ingredient A (the boiling water dough) and knead until well-blended.
Add in Ingredient D and knead to form an elastic dough. Cover the mixing bowl and let it proof for 60 minutes.

Divide the dough into 3 equal pieces and mould it round. Let it rest for 10 minutes.

Flatten the dough and roll it up like a Swiss roll. Let it rest for 10 minutes and repeat this process one more time, then place the 3 pieces of dough into the greased tin.