malaysian master baker alex goh has got a recipe for celery bread. it has a light celery flavour and is absolutely delicious in that “oh my goodness yummy bread, addicted to carbs and can’t stop” kind of way. the recipe makes use of his sponge dough recipe, which requires a bit of forethought but totally worth planning around.
(Makes two 8×3 inch loaves; adapted from Alex Goh and slightly modified)
|Overnight Sponge Dough|
|Diced Celery||50g (optional)|
|Diced Ham||50g (optional)|
To make the sponge dough:
- Mix together bread flour and boiling water until a dough forms. Cover with plastic and set asie to cool. When cooled, place in refrigerator for at least 12 hours.
To make the main dough:
- Butter and flour your bread pans and set aside.
- Prepare celery juice. Put 130g of celery in a food processor and add 65g of cold water (not listed in ingredient list above). Grind until the celery is totally pulverized. Strain the celery, making sure to retain the juices. You only want to retain the juices and not the coarse fibers that are strained out.
- In the bowl of your stand mixer with the dough hook attachment, mix together the flours, sugar, salt, milk powder, and yeast until well-blended.
- Add in the celery juice, cold water and eggs. Knead with the dough hook until a rough dough forms.
- Then add in the overnight sponge dough followed by the butter.
- Knead the dough on medium speed for 3 to 5 minutes until the dough becomes elastic. When you pull it apart the dough will be springy and not too sticky.
- Add in diced celery and diced ham, if desired. Mix until well-combined.
- Let the dough proof until it has doubled in size and an indentation remains when pressed. About 1 hour.
- Flatten the dough and roll it up like a swiss roll. Place 3 to 4 pieces in each loaf plan.
- Let proof for 1 hour or until the dough has doubled in size.
- Bake at 350ºF for ~40-45 minutes.