These open-faced sandwiches are a favourite Singapore street snack and consist of various ice-cream flavours scooped over eye-catching rainbow bread.
- 525 g (3½ cups) plain flour
- 7 g sachet dry yeast
- 80 ml (⅓ cup) milk
- 110 g (½ cup) caster sugar
- 50 g unsalted butter, chopped
- 1 tbsp vegetable oil
- 1 tsp each of yellow and pink food colouring
- assorted ice-cream flavours, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time overnight and 3 hours 10 minutes
Cooling time 40 minutes
Combine 75 g flour, ½ tsp yeast, and 100 ml water in a bowl. Cover with plastic wrap and set aside at room temperature overnight.
Heat milk and 80 ml water in a small saucepan over medium heat until lukewarm. Stir in sugar and remaining 1½ tsp yeast. Set aside for 10 minutes or until mixture bubbles.
Transfer to an electric mixer fitted with a dough hook. Add ½ tsp salt, remaining 450 g flour and reserved yeast mixture, then beat on medium speed for 6 minutes or until a smooth dough forms. Add butter, one piece at a time, beating well after each addition. Add oil and beat until combined.
Halve dough and colour one portion with yellow food colouring and the other with pink. Knead each portion until evenly coloured (it can take up to 5 minutes). Transfer to separate lightly greased bowls, cover with plastic wrap, and set aside in a warm, draught-free place for 2 hours or until doubled in size.
Roll pink dough into a 20 cm-long log. Roll out yellow dough, between 2 sheets of baking paper, to form a 20 cm x 24 cm rectangle. Place pink log in centre of yellow dough and roll up to enclose log. Place in a lightly greased 9.5 cm x 20 cm loaf tin, cover with plastic wrap, and set aside in a warm, draught-free place for 1 hour or until doubled in size.
Preheat oven to 180°C. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn out onto a rack to cool completely. Trim loaf, then cut into 12 thick slices and serve topped with 2–3 scoops of ice-cream.
Photography Chris Chen
As seen in Feast magazine, Feb 2014, Issue 28.