Hey, white bread!Posted: October 16, 2010
With the recent posts on baking courses and farting why not follow with a great bread suggestion and standard Six Top beauty shots?
I like this bread because it’s quick and easy to make in one day (most breads I make are a two-day process for the dough). It’s called an enriched bread, which means it has powered milk, butter and an egg. This definitely comes through in the taste and the chewiness. It doesn’t have a heavy crumb so it makes awesome grilled cheese sandwiches or toast for Eggs Benedict.
The recipe is from one of Peter Reinhart’s bread books mentioned in an earlier post. I followed it closely but have now learned that in order to get a nice large loaf you may have to let your second rise go longer than recommended. What you’re looking for is that the dough rises above the rim of the bread pan. Once in the oven the dough will grow large and the result will be a beautiful loaf of bread. Just before putting it in the oven I gave the dough an egg-wash and added sesame seeds on top. This recipe makes two 1-pound loaves.
Enriched White Bread
- 4 3/4 cups – unbleached bread flour
- 1 1/2 tps – salt
- 1/4 cup – powdered milk
- 3 3/4 tbsp – sugar
- 2 tsp – instant yeast
- 1 large slightly beaten at room temperature
- 3 1/4 – Butter or shortening at room temperature
- 1 1/2 cups (plus some extra) water at room temperature
Mix together the flour, salt, powdered milk, sugar and yeast in a bowl. Pour in egg, butter and water plus 1 tbsp extra. Mix with large spoon until it forms a large ball. Add a little more water if dough seems stiff. You’re looking for a soft feeling dough.
Sprinkle flour on counter and gently place dough ball to the counter. Start kneading, adding extra flour, if necessary, to create a supple dough. It should be a little tacky but not sticky. Continue kneading for 6 to 8 minutes. Once the dough passes the “windowpane test” transfer it to a large oiled bowl. Roll the dough around in the oil so it’s slightly coated. Cover with pastil wrap and let the first rise go for an hour and half to two hours.
Preheat oven to 350°. Remove the dough from the bowl and devoid in half. Roll in loaves and place into bread pans. Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. The dough rises here for 60 to 90 minutes but as mentioned above, you may have to wait longer to them to rise above the pan rim.
Once they’ve risen bake them in the oven until they are golden brown. About 35 to 45 minutes depending on your oven. Rotate 180° halfway through baking. When done the bread should have an internal temperature of 190°F. Use an instant read thermometer.
When they’re done, remove from pans and let cool on a rack at least 15 minutes before serving. Here’s a tip I learned in my bread course. Taste the bread with nothing on it before you load the butter on. Focus on the plain bread taste. It a good way to learn to identify the ingredients and tell the difference between your breads.