12 fluid ounces Water (temperature controlled)
1 1/4 ounces Nonfat dry milk powder
1 ounce Granulated sugar
2 teaspoons Salt
1/2 ounce Active dry yeast
1 1/2 pounds Bread flour
1 ounce Unsalted butter, softened
2 Eggs
Yield: 2 Loaves
1. Combine the water, milk powder, sugar, salt, yeast and 12 ounces (340 grams) of the flour. Blend well. Add the butter and eggs and beat for 2 minutes.
2. Stir in the remaining flour, 2 ounces (60 grams) at a time. Knead for 8 minutes or until the dough reaches 77°F (25°C).
3. Place the dough in a lightly greased bowl, cover and let it ferment at room temperature until doubled, approximately 1 to 1-1/2 hours.
4. Shape into loaves and proof until doubled.
5. Bake at 400°F (200°C) if free-form or small loaves; bake at 375°F (190°C) if larger loaves. Bake until brown and hollow sounding, approximately 35 minutes for small loaves and 50 minutes for large loaves.
6. Yield: 2 Large Loaves
Notes: Method: Straight dough
Fermentation: 1 to 1 1/2 hours. Proofing, 30 minutes to 1 hour
Variation:
Whole-Wheat Bread -- Substitute up to 12 ounces (360 grams/50%) of whole-wheat flour for an equal amount of the bread flour.
1 1/4 ounces Nonfat dry milk powder
1 ounce Granulated sugar
2 teaspoons Salt
1/2 ounce Active dry yeast
1 1/2 pounds Bread flour
1 ounce Unsalted butter, softened
2 Eggs
Yield: 2 Loaves
1. Combine the water, milk powder, sugar, salt, yeast and 12 ounces (340 grams) of the flour. Blend well. Add the butter and eggs and beat for 2 minutes.
2. Stir in the remaining flour, 2 ounces (60 grams) at a time. Knead for 8 minutes or until the dough reaches 77°F (25°C).
3. Place the dough in a lightly greased bowl, cover and let it ferment at room temperature until doubled, approximately 1 to 1-1/2 hours.
4. Shape into loaves and proof until doubled.
5. Bake at 400°F (200°C) if free-form or small loaves; bake at 375°F (190°C) if larger loaves. Bake until brown and hollow sounding, approximately 35 minutes for small loaves and 50 minutes for large loaves.
6. Yield: 2 Large Loaves
Notes: Method: Straight dough
Fermentation: 1 to 1 1/2 hours. Proofing, 30 minutes to 1 hour
Variation:
Whole-Wheat Bread -- Substitute up to 12 ounces (360 grams/50%) of whole-wheat flour for an equal amount of the bread flour.