Equipment
- 1 Stand mixer Optional
Ingredients
- 354 g water 1 ½ cup
- 7 g active dry yeast 2 ¼ teaspoons (see note 1)
- 70 g sugar 1/4 cup + 2 tbs
- 650 g Bread flour about 5 cups
- 32 g powdered milk ¼ cup
- 9 g salt 1 1/2 teaspoon
- 60 g butter 5 tablespoon (room temperature)
- 13 g 1 tablespoon oil
Instructions
- In a mixing bowl, combine yeast with slightly warm water around 100 - 110°F/43°C and 1 tablespoon of sugar. Add the yeast, mix and allow to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to be used. See note 1
- When the yeast is frothy, add the remaining sugar, milk, salt, and bread flour. Mix the dough until it forms a dough ball.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, if using a stand mixer, mix with the dough hook attachment and for approximately 5-7 minutes.
- Add the oil and softened butter to the dough and continue kneading until it is fully incorporated. If kneading by hands, see note 2 for speed times.
Rise 1
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1-2 hours, or until it doubles in size.
- Once the dough has risen, gently deflate it and divide it into two equal portions. Shape each portion into a loaf by rolling it tightly and tucking the edges underneath. Place the loaves seam-side down into greased loaf pans. See note 3
Rise 2
- Cover the loaf pans with a kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until it reaches just above the rim of the pans.
- When the dough has risen to about 60% in the pan, start to preheat your oven to 350°F (175°C).
- Once the loaves have risen to about 80 percent, place them in the preheated oven and bake for 25-30 minutes, or until they turn golden brown. If baking without cover and the tops start to brown too quickly, cover with aluminum foil.
- Remove the loaves from the oven. Remove from pan and tansfer the to a wire rack to cool completely before slicing. Once cooled, store the bread in an airtight container to maintain freshness
Notes
- The water used to proof the yeast should be warm, around 100- 109°F (37-43°C). If the water is too hot, it can kill the yeast, and if it's too cold, the yeast may not proof on time. Measure the temperature of the water by inserting a clean finer in the bowl of water. Water should be around the same temperature as your fingers(blood temperature) or you can use a food thermometer. * Add a small amount of sugar to provide food for the yeast. Allow the yeast mixture to sit undisturbed for 5-10 minutes to observe foam and froth formation. * If there is no foam or activity after 10 minutes, it may indicate that the yeast is inactive or expired. In such cases, it's best to discard the yeast and start with fresh yeast to ensure a successful rise and a well-risen loaf of bread.
- You can knead the dough by hand. It will require some arm work but it will be worth it. Knead for 10-15 minutes. If using a stand mixer, mix on speed 4 for 8 minutes or speed 6 for 6 minutes.
- Pan size used 4D x 8W x 4H (inches)pans
- The proof time will depend on your environment and time of baking. Colder environments usually require a longer proof time than warmer climates.
- To get even loaves, Weigh the entire dough using a kitchen scale and note the total weight. Divide the total weight by 2 to calculate the desired weight for each portion. For example, if the total weight of the dough is 1,200 grams, half of that would be 600 grams.Divide the dough in two and weigh until you get the correct figure for each dough.
- In a covered pan, the bread will be ready in 25 minutes but if you want a browner loaf, leave it for up to 30 minutes.
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