Directions: |
Directions:Dough
Liquid ingredients Ensure milk is warm, not hot (about 110 F). In a small bowl add the milk, yeast, sugar, and egg. Stir and set aside to foam for 5 mins.
Pro tip Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
Dry ingredients In the large bowl of a stand mixer, with the dough hook attachment combine the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatula
Pro tip If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
Combine Add the yeast mixture to the flour mixture and combine on medium-high speed for about 3 minutes scraping the sides of the bowl as necessary.
Pro tip Avoid the temptation to add more flour. We want soft, light, and fluffy bread, and this is only possible when the dough is soft, elastic, yet slightly sticky.
Knead Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.
Pro tip A soft and sticky dough is a light and airy bread so don't add more flour.
Butter Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.
Pro tip When you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading. It will become smooth and shiny.
Bowl Remove the dough from the mixer bowl onto a lightly floured surface. Shape it into a ball. Place in an oiled bowl.
Pro tip Using a flexible bread scraper does a good job of removing the sticky dough from the bowl.
Proof Cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.
Pro tip In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Shape When the dough is doubled in volume invert the risen dough onto a lightly floured surface. Start to roll like a jelly roll. Fold from the top to the center then again once more towards the end. Pinch the seams together.
Pro tip the idea is to fold the dough into a nice tight package. Folding helps strengthen the gluten strands and prevents loose floppy bread.
Proof Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
Cover Once you see your dough is almost halfway up the sides spray the cover of the Pullman pan lid and place it on.
Pro tip you want to place the lid on before it rises to the top so you don't ruin the rise.
Oven Once you see your dough is almost halfway up the sides preheat the oven to 350F
Wait unitl bread is about 1 inch below the top then :
Bake Place the loaf pans on a baking sheet and into the oven. Bake
the 13-inch loaf for about 45 to 50 minutes,
the 9-inch loaf for about 25 to 30 minutes,
and the 7-inch loaf for about 20 to 25 minutes.
Pro tip The bread is done when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
Cool Partially open the lid and let it cool for 10 minutes before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.
Pro tip Wrapping the bread in a kitchen cloth will let the steam cool in the bread keeping it soft.
Note Always let bread rest for at least an hour before you cut it this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
Enjoy!
Recipe Notes & Tips
Measure all ingredients ahead of time so you dont forget anything at the last minute.
For accuracy use a weight measure for the ingredients
The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the wet ingredients from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fluffy bread so dont be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm 100F (not hot) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
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Personal
Notes: |
Personal
Notes: Tips for Success
Measure all ingredients ahead of time so you dont forget anything at the last minute.
For accuracy use a weight measure for the ingredients
The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the wet ingredients from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so dont be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm 100F (not hot) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
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