Bread Loaf. Discover Bread & Loaf Pans on Amazon.com at a great price. Join me as I perfect the Tartine sourdough country loaf bread recipe. Most yeasted loaves of bread require lots of work and kneading, which makes the dough light and airy.
Bread is a food item, baked and sold by Baker merchants. Bloomer loaf (cal count info needed). This is a beautiful, classic Brioche Loaf Bread Recipe that turns out the perfect loaf of bread! You can cook Bread Loaf using 8 ingredients and 16 steps. Here is how you cook that.
Ingredients of Bread Loaf
- Prepare 340 grams of Bread (strong) flour.
- Prepare 60 grams of Graham flour or rye flour.
- You need 6 grams of Dry yeast.
- You need 260 of to 270ml Lukewarm water (about 33~38℃).
- Prepare 7 grams of Salt.
- Prepare 28 grams of Sugar.
- You need 20 grams of Butter ( brought to room temperature ).
- It’s 8 grams of Skim milk powder.
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Bread Loaf step by step
- Put the flour in a bowl and put all the ingredients except the lukewarm water in. Make sure to put the sugar and yeast next to one another. (This accelerates the work of the yeast.).
- Pour the lukewarm water towards the yeast..
- Mix quickly and gather the dough together. When the dough becomes a clump, transfer it to a working board. Repeat a process of pounding and pulling the dough..
- When the surface of the dough becomes smooth, and the dough feels elastic when you press it with your finger, divide the dough into two. Shape each round as if you were wrapping up the dough..
- Put each piece of dough in a separate bowl. Put hot water (about 40℃) in two larger bowls..
- Float the bowls with the dough in the water in the larger bowls.Cover the bowls with shower caps and let sit for the 1st proofing..
- Keep changing the hot water during the 1st proofing. Let the dough sit until it doubles in size (about one hour). Put flour on your finger and check the dough. Press the dough with your finger and if the dough maintains the shape of your finger, the 1st proofing is done..
- Take the balls of dough out, and punch them down..
- After punching them down and reshaping the dough into round balls,place the smooth surface facing up on a moistened and tightly wrung out canvas cloth. Cover the dough with the canvas cloth or a tightly wrung out kitchen towel and let it sit for about 15 minutes..
- Roll out each ball of dough into a long rectangle..
- Roll the dough into a rod shape and press it with a rolling pin or your hands to make it flat..
- Roll up the dough and shape it like a car wheel. Close the seam well and put it on the bottom..
- Place the dough into the bread pan with the sides that look like a wheel facing the sides of the pan. Gather the dough to one side of the bread pan when placing the dough in the pan. Stick both pieces of dough together.Preheat the oven to 170℃..
- 2nd proofing : Cover the pan with a plastic bag or a shower cap. Put a cup of hot water under the cover together with the dough and seal it. The 2nd proofing is done when the dough has risen up to the edge of the bread pan..
- Spray water on the surface of the dough. Bake for 30 minutes. If the top of the bread starts to burn,cover it with a sheet aluminum foil..
- Take out the bread from the bread pan, and it is ready !.
My boys want a loaf that looks and feels like what all the other kids are eating. Bread is an indispensable ingredient in most kitchens today. From toast to sandwiches, bread is handy in solving the perpetual breakfast and tiffin dabba dilemmas that most people face on busy mornings. Leave the bread loaf to cool on a wire rack. The bread in this recipe is baked in loaf tins, but you could also shape the dough into little individual buns.