Ring Shaped White Bread

Name: Ring Shaped White Bread
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams Bread (strong) flour; 20 grams Cake flour; 12 grams Skim milk powder; 10 grams Starch based sweet syrup (sugar syrup); 5 grams Granulated sugar; 2 1/2 grams Salt; 2 1/2 grams Dry yeast; 130 grams Water; 10 grams Unsalted butter; 1 Shortening for the pan; 1 Bread (strong) flour for the pan; 1 Bread (strong) flour for dusting

cookpad.japan @cookpad_jp

I baked my usual white bread in a ring shaped pan since I like larger sized bread better than small sized ones.

The dough is rather sticky so dust with flour when working with it.
If you want to make a pure white bread, cover with aluminum foil when you lower the temperature. Lightly browned breads are just as cute. You can omit the foil and bake until your desired golden brown color. Remember to keep an eye on it as it bakes. Recipe by La Land

I baked my usual white bread in a ring shaped pan since I like larger sized bread better than small sized ones.

cookpad.japan @cookpad_jp

I baked my usual white bread in a ring shaped pan since I like larger sized bread better than small sized ones.

Saved

Ingredients

6 servings

180 gramsBread (strong) flour
20 gramsCake flour
12 gramsSkim milk powder
10 gramsStarch based sweet syrup (sugar syrup)
5 gramsGranulated sugar
2 1/2 gramsSalt
2 1/2 gramsDry yeast
130 gramsWater
10 gramsUnsalted butter
1Shortening for the pan
1Bread (strong) flour for the pan
1Bread (strong) flour for dusting

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Steps

1

Preparation. Coat the interior of the mold with shortening and sift in bread flour using a tea strainer. Tap the bottom to remove any excess flour.
2

Put all the ingredients except for the butter into the bread machine, and press start on the dough setting. After 5 minutes of mixing, add the butter.
3

Remove the dough onto a flat surface, gently punch down, divide into 9 portions, and form them into balls. Leave to rest for 15 minutes.
4

Place seam side up, and remove the gas by flattening the dough with the palm of your hands. Stretch into a 7 cm diameter circle with a rolling pin.
5

Seal the top and bottom edges meeting at the center.
6

Seal the left and right edges as well.
7

With your left palm, place the dough seam side down, then shape your right hand like a paw, place the dough in your palm, and roll. Shown in the photo is the back side of the dough.
8

Seal the bottom.
9

Place the dough into the pan, gently press down the dough to make sure they are securely in place.
10

Let rise until the tops of the dough peeks out of the mold. When the time is right, start preheating the oven to 190℃.
11

Put flour for dusting in the tea strainer, and coat the tops.
12

Turn the oven temperature down to 160℃ and bake for 10 minutes. Then turn the oven temperature down to 150℃, cover with aluminum foil, and bake for another 10 minutes.
13

When the bread is baked, take out of the oven, drop the pan down onto a hard surface to prevent shrinking, and then remove from the pan. Place on a cooling rack to cool and it's done. Handle with care because the bread is very soft.
14

Split them open.