Bread Loaf

Name: Bread Loaf
Cuisine: American
Ingredients: 340 grams Bread (strong) flour; 60 grams Graham flour or rye flour; 6 grams Dry yeast; 260 to 270ml Lukewarm water (about 33~38℃); 7 grams Salt; 28 grams Sugar; 20 grams Butter ( brought to room temperature ); 8 grams Skim milk powder

cookpad.japan @cookpad_jp

I checked lots of books for the recipe and tried several things. I was looking for the right ratio of ingredients for the bread pan I bought, and this was it.

☆When making the dough, go by the appearance of the dough,rather than the time, to decide how long to let it rise.
☆If you don't have graham flour or rye flour, use 400g of strong bread flour. Recipe by yummykummy

I checked lots of books for the recipe and tried several things. I was looking for the right ratio of ingredients for the bread pan I bought, and this was it.

cookpad.japan @cookpad_jp

I checked lots of books for the recipe and tried several things. I was looking for the right ratio of ingredients for the bread pan I bought, and this was it.

Saved

Ingredients

340 gramsBread (strong) flour
60 gramsGraham flour or rye flour
6 gramsDry yeast
260to 270ml Lukewarm water (about 33~38℃)
7 gramsSalt
28 gramsSugar
20 gramsButter ( brought to room temperature )
8 gramsSkim milk powder

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Steps

1

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.)
2

Pour the lukewarm water towards the yeast.
3

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.
4

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.
5

Put each piece of dough in a separate bowl. Put hot water (about 40℃) in two larger bowls.
6

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.
7

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.
8

Take the balls of dough out, and punch them down.
9

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.
10

Roll out each ball of dough into a long rectangle.
11

Roll the dough into a rod shape and press it with a rolling pin or your hands to make it flat.
12

Roll up the dough and shape it like a car wheel. Close the seam well and put it on the bottom.
13

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℃.
14

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.
15

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.
16

Take out the bread from the bread pan, and it is ready !