Square Bread Loaf (Bread Maker Dough)
＊I made this simple since its heartiness and flavor will vary depending on what you put on top of it or what you serve with it.
＊When you are using flour that's milled from domesticaly grown wheat, use slightly less water.
＊The temperature and baking time are just suggestions since they will differ depending on the oven. If the surface is getting burnt, cover with aluminium foil, and turn down the temperature.
＊When you are turning the pan during Step ⑦, do it quickly so that the inside temperature of the oven won't drop. Recipe by putimiko
Square Bread Loaf (Bread Maker Dough)
＊I made this simple since its heartiness and flavor will vary depending on what you put on top of it or what you serve with it.
＊When you are using flour that's milled from domesticaly grown wheat, use slightly less water.
＊The temperature and baking time are just suggestions since they will differ depending on the oven. If the surface is getting burnt, cover with aluminium foil, and turn down the temperature.
＊When you are turning the pan during Step ⑦, do it quickly so that the inside temperature of the oven won't drop. Recipe by putimiko
Cooking Instructions
- 1
Put the ingredients in a bread maker, and start the "dough" course. After 5 minutes of kneading, add the olive oil. When the dough is made...
- 2
...divide into 3 portions, and roll each into balls. Place the balls seam side down, cover with a tightly wrung out kitchen towel, and rest the dough for 15 minutes.
- 3
Carefully press the air out while rolling out the dough with a rolling pin. If the dough is sticky, gently scrape it off the work surface with a dough scraper.
- 4
Fold both sides of flaps so that they overlap. Gently press down the dough with your hands to flatten it a little bit. Roll it up from the bottom.
- 5
Close the seam completely, and place it seam side down. Form all 3 portions of dough in the same way. Grease the bread pan, and put the dough in.
- 6
Let the dough rise at 35 ~ 40℃ until the pieces double in size . I let them rise until the dough rose to 1cm to 1.5cm above the rim of the pan this time. Preheat the oven to 230℃.
- 7
Turn down the oven temperature from 230℃ to 200℃, and bake the loaf in the oven for 10 minutes, then lower the temperature for 180°C and bake for an additional 15 minutes. If the dough is not cooking evenly, turn the pan.
- 8
When the bread is baked, drop the bread pan from a height of 30 cm onto a work surface to 'shock' it. Immediately remove the bread from the pan to cool.
- 9
If your oven has a thermometer inside, it's useful. Gas oven and electronic oven cook differently, so it's good to have a thermometer.
- 10
It's delicious to make sandwiches with this bread.
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