柏忠毅的 'the Daily Biff' - Wheat Sandwich Bread

Currently playing on my computer (tune in: pls, asx)

Sun, 26 Apr 2009

Wheat Sandwich Bread
This makes two 2-lb loaves of bread. This is the same recipe as my white sandwich bread, but with half of the white flour replaced with white whole wheat flour.

Assemble the following ingredients:

5 tsp instant yeast
2½ water
2 tbs sugar
2 tbs olive oil
4 tbs honey
½ cup dry milk
3 cups white whole wheat flour
3½ cups white bread flour
½ cup potato flakes (or another ½ cup bread flour)
8 tbs softened unsalted butter, cut into 1 tbs pads
2½ tsp salt

Mix and knead the dough. In a mixing bowl combine the yeast, water, sugar, olive oil, honey, dry milk, and potato flakes. Whisk to combine. Add half of the flour. Using a kneading attachment (dough hook) mix the dough on medium speed (4 on a KitchenAid mixer, 6 on a Cuisinart mixer). Add the butter and continue to knead the dough until the softened butter is thoroughly incorporated into the dough. Add the remaining flour 1 cup at a time. Finally, add the salt. Knead the dough for 10 minutes. The dough will be soft and tacky, but should clean the sides of the stainless steel bowl. Test the dough using the "window pane" or "membrane" test. To test, take a golfball-sized piece of dough and flatten it slightly. Put the fingers of both hands underneath it and very gently stretch it. If the dough can be stretched such that the center is thin enough to see through, then the dough is ready. If not, knead for another two minutes.

Ferment the dough. After kneading, divide in half and form each half of the dough into a ball. Spray the inside of two square food storer with a little olive oil (or Pam). Place each dough ball into a container and cover. Place containers in oven (with oven light or pilot light on) and let the dough rise until doubled in size, about 1 hour.

Shape and proof the dough. Turn container upside down on floured surface. Knead gently and form a "torpedo" and place in an oiled loaf pan. Cover lightly (like with a damp paper towel) and let rise in a warm place for about 1 hour. The bread is ready to bake when the dough has risen above the pan's rim by about 1 inch.

Prepare the oven. Preheat oven to 350°. If using a baking stone, place stone on middle rack and preheat for at least 30-45 minutes.

Bake the bread. Place loaf pans on the baking rack or baking stone. Bake for 15 minutes. Cover with aluminum foil and continue baking for 15-20 minutes utnil internal temperature has reached 190°. The crust should be golden brown and the bread will sound hollow when tapped. Brush melted butter on top of the loaf.

(Update Sun May 3 14:36:09 PDT 2009 // added link to instant yeast

:: Posted by rus on Sun, 26 Apr 2009 10:25 pm
:: Filed under /recipes/breads

[2 comments] [permanent link]

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