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20160118 Bread



    • 1½ cups (365g) warm water (35-40°C)

    • 5 teaspoons (25g) fresh yeast

    • 2 1/3 cups (560g) all-purpose or bread flour

    • 2 tablespoons (32g) sugar

    • 4½ teaspoons (23g) shortening (butter or oil)

    • 1 tablespoon (18g) milk powder

    • 2 teaspoons (10g) salt

    • 1 egg + 2 tablespoons water (egg wash)



  1. Measure out all ingredients. Add sugar, fat, milk powder and salt to the flour and stir with your finger. In a large bowl add the yeast and water. Mix with hands to make slurry.

  2. To the slurry add all of the flour mixture and knead about 10 minutes until dough stops sticking to the bowl. Turn out dough on bench and continue kneading using the heel of your hand. Total kneading time is 15-20 minutes. Do window pane test-take a piece of dough and stretch it gently. The dough should stretch without thick spots, not break and you should see a thin transparent area.

  3. Lightly dust bench with flour. Round up dough (fold dough under). Dust the dough with some flour (to keep Saran from sticking-and preventing drying) and cover with saran wrap. Rest 30-45 minutes.

  4. Heat oven slightly, turn off and put a bowl of hot water on the bottom rack.

  5. Scale dough by cutting in half. You can make whatever shapes you like i.e. rolls, round, braid, or botanar. Round up and press out air/punch down the dough. Shape.

  6. Place dough on parchment lined baking tray and proof-dough should double in size-this takes 20-30 minutes.

  7. Once dough has proofed, slit the side on centre with a razor (slits depend on the shape of your dough). Egg wash and you can sprinkle with seeds. Bake in preheated oven at 375°F for 20-30 minutes. You can check doneness with a thermometer--88°C internal temperature.

    Yeast Conversion
    For dry instant x 0.3
    For dry active x 0.4


Posted: 2016-18-01