Hope every dad had a wonderful father’s day. My hubby too had an awesome one. His day started with kiss from both prince and princess. He told me that it is the most wonderful gift he got in his life. And he made his famous dal /lentil stew for lunch along with his favorite chapathi from my side. Then rest of the day was gone with shopping, home cleaning and the usual stuff. I called my dad in India and also told him how much I miss him.
1 cup (1600g) King Arthur Unbleached Bread flour
1teaspoon(3g) Instant yeast
1 1/4 teaspoon (9g) salt
2/3 cup water
1 tablespoon (15g) Sugar
- In a microwave safe bowl heat cream and butter for 5 minutes or until the butter melts.
- In large bowl or bowl of stand mixer, add flours, salt, sugar, milk powder and yeast. Mix with water and cream butter mixture until everything combines well a sticky but smooth dough.
- Knead dough in stand-up mixer with dough hook for about 15 minutes also so that dough should pass window pane test.
- Put small amount of oil in clean bowl and add dough, turning to coat. Cover bowl with plastic wrap and place dough in warm place to rise until doubled in size, for about 3 hours (placing dough in closed turned-off oven next to large pan of just-boiled water works well).
- Oil 9 by 5-inch loaf pan or coat with nonstick spray. Gently turn dough out onto lightly floured work surface. Press ball of dough into rectangle, about length of pan. Fold rectangle in thirds, as if folding letter. Fold in half again lengthwise, pinching edges and ends together firmly until sealed.
- Place dough seam-side-down in pan. Cover loosely with wrap and let rise until about 1 inch above top of pan, about 90 minutes. Toward end of rising time, preheat oven to 350°F.
- When you are ready to bake, score the bread with a sharp knife and does an egg wash. Bake for 55 minutes longer or until bottom of loaf sounds hollow when tapped or instant-read thermometer registers 190-200°F when inserted in center. Remove loaf from pan and let cool completely on wire rack.
- Enjoy they are great delicious toast.
This recipe is adapted from The Fundamental Techniques of Classic Bread baking by French culinary Institute.
I am linking delicious bread to Yeast Spotting.