Bread loaf



Ingredients :

  • Flour : 500 gms
    • APF : 400gms
    • WWF : 100 gms
  • Instant yeast : 7 gms (approx. 2.25 tsp)
  • Sugar : 1 tbsp
  • Salt : 1 tsp
  • Milk : 2.5 cups
  • Water : 1/2 cup
  • Butter : 2-3 tbsp (+extra for brushing)
  • Flax meal : 2 tbsp (optional)

Method : 
  1. In a bowl mix flours, yeast, sugar and flax meal (if using).  
  2. Add warm milk and water and mix well with spatula. 
  3. The dough will be sticky but don't worry it will come together. 
  4. Transfer to a surface or board and knead for 15-20 minutes. Stretch and pull.
  5. Keep bringing the edges in the center while kneading. 
  6. Keep adding butter while kneading. After kneading for 15 minutes dough should be manageable. In the final 5 minutes keep tucking the dough in itself towards the bottom. 
  7. You should get a smooth top.
  8. Place it in a oiled bowl, drizzle some oil on top also and cover and rest for 2 hours, or till the dough doubles in size. 
  9. After 2 hours, punch the dough add salt and knead again for 3-5 minutes. 
  10. Lay it flat on a floured surface and roll it while pinching the dough together after every roll. In the end tuck in the sides and pinch it tight. 
  11. Place it in a prepared loaf pan with the pinched seal at bottom and let it proof for at least half an hour. 
  12. Bake at 200℃ for 40-45 minutes. 
  13. Leave it in the oven for 5-8 minutes. 
  14. Take out of oven and leave in pan for another 5 minutes. 
  15. Take the bread out of the pan/tin, and let it cool on wire rack for at least 5 hours. 
  16. Slice the bread only after it's cooled down. 

Notes : 
  • Instant yeast can be added to flour directly, but active dry yeast needs to be activated first. 
  • Make sure you use warm water. Too hot or too cold will kill the yeast. 
  • To activate the active dry yeast, add yeast in a bowl with 1 cup warm water (or milk or mixture) along with sugar. Mix it well and leave undisturbed for 10 minutes. This should turn frothy / bubbly means yeast is activated. 
  • If your yeast is not activated dont mix it in the flour. You will waste everything. 
  • For this recipe → 7gms of instant yeast = 2.8 tsp of active dry ≅ 8.75 gms active dry.
  • Kenading is the key here. it will develop the gluten and result in soft fluffy bread.




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