This shows you the differences between two versions of the page.

Link to this comparison view

cooking:recipes:white_bread [2017/02/08 13:48]
hannah created
cooking:recipes:white_bread [2018/12/28 02:20] (current)
Line 3: Line 3:
 ===== Ingredients ===== ===== Ingredients =====
-  * 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water* +  * 113g ripe (fed) sourdough starter 
-  * 1 heaping tablespoon honey +  * 227g lukewarm water (approximately ​cup) 
-  * 2 1/4 teaspoons instant yeast +  * 298g Unbleached All-Purpose Flour 
-  * 1 3/teaspoons salt +  * 1 1/teaspoons salt 
-  * 2 tablespoons ​soft butter +  * 2 tablespoons ​sugar 
-  * 4 cups King Arthur Unbleached All-Purpose Flour +  * 85g unsalted ​butter, at room temperature 
-  * 1/3 cup Baker'​s Special Dry Milk or 1/2 cup nonfat dry milk granules+  * 35g dried goats milk 
 +  * 46g potato flour or rice flour 
 +  * 1 1/2 teaspoons instant yeast 
 ===== Instructions ===== ===== Instructions =====
-  - Mix all of the ingredients ​in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won'​t ​be particularly soft nor stiff; it should ​be smooth and feel bouncy and elastic under your hands+  - Combine ​all of the ingredients and knead, ​adding more flour or water if necessary ​to make a soft, smooth dough. It will be slightly sticky at the very bottom of the bowl, but should ​pull away from the sides cleanly.  
-  - Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it'​s ​become quite puffy, though not necessarily ​doubled in size+  - Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it'​s ​nearly ​doubled in bulk, 60 to 90 minutes
-  - Gently deflate ​the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" ​loaf pan+  - While the dough is rising, lightly grease a loaf pan. 
-  - Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned ​1" ​to 1 1/2" over the rim of the pan. Towards the end of the rising timepreheat the oven to 350°F+  - Transfer the dough to a lightly greased work surface, gently deflate it, and roll it into a loaf shape. Place in loaf pan, cover, and allow to rise until it is about 1" ​above the rim of the pan, about 60 to 90 minutes. 
-  - Bake the bread for 20 minutes. Tent it lightly with aluminum foiland bake for an additional 15 to 20 minutes, till it'​s ​golden brown. An instant-read ​thermometer inserted into the center ​will read 195°F to 200°F+  - When loaf is nearly high enoughheat oven to 350F.  
-  - Remove ​the bread from the ovenand turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature+  - Bake loaf for 30-45 minutes, ​until a light golden brown on top; a digital ​thermometer inserted into the center ​should ​read 190°F
 +  - Remove ​loaf from the oven and, after 2 or 3 minutes, carefully transfer to a rack to cool. 
 +===== Notes ===== 
 +  * Very versatile bread recipe. Adapted from King Arthur'​s [[https://​www.kingarthurflour.com/​recipes/​sourdough-dinner-rolls-recipe|Sourdough Dinner Rolls]]. This recipe can successfully be turned into cinnamon bunsas well as their original (and very delicious) dinner rolls 
 ~~NOTOC~~ ~~NOTOC~~