Enriched sandwich bread loaf
Ethan Chlebowski · ♥ 8.3K likes · 242.5K views · 13 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Lean doughs are flour, yeast, salt and water, with at most small amounts of sugar and fat, and give a chewier texture and a crisper crust. An enriched dough carries higher amounts of sugar and fat such as butter, eggs and milk or cream, and bakes to a tender texture and a softer crust.
What the guide covers
- 230 ml milk
- 8 g yeast
Heat 230 ml of milk in the microwave about 40 seconds to between 90 and 100F, stir in 8 g of yeast until dissolved and leave five to ten minutes until the surface is foamy. If it does not foam the yeast is dead and should be discarded.
- 360 g bread flour
- 20 g sugar
- 7 g salt
Add 360 g bread flour, 20 g sugar or honey and 7 g salt to a large mixing bowl.
- 50 g melted butter
Pour in the proofed yeast milk and 50 g of melted butter and mix by hand until no dry flour remains and a shaggy dough has formed.
Rest the sticky dough 20 minutes so it relaxes and loses its stickiness, which makes it far easier to knead by hand. Skip this if using a stand mixer.
Turn out and knead eight to ten minutes until completely smooth and the dough holds a thin see-through gluten window. Kneading further breaks the gluten back down to sticky and wet, and both an under and an over kneaded dough rise poorly.
Lightly grease the mixing bowl, return the dough, cover with plastic wrap and rise at room temperature until doubled, about 45 to 60 minutes and longer in a cold house.
Grease a standard eight and a half by four and a half inch loaf pan, spread the dough into a rectangle about eight inches wide and roll it into a log.
Put the log in the pan, cover with lightly greased saran wrap and rise until the dough domes about an inch or two over the edge of the pan.
Cool completely on a wire rack so it can aerate; it should sound hollow when thumped. Slicing warm gives a moist, poorly cut slice, and 30 minutes more cooling slices much better.
- 16 g instant yeast
- 460 ml skim or 1% milk
- 720 g bread flour
- 14 g salt
- 40 g sugar
- 50 g melted butter
Doubled batch for two loaves: 16 g instant yeast into 460 ml skim or 1% milk, then 720 g bread flour, 14 g salt, 40 g sugar or honey and 50 g melted butter, mixed to a shaggy dough.
Rest 20 minutes, knead eight to ten minutes until smooth, rise in a greased bowl until doubled, about 45 to 60 minutes, then punch down and flatten into an eight inch rectangle.
- 1 tbsp butter
- cinnamon
- 2 spoons sugar
- chopped pecans
Variation, cinnamon swirl: melt a tablespoon of butter, add a spoonful of cinnamon, two spoons of sugar and a spoonful of chopped pecans, spread over the edges of the dough and roll up as normal. Tighter rolls would swirl more through the loaf.
- 2 parts poppy seed
- 1 parts white sesame seed
- 1 parts black sesame seed
- 1 parts dried minced garlic
- 1 parts dried minced onion
- 1 parts kosher salt
Variation, everything bagel: mix two parts poppy seed with one part each of white sesame seed, black sesame seed, dried minced garlic, dried minced onion and kosher or flaky sea salt. Work a spoonful into the dough, roll up, then lay a couple of spoonfuls on the board and roll the dough over it so it sticks and bakes on.
Cinnamon swirl and everything bagel fillings
Put each dough in a greased loaf pan and rise until domed one to two inches over the top, around 60 minutes.
Bake at 375F for 30 minutes and cool on a wire rack before slicing.