Butter Enriched Bread
Butter Enriched Bread
https://www.bakewithyen.my/butter-enriched-bread/
Ingredients A
- 500gm BWY bread flour
- 30gm castor sugar
- 10gm salt
- 1 tsp (2.5gm) BWY Soft Pro bread improver
- 1 nos (55gm) egg
- 11gm Eagle sachet instant yeast
- 350-360 gm +/- chilled UHT Meadow Fresh full cream milk
Ingredients B
- 85gm Echte Boter/Conaprole butter (salted/unsalted)
Method:
- Pour (A) into mixing bowl and mix on low speed to make a cohesive dough with using the dough hook, knead for about 3 minutes on medium-low speed to develop the dough.
- Once the dough is smooth, add (B) and continue kneading on medium-low speed until completely incorporated and the dough is smooth, shiny, and elastic.
- Allow the dough to rise in a covered bowl until it’s doubled in size, about 55-60 minutes.
- Turn the dough out onto a lightly floured surface, and divide it in half. Working with one half at a time, divide 200gm each piece of dough into two equal pieces. Round the pieces into smooth balls.
- Lightly grease 2 loaf sandwich pans. Place the two dough balls into loaf sandwich pan, lining them up side by side in one lengthwise of two balls
- Let the loaves rise until they’re puffy and have a soft, marshmallow like texture, about 50-55 minutes or extra minutes.
- Preheat the oven to 200°C. Uncover the loaves, and bake them for 25-30 minutes, until the crust is golden brown and they sound hollow when tipped out of the pan and tapped on the bottom.
- Removes the loaves from the oven, and turn them out of the pans onto a rack to cool.
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