It’s that time of year again! Cooler weather means back to the kitchen for more baking. I’ve been gathering recipes and trying some different breads recently, with mixed results. My rustic country boule was a bit of a let-down, and so I’m in the process of getting my sourdough starter going again.
In the meantime, I came across this recipe for white bread that I thought looked interesting.
800g All Purpose Flour 9g Instant Yeast 100g Fine Sugar 7g Salt 4 Eggs ( weigh 65-67g each with shell) 180g Milk 60g Oil
Initially the dough seemed extremely dry as it was in the mixer, so I added an extra 2 tablespoons of milk to smooth it out. In the video, the dough is split into six pieces that end up becoming 2 full-sized loaves. Also, the guy in the videos does not include proofing time, just says to wait until it’s doubled in size. For me, it was approximately 60 – 75 minutes. I washed the top in egg, and baked at 300.
The result is a very sweet, soft loaf of white bread, with a thin chewy crust. A bit soft for sandwiches, but very tasty with butter and jam.