-
1
Mix together the flour, salt, powdered milk, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
-
2
Pour in the egg, butter, and 1 1/2 cups plus 1 tablespoon water and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball.
-
3
If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
-
4
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky.
-
5
Continue kneading (or mixing) for 6 to 8 minutes.
-
6
(In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.)
-
7
The dough should pass the windowpane test (page 58) and register 80F.
-
8
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.
-
9
Cover the bowl with plastic wrap.
-
10
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
-
11
Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns.
-
12
Shape the pieces into boules (page 72) for loaves or tight rounds (page 82) for dinner rolls or buns.
-
13
Mist the dough lightly with spray oil and cover with a towel or plastic wrap.
-
14
Allow to rest for about 20 minutes.
-
15
For loaves, shape as shown on page 81.
-
16
Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans.
-
17
For rolls and buns, line 2 sheet pans with baking parchment.
-
18
Rolls require no further shaping.
-
19
For hamburger buns, gently press down on the rolls to form the desired shape.
-
20
For hot dog buns, shape as shown on page 80, though without tapering the ends.
-
21
Transfer the rolls or buns to the sheet pans.
-
22
Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel.
-
23
Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.
-
24
Preheat the oven to 350F for loaves or 400F for roll and buns.
-
25
Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds.
-
26
Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit.
-
27
Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180F in the center.
-
28
Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed.
-
29
The tops should be golden brown and the sides, when removed from the pan, should also be golden.
-
30
The internal temperature of the loaves should be close to 190F, and the loaves should sound hollow when thumped on the bottom.
-
31
When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving.
-
32
Rolls should cool for at least 15 minutes on a rack before serving.
-
33
White Bread, Variation 1 %
-
34
Bread flour: 100%
-
35
Salt: 1.8%
-
36
Powdered milk: 6.2%
-
37
Sugar: 7.7%
-
38
Instant yeast: 1%
-
39
Egg: 7.7%
-
40
Butter: 7.7%
-
41
Water (approx.
-
42
): 62.8%
-
43
Total: 194.9%
