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1
Mix together the flour, salt, powdered milk, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
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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.
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3
If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
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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.
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5
Continue kneading (or mixing) for 6 to 8 minutes.
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6
(In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.)
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7
The dough should pass the windowpane test (page 58) and register 80F.
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8
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.
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9
Cover the bowl with plastic wrap.
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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).
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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.
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12
Shape the pieces into boules (page 72) for loaves or tight rounds (page 82) for dinner rolls or buns.
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13
Mist the dough lightly with spray oil and cover with a towel or plastic wrap.
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14
Allow to rest for about 20 minutes.
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15
For loaves, shape as shown on page 81.
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16
Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans.
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17
For rolls and buns, line 2 sheet pans with baking parchment.
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18
Rolls require no further shaping.
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19
For hamburger buns, gently press down on the rolls to form the desired shape.
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20
For hot dog buns, shape as shown on page 80, though without tapering the ends.
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21
Transfer the rolls or buns to the sheet pans.
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22
Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel.
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23
Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.
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24
Preheat the oven to 350F for loaves or 400F for roll and buns.
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25
Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds.
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26
Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil into the slit.
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27
Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180F in the center.
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28
Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed.
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29
The tops should be golden brown and the sides, when removed from the pan, should also be golden.
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30
The internal temperature of the loaves should be close to 190F, and the loaves should sound hollow when thumped on the bottom.
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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.
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32
Rolls should cool for at least 15 minutes on a rack before serving.
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33
Proceed as directed for Variation 1, substituting the buttermilk for the water.
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34
Add more buttermilk or flour, as needed, while mixing.
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35
To make the sponge, mix together the flour and yeast in a 4-quart bowl.
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36
Stir in the milk until all the flour is hydrated.
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37
Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.
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38
To make the dough, add the flour, salt, and sugar to the sponge.
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39
Then add the egg yolk and butter or other fat.
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40
Proceed with step 1 of Variation 1 from this point on, noting that both the first and the second fermentation cycles should be 5 to 10 minutes faster than in the direct-dough method of Variation 1.
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41
Enriched, standard dough; direct or indirect method; commercial yeast
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42
1 hour sponge (Variation 3 only); 8 to 10 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 45 minutes baking
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43
This is one type of bread that does not greatly improve from a pre-ferment or sponge because so much of the flavor comes from external, rather than internal, factors.
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44
Though it can be made by the sponge method, as Variation 3 demonstrates, the fast action and the amount of yeast and enrichments ensure that this is a fast-moving dough whose flavor is largely a result of the enrichments, not the fermentation.
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45
For this reason, it is one of the easiest breads to make, whether made by the direct method or the indirect method.
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46
It is quite delicious and functional in its many applications regardless of the method followed.
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47
Variation 1, however, makes particularly good soft dinner rolls or hot dog or hamburger buns.
