This bread recipe is from the book, Bread by Nick Malgieri. I must thank my two baking buddies, Joyce from Kitchen Flavours and Lena, from Frozen wings for suggesting this recipe to me because my family and I really enjoy eating it. Lucky that I can predict that this is going to be a good recipe and baked two loaves according to the exact quantity mentioned in the recipe. We ate one loaf when it was freshly baked and froze the other one for later use. The frozen ones were eventually thawed and consumed as toast. They were very light and crispy when toasted. Yum!
Before proceeding onto the recipe, here are a few tips to share about baking this bread:
This recipe yields a sticky dough and so it is best to mix and knead using an electric mixer or a bread-maker.
- Try to resist using too much flour while shaping the dough into loaf as the increase of flour content might toughen the texture of the finishing breads.
- Use a 21 cm x 11 cm baking tin to bake your loaf. I baked one of mine in a slightly smaller tin and it looks like a balloon baking in such a small tin.
- This recipe uses three fermentation steps but I did mine in just two and it still works...
|Cottony soft golden sandwich bread|
|Making my bread using bread-maker|
|The breads rose very nicely after their final proving and baking.|
|Mum, are we baking a balloon? - To avoid this comment, use the right baking tin. LOL!|
|Buttery soft bread... Yum!|
Here's the recipe from the book, Bread by Nick Malgieri
(with my modification and notes in blue)
Makes two 9-inch loaves
800g bread flour
170g room-temperature tap water, about 75°F
3 tsp active dry or instant yeast
1 cup or 225g whole milk, scalded and cooled
(replaced with 30g milk powder and 250ml water)
3 large eggs at room temperature
60g butter, cut into 8 pieces and softened
18g fine sea salt (reduced to 10g)
Two 9 x 5 x 3-inch loaf pans, buttered and the bottoms lined with parchment paper
(I have one 10 cm x 20 cm loaf pan and one 11 cm x 21 cm loaf pan, both buttered but didn't line them with any baking paper)
1. Combine the flour and sugar in a large bowl and set aside.
2. Pour the water into the bowl of an electric mixer and whisk in the yeast. Wait 5 mins, then whisk again. Whisk in the cooled milk and eggs.
3. Use a large rubber spatula to stir the flour mixture into the liquid a little at a time, stirring to combine between additions.
4. Place the bowl on the mixer with the dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 min. Stop the mixer and let the dough rest for 15 min.
5. Increase the speed to medium, sprinkle in the salt, and beat the dough until it is smooth and elastic, for 2- 3 mins longer. Scrape the dough into an oiled bowl and turn it over so that the top is oiled. Cover with plastic wrap and let ferment until almost doubled in bulk, about 45 mins.
Note: For step 1-5, I've used a bread-maker instead of the electric mixer. I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr.
6. Invert the dough to a lightly floured work surface. Flatten the dough to a disk. Fold the two sides in to overlap at the middle, then roll the top toward you all the way to the end, jelly-roll style. Invert, flatten, and repeat. Return the dough to the bowl (oil the bowl again if necessary), cover, and let ferment until fully doubled, 30-45 mins. Note: I've skipped step 6.
7. Invert the dough to a floured work surface and shape it into a rough square. Use a bench scraper to cut the dough into 2 equal rectangles, each about 715g. Pull the narrow ends of 1 rectangle of dough outward to widen. From one of the wide ends fold the sides in about 1 inch or so, then roll down from the top as for turning the dough. Drop the roll into one of the pans, seam side down. Repeat with the second loaf and pan.
8. Cover with oiled or sprayed plastic wrap and let the loaves proof until they have risen about 1/2 inch above the rim of the pan. Once they're close to the top of the pan, set a rack a notch below the middle level and preheat the oven to 400°F (or 180°C fan forced). Note: My second proving took about 1 hr.
9. Place the loaves in the oven and immediately lower the temperature to 375°F. Bake until well risen and deep golden, with an internal temperature of at least 200°F, 30 to 40 mins. Note: My loaves were baked at 180°C fan forced for 30 min.
10. Unmold the loaves and cool on a rack on their sides. Wrap and keep at room temperature, or double wrap and freeze.