Bread
(by Alex on youtube)
- Yield: 2 loaves 1x
Ingredients
Units
Scale
- 907 g flour (7 c)
- 550 g milk & water (half of each, little less than 2.5 c)
- 100 g butter (7 T)
- 88 g sugar (7 T)
- 18 g salt (3 t.)
- 9 g yeast (3 t.)
Instructions
- Warm water & milk. Add to large mixing bowl.
- Then, yeast, sugar, salt, butter, & flour. Mix it until it’s a shaggy mess.
- Cover and wait for 1 hour. This is the “Autolyse”.
- Knead the dough for 5 minutes straight. Pause for 15 minutes. Knead again for 5 minutes.
- Dough should be smooth by now.
- Add oil in a big bowl, place the dough in. Wipe the bowl with it. Cover with cling film.
- 1st proofing starts. Wait till it has doubled in size, usually 2 hours. Sometimes more. You could also wait a day or two if it proofs in the fridge.
- Deflate. Divide in half. If you just want to bake one loaf in the end, that’s the moment to freeze the one of the doughs. Flatten to the width of your (oiled) cake pan. As the dough is soft, use hands. Roll up. Place in, with the seam facing down.
- Let it proof again, until doubled in size again, then bake it ( no punching this time ).
- Bake at 200°C / 400°F for 30 minutes or golden brown on top.
- Brush the top with butter. Let it cool down 30 minutes. Enjoy.