Breads - White Bread

I got a Bread making book this holiday and I decided I was going to learn to make bread the traditional way and not from a bread machine. I have attempted many times from recipes from various chefs however this book is written specifically for bread making from the Culinary Institute of America and teaches the technics to Artisan Breads.

I attempted the white bread for a start after studying the book for a few days... yes, I was studying bread book and another set of Singapore Cooking book from my sister from Singapore.

This bread is truly a success in that the crust is not hard after a few days, the texture is amazing. I incorportated another technique to help you make your bread rise especially making bread in the winter time when the weather is not warm enough !

Ingredients:

Water, 75 degrees F.

Butter - 3 tbsp.

Malt syrup - 1/4 tsp (I used maple syrup)

Bread flour - 3 cups and 3 1/2 tbsp

Sugar - 1 tbsp and 1 tsp

Yeast, dry - 1 1/2 tsp (1 pkt of Rapid Rise yeast)

Salt - 2 1/2 tsp

1. Put the water, butter, and malt in the bowl of mixer. Add flour, sugar and yeast and then salt. Place the bowl on a mixer fitter with a dough hook and mix fro 4 mins on medium speed, making sure to scrape down and flip the dough over during this time. Increase to medium speed and mix for another 4 mins, making sure to scrape down and flip the dough over. The dough should feel slightly sticky but have good gluten development. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.

2. Allow the dough to rest and ferment in a warm place for 45 mins until when touched the dough springs back halfway. (Ok, here is the secret to how to get the bread to rise. Heat the oven to 200 deg F. Turn it off and put the dough in the oven to let it rise. It will rise perfectly ! )

3. Place the dough on a lightly floured work surface and divide into two pieces. Roung each piece against the tabletop. Cover the rounds with plastic wrap and allow to rest and ferment for 10 mins.

4. Shape each round into a 12 inch oblong. Place each load seam-side down in a well oiled loaf pan. Egg wash the surface of the loaves, cover lightly with plastic wrap and allow to rest and ferment in the pans for 60-75 mins until when lightly touched the dough springs back halfway. (Another secret, for Egg wash, use 1 egg and 1 egg yolk and add a tbs of water and beat it with a fork. Strain it over a strainer and use the egg wash. The top will be yellow and shiny on your bread).

5. Twenty mins before the end of final fermentation, preheat oven to 425 deg F.

6. Egg wash the loaves again and transfer the pans to the oven. Reduce the oven temp to 375 deg F and bake for 30-35 mins or until golden brown.

7. Remove the pans from the oven and allow them to completely cool before removing the bread from the pans.