Classic White Bread



 HI
Here come the mega marathon of our BM family of baked goodies. Yes you will be seeing some fabulous bakes from all of us all through this month and I have chosen Breads for the week 1.
Exactly an year back when I conducted my first baking class, there were 6 students. Daily they would bake the suggested bakes and take home whatever they had baked. And when they were back the next day I would wait for them to let me know if they and their family had liked it and they were pretty happy about it. But one day one particular person came to me and said Veena, can you teach me a bread which tastes like Modern bread and you can imagine my reaction!!I was like #$*!*^&^. I asked why would you want one, instead she could go buy off the shelf. That kept me thinking what she really wanted and then I realised that may be the texture of my breads weren't like the one  of the store bought. On searching for such recipe, I saw this from Sumod and when I baked it I saw the perfect domed white bread. Bake this bread and you will never buy a store bought one
INGREDIENTS
Milk
 1 Cup
Luke Warm Water
½ cup
Sugar
2tbsp
Active Dry yeast
2 1/4tsp
Salt
1 ¾ tsp
Butter
2tbsp
All purpose flour
31/2 cups
Gluten
2tbsp(optional)
Milk powder
1/3 cup

PREPARATION
KNEADING IN A STAND MIXER
In a bowl take the luke warm water, add 1tsp sugar to it and the active dry yeast. Keep it aside to froth up and prove.
Add the Flour, gluten , Milk Powder, salt, remaining sugar to the bowl of the stand mixer, Mix well
Now attach the dough hook and add the yeasted mixture and the raining milk to this and mix it in low Minimum for 1 minute
Now add butter and let it run in Speed one for 8 minutes.
Now switch of the stand mixer and remove the dough to a well greased bowl.
Cover it and keep for 1 hr for it to double
Now take it out, deflate it and roll it into a rectangle
Roll it from the short end tightly

Transfer this to a well greased bread loaf tin (9 * 5”)
Cover it loosely and let it rise again for 1 hr
At the end of that 1 hr preheat the oven to 200C
Lightly brush the loaf with milk or egg wash and bake it for 40-45 minutes or till it sounds hollow when tapped
Transfer this to a wire rack for cooling
Cut into slices after it has cooled down completely

KNEADING BY HAND

In a bowl take the Luke warm water; add 1tsp sugar to it and the active dry yeast. Keep it aside to froth up and prove.
Add the Flour, gluten, Milk Powder, salt, remaining sugar in a large bowl, Mix well
Now add the yeasted mixture and the raining milk to this and mix it to sticky dough
Now add butter, knead well and transfer this to a dusted surface and knead the dough so that it becomes pliable. You will have to knead for nearly 10 minutes
Cover it and keep for 1 hr for it to double
Now take it out, deflate it and roll it into a rectangle
Roll it from the short end tightly
Transfer this to a well-greased bread loaf tin (9 * 5”)
Cover it loosely and let it rise again for 1 hr
At the end of that 1 hr preheat the oven to 200C
Lightly brush the loaf with milk or egg wash and bake it for 40-45 minutes or till it sounds hollow when tapped
Transfer this to a wire rack for cooling

Cut into slices after it has cooled down completely






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51



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