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|177||grams very warm water (¾ cup, 6.2 oz by weight)|
|122||grams scalded, then cooled, milk (½ cup, 4.3oz by weight)|
|1||tablespoon butter, melted|
|454||grams all purpose or bread flour (3¼ cups, 1lb by weight)|
|1||envelope active dry (aka "rapid rise") yeast (2¼ tsp, 7g, 0.25oz by weight)|
- To prevent mold: Add 1/8 tsp of ascorbic acid (Vitamin C) to a loaf.
- For a finer texture: Replace up to ¼ of the total flour in the recipe with cake flour.
For an Ankarsrum mixer:
- Add the first five ingredients to mixer bowl and mix at about ⅓ speed until salt and sugar are dissolved.
- Add half of total flour to mixer bowl and mix until wet, donut-shaped dough mound forms, in about 30 seconds or so. (Move dough roller in and out by hand as necessary to encourage the incorporation of all of the dry flour.)
- Slowly sprinkle the yeast onto the wet donut-shaped mound as it spins, until it is all incorporated.
- Add half of the remaining flour to the mixer bowl (¼ of the total flour) and allow it to be incorporated. (During this step the donut-shaped dough mound generally will break down and then reform again after about 30 seconds of mixing.)
- Add the remaining flour to the bowl. Over the next minute or two the dough will move through several stages as the final flour is incorporated. It will start out loose and dry. It will then form a shaggy mass that may separate into two or more dough balls. Use a butter knife or similar tool to encourage the dough to keep spinning in the bowl and to keep the balls close to each other, so that they have the chance to recombine. Adjust the tension of the mixer arm to increase the gap between the mixer bowl wall and the dough roller. A gap of between 1" and ½" is usually good. Adjust so that the dough ball passes behind the roller without hanging up but still gets a good "squeeze" as it goes by. Once most of the flour has combined into a single dough ball and it has begun to clean the bowl, pull out the dough knife so that the ball does not keep getting hung up on it.
- Set the mixer's timer to 8 minutes
- Keep the dough ball spinning and rotating in the mixer. Don't let it adhere to the wall of the mixer bowl in one position for too long. Adjust the tension of the mixer's arm to narrow the gap between the dough roller and the wall of the bowl to get the roller to pull the dough ball off the wall. Use the back of your hand, if necessary, to rotate the ball into a new position in the bowl as it spins.
- The final product should be a smooth, soft, damp dough ball. If it feels sticky, it's too wet, add a tiny amount of flour - one gram / ¼ teaspoon at a time. If it feels dry and rough, then it's too dry, add a tiny amount of water - one gram / ¼ teaspoon at a time.
- Grease a large bowl, place dough ball in the bowl, and roll it around to completely cover it in the oil. Cover bowl loosely with plastic wrap or a lid and set aside for an hour somewhere warm. The dough should rise and double in size, more or less, during this time.
- On a clean surface, press the dough out into 18x9 inch rectangle. Roll up from short side, jelly roll fashion. Pinch the seam closed with your fingers and gently fold/roll each end of the loaf down and under the loaf. Place loaf in a greased 9x5x3-inch loaf pan.
- Brush loaf with melted butter. Cover with dish towel, let rise in warm place until it doubles, one to two hours, depending on air temperature.
- Bake in 400 degree oven for 20 minutes (until top has reached final, desired golden brown color.) Brush top with additional melted butter, if desired, tent with foil to prevent additional browning, and bake an additional 10 minutes.
- Loaf is done when it sounds hollow when tapped. Remove from oven and brush with more butter. Cool for 10 minutes then remove from pan and cool completely on rack.
In one slice:
- Calories 126.3
- Total Fat 1.9 g
- Saturated Fat 1.2 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 5.5 mg
- Sodium 296.1 mg
- Potassium 65.7 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 1.0 g
- Sugars 1.1 g
- Protein 8.3 g