An enriched French style of bread that is light, fluffy, perfect for sandwiches, and is baked in a 13 inch Pullman loaf tin. This recipe aims for 1069 grams of dough.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 562 | grams | strong white flour |
| 9 | grams | instant yeast |
| 50 | grams | unsalted butter (softened) |
| 276 | ml | milk (warm) |
| 2 | large | eggs (100g) |
| 50 | grams | sugar / honey |
| 12 | grams | salt |
Directions
In a small bowl combine the salt, sugar, milk, egg, and yeast. Let this stand for five minutes.
Add the flour and salt into the stand mixer bowl. Begin mixing on low speed with a dough hook.
Combine the wet ingredients with the dry ones in the bowl as the mixer is running.
Allow the mixer to work the dough for three minutes.
Take the softened butter and slowly add it to the dough as the mixer continues to work it.
Mix for a few more minutes, until the dough has the right level of stretch.
Proof the dough for 30 minutes or until it has doubled in size. Consider using your oven with the light on as a way to get a warm environment for proofing.
Remove the dough from the bowl and work it into a loaf shape on the bench.
Allow it to proof once more inside the pan. It should rise to around five centimetres from the top of the pan.
Preheat oven to 190°c.
Place the lid on the pan and put into the oven.
Bake for 40 minutes. Optionally, remove the lid sooner and return to oven to achieve a deeper crust. The loaf is ready when the internal temperaturs is between 77c and 82c degrees.
Partially open the lid and cool it for 10 minutes on the bench.
Remove from the pan and let it cool on a wire rack for one hour.