YIELD: 2 loaves
- 25 g Fresh Bakers Yeast (or 12.5g active-dry, or 8.3g instant)
- 365 g tepid Water (75F to 80F)
- 560 g Bread Flour
- 17 g Milk Powder
- 32 g Sugar
- 10 g Salt
- 22g Butter
2. Sift the flour and milk powder. Combine all dry ingredients.
3. Add the dry ingredients and butter to the slurry, and mix with a dough hook at the lowest speed until combined.
4. Knead in the mixer at a higher speed for 5 minutes. Adjust moisture content by using flour or water. The dough will make a "slapping" sound when it's ready. It should be smooth like a baby's bottom. Another way to check for "doneness" is to coax a bit of the dough into a little square window, and hold it to the light: it should look like skin and be a bit stringy.
5. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 45 minutes or until doubled in volume.
6. Punch down the dough gently and let rest for 15 minutes.
7. Portion the dough and shape it (place into a tin if using). Proof until doubled in volume. It has proofed enough when, after pressed gently, the dough slowly bounces back (quick bounce = not enough, and collapse = too much).
8. Brush with egg wash, if using. Score the loaves and bake at 395F for 20 to 30 minutes until the internal temperature is 190F. (alternatively, to check if the bread is done, tap the bottom of the loaf; if it sounds hollow it is done.
9. Remove the loaves from their tins and cool on a wire rack.