Prep 2 hrs
Cook 40 mins
This is one of my few successful attempts at making bread without the bread machine, so I wanted to record it, hoping for repeat performances. If I can do it, you can't go wrong if you follow the directions. This recipe is a Tyler Florence Food 911 recipe, and it tastes wonderful. This recipe represents America's bread basket - the Midwest.
- 1 cup milk
- 3 tablespoons butter
- 1 tablespoon fast rising yeast
- 2 tablespoons sugar or 2 tablespoons honey
- 3 cups unbleached all-purpose flour
- 2 teaspoons salt
- 2 egg whites, divided and slightly beaten
- 1 tablespoon sesame seeds
- Heat the milk with the butter in small sauce pan just until the butter melts.
- Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
- When the milk is warm (not hot) add the yeast and sugar (or honey).
- Stir gently to dissolve yeast, and let stand for 3 minutes.
- If the yeast is active, it will foam.
- Turn mixer on low and gradually add the flour.
- When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
- Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
- Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
- Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
- Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
- When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
- Turn out the dough onto the work surface.
- It isn't necessary to punch it down- it will deflate on it's own.
- Handle very gently at this point!
- Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
- Place in 9 X 5 greased loaf pan with seam down.
- Make sure dough touches all sides of the pan.
- Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
- Preheat oven to 350.
- Place a large pan on the bottom rack of the oven.
- Pour 3 cups boiling water into the large pan.
- When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
- Brush the top with slightly beaten egg white and sprinkle sesame seeds over the top of the loaf.
- Place loaf pan on the top shelf of the oven (over the pan of water).
- Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
- Remove from loaf pan immediately, and cool on rack.
- Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.
I used the chef's suggestion to make cinnamon bread (no raisin), and instead of sprinkling the top with sesame seeds, I sprinkled it with cinnamon sugar, about 1 tsp. I used about a tablespoon of cinnamon sugar on the inside. It turned out wonderful, not overpowered with cinnamon like some commercial breads. I also used 1 packet of quick rise yeast instead of the called for tablespoon. It worked out great.
I have made this several times and it is really good, with an especially good slicing texture. I experimented by baking it in my bread machine and it rose really high, almost touching my lid. It was getting really dark (set on Bake Light) so I took it out about 10 minutes too early and the very top of the bread had a doughy spot. It still produced an excellent loaf and will occasionally bake in the machine, when I want to "set it and forget it." Thanks PanNan for posting. Roxygirl
This recipe is great. Made the, erm, original (non-cinnamon) version, and made it into rolls instead of a loaf (in an eight inch pie pan). They were amazing warm with jam. *drools* :)