During the COVID-19 outbreak we are asked to stay home as much as possible and go out only when needed in order to curb the spread of the virus. At first people lined up at grocery stores and emptied almost all the shelves to prepare for a lockdown. Fortunately, food supply is still abundant in Toronto after all those panic buying and we go out for groceries about every 10 days now. To prevent shortage, many stores have limited the quantities that customers could purchase on items like eggs, dairy, flour, bottled water, toilet paper, hand sanitizer and so on. Because of this, I only make the most basic white bread now without any eggs and milk. Although the bread is made with the simplest ingredients (if you don’t have milk powder on hand you could even omit that too), it is still fluffy and tasty and my kids like it very much.
Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly larger than the Asian brand 450g-toast box in terms of capacity. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
On a side note, instant yeast and active dry yeast can be used interchangeably one-for-one most of the time. The major difference is that instant yeast has finer granules and can be added straight into the dry ingredients. Active dry yeast, on the other hand, has bigger granules and has to be activated by dissolving into liquids before use. A small amount of sugar is usually added to feed the yeast during proofing. King Arthur Flour suggests that it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process. My Red Star active dry yeast that I got from Costco works well if added straight into the dough without proofing. The rise is gentle so it will take a longer time for the dough to rise when compared to when instant yeast is used.
除此之外；速發酵母與活性乾酵母在一般情況下可以一比一份量交替使用。兩者主要不同之處是速發酵母顆粒較少並可直接加在乾性材料中；而活性乾酵母顆粒較大需溶解在液體中活化後才可使用，化開酵母時通常會加進少許糖為酵母供應養份。King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用。EC從Costco購買的Red Star活性乾酵母可直接加在材料中不需溶解在液體中活化，其發酵速度比速發酵母慢，因此發酵時間亦需相對延長。
Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)
For 9”x4”x4” Pullman loaf pan
300 g bread flour
180 to 195 g water
15 g dry milk powder (optional)
25 g granulated sugar (I used organic cane sugar)
4 g salt
35 g unsalted butter, softened
5 g active dry yeast (or 4 g instant yeast)
活性乾酵母 5克 (或速發酵母 4克)
Add flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. dd yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
Flatten a dough and roll it into a rectangle or oval. With the smooth side facing down, fold the lower third up then the upper third down as in folding a letter. Flip dough and give it a quarter turn then roll into a long oval. With the smooth side facing down, roll up the dough into a log and pinch the seams together. Repeat with the rest of the dough.
Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 80 to 90% of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃).
*Rising time may take up to two hours during winter if active dry yeast is used
Picture from Whole Wheat & Kamut Pain de Mie (Tangzhong Method)
Remove plastic wrap and slide on the lid. Bake in a 325℉/165℃ preheated oven for 40 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Take bread out from the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.
For sandwich loaf, knead dough until it forms a super thin membrane when a small piece of dough is stretched.
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