bakekrazy

The idea of baking a fresh loaf of bread sounds intimidating, but believe me it is simple, creative and rewarding not to mention the fantastic taste of a fresh baked loaf of bread. This recipe can be baked either in a bread loaf pan free formed or divided up to produce individual serving sizes in a muffin pan.

Steps in the production of producing yeast breads;
1. Scaling the ingreident’s
2. Mixing and kneading the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning out the dough
6. Rounding the portioning sizes
7. Shaping the dough
8. Proofing the dough
9. Baking the dough
10. Cooling and storing the finished product

Ingredients:
12oz Water (warm)
1 lb. 8 oz Bread Flour
1 1/4 oz. Dry Milk Powder
1 oz Sugar
2 Eggs
1 oz Unsalted butter
1/2 oz Active Dry Yeast
2 teaspoon salt

In a stand mixer add the water, milk powder, sugar, salt, yeast and half the flour and blend well. Add in the butter, eggs and beat at a medium speed for 2 – 3 minutes. Add in enough of the remaining flour until the dough pulls away cleanly from the bowl. Mix for approximately 8 – 10 minutes until the dough is smooth and elastic. Place the dough into a lightly greased bowl and flip so both sides are coated. Let stand in a warm area (Fermenting) for 1 1/2 hours until double in size. Shape the dough to a free form or place into a bread pan . ( I divided the dough in half and rolled it into two balls and placed them into baskets for fermenting only, then flipped onto a sheet pan for proofing). Proof to double in size, then sprinkle with flour or egg wash . Bake at 375 degrees for 40 minutes. The internal temperature should be approximately 190 – 200 degrees. (should be lightly brown and hollow sounding) Remove from the oven onto a cooling rack. Allow to cool completely before serving.
The best way to store your bread is to wrap it tightly with plastic wrap, place it in a zip lock bag and freeze it (up to 3 months). If you are going to use it over the next day or so place it into a plastic bag and close it up and leave it on the counter. The worst place is in the refrigerator, your bread will go stale 6 times faster.

Enjoy
Chef Brian Klauss