Blog Flora Refosco - Buttery bread.


Buttery bread.

30/11/2010 - 0 Comments - Recipes | Refined sugar, All purpose flour, Instant yeast, Butter, Bread

I am insisting in the bread making trials until I get the hang of it. And I consider this one to be an advance. :)

1 3/4 cup all purpose flour

1 tablet (15g) of fresh yeast

2 teaspoons sugar

1 1/2 teaspoon salt

3/4 cup lukewarm water

2 tablespoons softened butter (or you can substitute for one tablespoon olive oil, if you prefer)

I broke the tablet of yeast with a fork, mixing it with the sugar, after what I poured in the water.

Always remember the water should feel warm-to-cold in your hands, otherwise you kill the yeast and the bread will never grow.

Well, then I added one cup of flour blending everything using a spoon. Added the salt, butter, and remaining flour. When everything comes together, the dough should be soft but not sticky.

I kneaded a little, lightly, just to make sure it was uniform. I did that over the bowl, didn't flour any surface etc.

I let it rest inside the oven (turned off), and in 1:20h it had already doubled it's volume.

I formed a ball and let it grow again, for half an hour, inside the greased and floured loaf pan.

15 minutes before putting it in the oven, preheat it to a medium-high temperature.

After it growed again, I brushed a little oil on top of the bread and sprinkled raw sesame (it will roast in the heat of the oven).

I baked it for 10 minutes in medium-high heat, and 25 minutes more in medium heat, having a baking sheet under the loaf pan with 1/2 cup of water. This is a tip from the blog where I took the original recipe which I adapted. I don't know for sure, but I think it helps making the bread softer.

The change in temperature should help the crust became crunchy, but mine didn't.

Result: a soft and consistent bread, perfect for sandwiches, with a slight butter flavor.

The only thing that didn't work was the way I tried to "glue" the sesame on the crust. I need to research that.

Next time I'll try it with some whole wheat flour and some nuts in the dough.


Buttery bread

Source: adapted from peterandrewryan.com
Hands-on time: 20 minutes
Total time: 2h 45 minutes

1 3/4 cup all purpose flour - 1 tablet (15g) instant fresh yeast - 1/2 tablespoon sugar - 1 teaspoon salt - 3/4 cup lukewarm water - 2 tablespoons softened butter (substitute for 1 tablespoon olive oil, if you would prefer)

Crumble down the yeast tablet with the sugar, add the water. Stirr in 1 cup flour using a spoon. Add the butter, salt and remaining flour. The dough should be soft, but not stick to your hands. Briefly knead, just enough to make sure the dough is smooth. Place in a bowl, cover with plastic, and allow to rest somewhere protected from wind, preferably somewhere slightly warm - for example, in the oven (turned off). It should rise until it doubles in volume, about 1 hour. Shape a ball with the dough and place it in a greased and floured bread pan, where it should occupy half of the space available. Cover with plastic and allow to rest again, in the same protected place, for 30 minutes.
Bake the bread with a baking tray under the pan, in preheated oven. Bake at 210°C for 10 minutes. Lower the temperature to 180°C, throw half a glass of cold water in the baking tray (not in the bread pan) and bake like that for another 25 minutes, until it has rised some more and the top has turned light brown. Allow for it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Yields 1 small loaf. Lasts up to 5 days at room temperature, stored wrapped in a kitchen towel on top of a cutting board, cut side facing down.



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