While I have an outstanding request to cure a pastrami here in LifeStyles,
I will start off with a loaf of bread.
It will not be nearly as interesting as a 3 way,
for which I unfortunately know nothing about except the pictures,
I have been making bread for 40 years now.
I use the rapid rise method and the kneading technique outlined in the bread chapter of "Better Housekeeping Cookbook". The technique uses an electric hand mixer to do the initial knead. That is, only put half the flour into the bowl and mix for 10 minutes. Then add the rest of the flour and knead by hand on a board. I changed things around a bit with the kitchenaid mixer.
I add most of the flour to the initial knead. I am looking for a consistency that is not stiff enough to form a ball on the hook. I like the dough to have a big footprint on the bowl and plenty of dough on the hook to produce plenty of shear for a good knead. Run the machine like this and after a short while webs with start to pull. This is the sign that the gluten is linking up. Adding an egg to the mix increases the glutin's ability to knead up into a good dough. Fat will soften the mouth feel of the bread, French bread uses a little fat, Italian bread has no fat. Too much fat will interfere with the gluten and prevent the knead from working. Adding egg allows for a higher fat content without screwing up the knead.
Consistency needs to be learned, adjustment is done by adding flour to stiffen the knead, or water to loosen it. After the initial knead starts pulling lots of webs, slow the machine and add all of the remaining flour(hold a couple tablespoons for the kneading board). Now knead at low speed until the dough is a nice ball on the hook. A good dough will hang onto the dough hook for a long time after tilting the mixer's head back.
Dipole's recipe abreviations:
t - teaspoon T - tablespoon c - cup temperatures in Fahrenheit
I got a request to make a fluffy white bread. So here it is.
1 4.5qt KitchenAid Stand Mixer(original tilt head version)
1 Dough Hook Attachment
3c Bread Flour
2.25t Fast Acting Yeast(1pkg)
1t Brown Sugar
1t Pure salt(non-iodized)
1/4c Sour Cream
0.75c Water, warm to touch
1 Egg, still cold
1T Olive oil
Pam oil spray for the baking sheet
1t White Sesame Seeds, raw
1. Warm the oven by turning on the light, 80ish degrees.
2. In the kitchenaid mixing bowl place the yeast, sugar, 2.5 cups of flour, salt, and sour cream.
3. Place the bowl into the machine and mix at speed 2 for a little bit.
4. Turn off and add the egg and water.
5. Knead at speed 2. Use the spatula to get the flour to drop into the liquid if the mixing is slow.
After 5 to 10 minutes, lots of webs should be forming. Add all but 2T of the flour and finishing kneading at low speed until the dough is smooth and elastic. The bowl will be fairly cleaned up with almost all of the dough clinging to the hook.
6. Add some olive oil to lubricate the bowl. Turn off the machine. Using oily hands, clean the dough off the hook. Get oil all over the inside of the bowl and the dough. Flip the dough if needed. Cover the bowl with a cloth.
7. Place in a warm oven, raise the dough for 30 minutes.
8. Remove from oven. Punch down the dough, swirl around in the bowl to wipe up all the oil. Fold the dough by hand to mix the oil in a little.
9. Knead the dough by hand on a board using the remaining flour. This will mix in the oil, pop most of the big bubbles, and stiffen the dough up.
10. Roll the dough out into 10" wide by 15" rectangle.
11. Rub the surface with sloppy wet hands until the dough gets a pasty.
12. Roll the dough up. Pull the roll tight as you roll it up. The pastiness and pulling is to meant to try to keep large voids from forming in the finish loaf. Tuck and pinch the ends to make them smooth and round.
13. Place the dough on a greased cooking sheet. Using sloppy wet hands, get the top of the loaf nice and sticky. Sprinkle the loaf with sesame seeds.
14. Raise the loaf in the oven for 10 minutes.
15. Remove the loaf from the oven, and score the loaf with a wet knife. (Sushi style)
16. Raise in the oven for another 15 minutes. This is a long second raising for Wonder Bread texture.
17. Remove the raised loaf from the oven. Heat the oven to 375 degrees.
18. After 10 minutes, place the loaf in the oven. Throw a few ice cubes into the oven. Bake for 40 minutes. Add a few move cubes of ice half way through the bake.
19. Remove for the oven. Cool the loaf on a wire rack.
After cooling you can now play football.
The double raising produces a finer bubble in the bread.
Please note that the sour cream adds milk solids to the bread and fat too. The fat content of this bread is high enough to require an egg.
Edited by Dipole, 06 July 2018 - 12:07 PM.