- 2 cups (11 ounces) bread flour
- 6 tablespoons (2 ounces) whole-wheat flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups plus 2 tablespoons warm water (120 degrees)
- 3 tablespoons butter, melted
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1 large egg, lightly beaten with 1 teaspoon water
- 1/4. tsp salt salt
Instructions
1. In bowl of stand mixer, mix bread flour, whole-wheat
flour, and yeast together. Add 1¼ cups warm
water, 2 tablespoons melted butter, and honey. Use a paddle and mix on low speed for 1
minute. Increase speed to medium and mix for 2 minutes.
Scrape down bowl and paddle with greased rubber
spatula. Continue to mix 2 minutes longer. Remove
bowl and paddle from mixer. Scrape down bowl and
paddle, leaving paddle in batter. Cover with plastic
wrap and let batter rise in warm place until
doubled in size, about 20 minutes. It will be very moist, and in the end, the dough can be poured into the bread pan.
2. Heat oven to 375 degrees.
Spray 9 by 5-inch loaf pan with vegetable
oil spray. Dissolve salt in remaining
2 tablespoons warm water. When batter
has doubled, attach bowl and paddle to
mixer. Add salt-water mixture and mix on
low speed until water is mostly incorporated,
about 40 seconds. Increase speed
to medium and mix until thoroughly
combined, about 1 minute, scraping
down paddle if necessary. Transfer batter
to prepared pan and smooth surface with
greased rubber spatula. Cover and leave in warm place
until batter reaches ½ inch below edge of pan, 15 to
20 minutes. Uncover and let rise until center of batter
is level with edge of pan, 5 to 10 minutes longer.
3. Gently brush top of risen loaf with egg mixture.
Bake until deep golden brown and loaf registers 208
to 210 degrees, 40 to 45 minutes. Using dish towels,
carefully invert bread onto wire rack. Reinvert loaf
and brush top and sides with remaining 1 tablespoon
melted butter. Let cool (more or less) completely before slicing.
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