I’ve finally found a bread recipe I like. I thought I’d share.
I’ve always been intrigued by the thought of baking my own bread. I’ve tried multiple recipes and techniques multiple times, without finding something that I would be willing to eat on a regular basis.
I took a bread-baking class at the University of Tennessee Culinary Institute that featured the basis of this recipe. I’ve tweaked it and resized it and make it in my Bosch Universal mixer rather than by hand.
In class we had access to a high-gluten flour which I cannot find in any grocery store, so I have changed my recipe to use vital wheat gluten with regular bread flour. This produces a product that is close enough to the original for me.
You can make a slightly leaner dough by eliminating the butter. Or you can add a bit more butter, honey and water and come up with a softer dough more suitable for cinnamon rolls.
Substituting 1/3 whole wheat flour for an equal amount of bread flour works wonderfully also.
|Vital Wheat Gluten
|Unsalted butter, melted
I throw all the ingredients into my Bosch Universal (or Bosch Compact, or DLX Assistent) and, after everything has come together, allow the dough to knead for about 8 minutes or so.
I then lightly oil the dough and cover it and allow it to proof (raise or ferment) until it has about doubled in size. I will then punch it down and roll it into a tight log the length of my loaf pan. It then gets loosely covered and allowed to proof again until it is about an inch to inch and a half above the rim of the pan.
Then I bake it for 20 minutes in a 350 degree oven. Remove from the pan immediately and allow to cool an an elevated cooling rack.
After 20 minutes, you should have a nicely browned loaf that will sound hollow when thumped on the bottom. For rich doughs like this you would be looking for a temperature somewhere around 180 degrees Fahrenheit. Keeping it below the traditionally-quoted temperature of 195-200 degrees will prevent the bread from being too dry.
My challah loaves as they come out of the pan:
The following two pictures show braided challah that I did in class at the UT Culinary Institute: