White Bread - Powdered Milk and Water (Variation 1)

October 30, 2013

Prep 1 hr 20 min Total 6 hr 10 min

White Bread - Powdered Milk and Water (Variation 1) © kvalifood.com

A versatile enriched dough suitable for sandwich loaves, dinner rolls, burger buns, and hot dog buns. Made by the direct method using powdered milk and water.

Ingredients

Makes 2 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns

610 g unbleached bread flour
11 g teaspoons salt
40 g powdered milk
45 g granulated sugar
6 g teaspoons instant yeast
45 g large egg, slightly beaten, at room temperature
45 g butter, margarine, or shortening, melted or at room temperature
370–400 g water, at room temperature
1 egg whisked with 1 teaspoon water, for egg wash (optional)
Sesame or poppy seeds, for garnish (optional)

Directions

Mix together the flour, salt, powdered milk, sugar, and yeast in a 4-quart bowl. Pour in the egg and butter (or other fat), along with the water. Mix with a large metal spoon until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, add water gradually until the dough is soft and supple.

Sprinkle flour on the counter, transfer the dough, and knead (or use a dough hook), adding more flour if necessary to create a dough that is soft, supple, and tacky but not sticky. Continue kneading for 6 to 8 minutes. The dough should pass the windowpane test and register 80°F (27°C). Lightly oil a large bowl, transfer the dough, and coat with oil. Cover with plastic wrap.

Ferment at room temperature for 1½ to 2 hours, or until the dough doubles in size.

Remove the fermented dough and divide it in half for sandwich loaves, into eighteen 2-oz pieces for dinner rolls, or twelve 3-oz pieces for burger or hot dog buns. Shape pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist lightly with spray oil, cover with a towel or plastic wrap, and let rest for about 20 minutes.

For loaves, shape into sandwich loaves and place in two lightly oiled 8½-by-4½-inch pans. For rolls and buns, line 2 sheet pans with parchment. Dinner rolls require no further shaping. For hamburger buns, gently press down on the rolls to form the desired shape. For hot dog buns, shape as torpedo rolls without tapering the ends. Transfer to the sheet pans.

Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof at room temperature for 60 to 90 minutes, or until nearly doubled in size.

Preheat the oven to 350°F (175°C) for loaves or 400°F (205°C) for rolls and buns. Brush rolls or buns with egg wash and garnish with poppy or sesame seeds. Sandwich loaves may also be washed and garnished, or score them down the center and rub a little vegetable oil into the slit.

Bake rolls or buns for approximately 15 minutes, or until golden brown and registering just above 180°F (82°C) in the center. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through if needed for even baking. The tops should be golden brown, and the sides (when removed from the pan) should also be golden. The internal temperature should reach close to 190°F (88°C), and the loaves should sound hollow when thumped on the bottom.

Remove loaves immediately from the pans and cool on a wire rack for at least 1 hour before slicing. Rolls should cool for at least 15 minutes on a rack before serving.

Notes

Milk substitutions: You can substitute liquid milk for the powdered milk and water combination. Low-fat or skim milk work fine with slightly different results.
Fat options: Butter provides the best flavor, while shortening produces the softest texture. Margarine and vegetable oil are acceptable substitutes.
Baking temperatures: Enriched doughs need lower temperatures than lean breads to prevent over-browning before the interior is fully baked. Never bake at 450°F (230°C) as you would with French-style breads.
Versatility: Use plain, or add herbs, seeds, cheese, or other flavorings to suit your preference.