An enriched French style of bread that is light, fluffy, perfect for sandwiches, and is baked in a 13 inch Pullman loaf tin. This recipe aims for 1069 grams of dough.

Ingredients

Directions

• In a small bowl combine the salt, sugar, milk, egg, and yeast. Let this stand for five minutes.

• Add the flour and salt into the stand mixer bowl. Begin mixing on low speed with a dough hook.

• Combine the wet ingredients with the dry ones in the bowl as the mixer is running.

• Allow the mixer to work the dough for three minutes.

• Take the softened butter and slowly add it to the dough as the mixer continues to work it.

• Mix for a few more minutes, until the dough has the right level of stretch.

• Proof the dough for 30 minutes or until it has doubled in size. Consider using your oven with the light on as a way to get a warm environment for proofing.

• Remove the dough from the bowl and work it into a loaf shape on the bench.

• Allow it to proof once more inside the pan. It should rise to around five centimetres from the top of the pan.

• Preheat oven to 190°c.

• Place the lid on the pan and put into the oven.

• Bake for 40 minutes. Optionally, remove the lid sooner and return to oven to achieve a deeper crust. The loaf is ready when the internal temperaturs is between 77c and 82c degrees.

• Partially open the lid and cool it for 10 minutes on the bench.

• Remove from the pan and let it cool on a wire rack for one hour.

Discover more posts like this:

Recipe French Bread Loaf