Thursday, May 6, 2010

Baon Bread

After a few more tries with basic bread which needs to be consumed right away, I've had to set my sights on the fact that the kids will be heading back to school in June. I would need a softer, more sandwhich-y type bread for the kids (actually just one kid na lang who is in grade school).

This bread is more typical. It has sugar in it so it produces a brown crust. The milk also softens the texture while making it still firm enough to hold sandwhich fillings. The picture at the bottom of the page is by Salvador Dali. My camera cable is missing and I can't download my pics yet. Sigh. The smell of this bread though, is the most comforting thing in the world. Oh, ok, maybe next to cinnamon.

3 c All purpose flour or 2 c all purpose plus 1 c bread flour
1 t instant weast
1 t salt
1/8 c sugar
1 c warm milk
2 T butter
warm water (if necessary)

Mix dry ingredients together. I usually use a sifter then, a wire whisk to make sure that all the dry ingredients are evenly distributed. Add the wet ingredients. Add water a little at a time if the mixture is too dry, until you get desired consistency. Make sure that the ingredients incorporate. If the dough is too sticky, add more flour, not sticky enough, add more water.

Pour dough on a flat, floured surface and knead for about ten mintues. Take special notice of the dough's transformation as you do so.

Return dough to an oiled bowl and let rise until doubled in size. This takes between 60 to 90 minutes depending on hot the day is. The hotter the temp, the faster the rise.

Shape the loaf and let it rise again until you get the desired size, but no more than one hour.

Bake at 350 degrees for about 35 mintues or until tapping the bottom of the loaf results in a hollow sound and when the bread springs back into shape if you press a finger also on the underside of the loaf.

This bread may be kept frozen for about one to two weeks then thawed before use.

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