Friday, September 20, 2013

Yogurt White Bread * 9% Whole Wheat * 優格土司


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 09/18/2013

This yogurt white bread is perfect for making peanut butter, egg salad, or grilled cheese sandwiches...
附食譜做法...


Yogurt White Bread (1 loaf) (1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)
(KitchenAid Professional 600 Stand Mixer製作,無stand mixer,也可以像我以前手做麵包揉麵方式製作,差別不大,此麵團須用甩打方式)

  • 2 cups unbleached bread flour
  • 1+1/4 cups unbleached all-purpose flour (I use 30% white whole wheat blend)
  • 1/4 cup plain yogurt
  • 2+1/2 tbsp of extra virgin olive oil (regular olive oil is fine too)

A.將以上幾項,放在KA stand mixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

  • 1 cup+2 tbsp warm water
  • 3 tbsp brown sugar
  • 1+1/2 tsp salt
  • 1 tsp active dry yeast (not instant yeast/bread machine yeast)(一般商用乾燥酵母,非速酵/麵包機酵母)

B.將以上幾項,攪勻加熱至手觸溫暖後,慢慢分次倒入A中,同時用2速攪拌,攪拌成光滑黏手麵團,約5分鐘...稍整成圓形
Mix all the ingredients from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation
將麵糰放入溫暖的烤箱中發酵,底下放一盆熱水,保溫及保濕,作第一次發酵,至2-3倍大後,倒出,桿成長方形,然後由短邊,像捲肉桂捲捲法捲起,放入抹油的吐司烤模中,之後入烤箱發酵
Let the dough rise until double/triple in size. Take the dough out and dust it with some flour. Use a roller to roll it out to a rectanglar shape. Roll from one narrow end all the way to the other to form a cylinder, just like you would do with shaping cinnamon rolls. Put it in a greased loaf pan. Spray with some water to keep the crust from drying out during proofing.

Proofing
第二次發酵,將麵糰放入溫暖的烤箱中發酵,底下放一盆熱水,保溫及保濕,發酵至2-3倍大,
Put the pan with the dough in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Baking
烤箱預熱至350F,烤40分鐘(依各家烤箱調整時間),最後5-10分鐘,用鋁箔紙蓋上
Preheat the oven to 350F, and bake for 40 minutes. Last 5-10 minutes covered with foil.
Depends on what kind of oven you have, you might need more or less baking time.


4 comments:

  1. 謝謝, Ellen! 沒問題! 很高興在這兒見到你!

    ReplyDelete
  2. Hello, Annie. Your blog has so many good recipes here. I am surely going to try one of them

    ReplyDelete
  3. Thanks, Shobelyn, for stopping by. Ha, I'm always experimenting. Thanks for willing to try them out.

    ReplyDelete

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