Friday, March 14, 2014

核桃麵包(30%全麥) Walnut Bread (30% Whole Wheat)

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/13/2014

This walnut bread was inspired by my childhood memory of a bakery. When I bit into it, all my childhood memory just flashbacked right in front of me. Amazing that simple food can do to you :P This bread is a 30% whole wheat version.

記得以前小時候在台灣時,常在吳記麵包店,買一種密實的核桃麵包,沒啥fancy topping/配料,雖然只是切片直接吃,卻越嚼越香...附食譜做法(recipe included)...

核桃和全麥的堅果味,再加上牛奶/奶油香味,真是相得益彰,我自己相當喜歡,暴龍和K寶吃了也覺得不錯 :D


Walnut Bread (1 loaf) (KitchenAid Professional 600 standmixer製作,無standmixer,也可以像我以前手做麵包揉麵方式製作,差別不大)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Glass Loaf Pan: (inch) 8.5" x 4.5" x 2.5"(height)   or   (cm) 21 x 11.5 x 6.5(height)
(*If you don't have a glass loaf pan, you can use a regular baking sheet instead. You might have to adjust your baking time.)

1+1/4 cup unbleached bread flour
1/2 cup white whole wheat pastry flour (You can replace it with regular all-purpose flour.)
2 tbsp buttermilk powder
1 tbsp butter(softened and cubed) (*Add it in at the end of mixing)
1/4 cup chopped walnuts (*Add them in AFTER butter completely mixed in with the dough.) (*Use ONLY speed 1 to mix in the walnuts.)

將以上幾項,放在KA standmixer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.

1/2 cup whole milk
1/4 cup water
2 tbsp granulated sugar
3/4 tsp salt
3/4 tsp active dry yeast (*Not instant yeast/bread machine yeast)

Mix all the ingredients except butter 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. Add the butter in and mix until smooth again. It's a slightly 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 & Shaping
Let the dough rise until double in size. Take the dough out and shape it into a ball. Rest for 15 minutes. Roll it out to an oval. Roll it up like a Swiss roll. Mist the dough with some water with spray bottle after shaping.

Put the shaped dough in a glass loaf pan. Place it in a warm oven with hot water underneath for fermentation. Let rise until roughly 50% volume increase.

Preheat the oven to 350F, and bake for 40 minutes. Cover it with foil for the last 15 minutes.
All ovens vary. Adjust your baking time accordingly.

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