From the USU Junction Kitchen of Steven Wright, head baker
Sponge – Kg
Bread Flour – 0.067
Water – 0.041
Yeast, instant dry – pinch
Final Dough – Kg
Bread flour – 0.386
Honey – 0.046
Salt – 0.009
Oil – 0.023
Yeast, instant dry – 0.007
Water, 60-65 degrees F –0.220
Sponge – 0.108
The day before:
MIX the sponge ingredients in a bowl, cover overnight.
COMBINE all ingredients (including the sponge) in a standing mixer with dough hook.
MIX for five minutes on a low speed, then five minutes on a medium-high speed.
MOVE dough to oiled bowl and cover with plastic for one hour.
MOVE to floured surface, and roll into a rectangle (approximately 7”x16”), mist lightly with water, sprinkle with cinnamon sugar, and mist again.
ROLL tightly, the long way, for a 7-inch-long cylinder.
PLACE in a well-greased, large bread pan.
PROOF until the dough domes slightly above the rim of the pan (about 1.5 hours).
BRUSH with egg yolk, and make a few shallow cuts with a sharp knife.
BAKE 350 degree F for 42 minutes.
Wright noted that all of the university’s bread recipes are in kilograms, so a decent kitchen scale is in order. He says he scaled down this recipe to make just one loaf. “I’ve never tried making this small of a batch, but I don’t see any reason it wouldn’t work.”