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Hazel’s White Bread

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From the USU Junction Kitchen of Steven Wright, head baker

Ingredients

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

Directions

The day before:

MIX the sponge ingredients in a bowl, cover overnight.

Final dough:

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.”

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