I've seen pictures of this bread on thefreshloaf.com. It looked really good. The bf wanted bread with his pasta so I decided to make this recipe. I had the quart of buttermilk for the coconut cupcakes that I wanted to use up. I also had 2 teaspoons of yeast left from the packet when I made the no-knead bread. I followed this recipe. I didn't use any dough enhancer or extra gluten. The recipe is already perfect. I rushed the shaping and did not roll it as tight as I should have. It still turned out pretty well. I'll have to try it again.
Classic White Bread
(Source: Peter Reinhart The Bread Baker’s Apprentice pages 265-269)
Makes two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns
4¼ cups (19 ounces) unbleached bread flour
1½ teaspoons (.38 ounces) salt
3 tablespoons (1.5 ounces) sugar
2 teaspoons (.22 ounce) instant yeast
1 large (1.65 ounces) egg, slightly beaten, at room temperature
¼ cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil
1½ cups (12 ounces) buttermilk or whole milk, at room temperature
1 egg, whisked with 1 teaspoon water until frothy, for egg wash (optional)
sesame or poppy seeds for garnish (optional)
1. Mix together the flour, salt, sugar, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter, and milk and mix with a large metal spoon (or on low speed of the electric mixer with the paddle attachment) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever to slightly to the bottom.) The dough should pass the windowpane test and register 80° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
I didn't take of picture of the kneading. I'm still working at this step-by-step recipe photo blogging.
3. Ferment at room temperature for 1½ to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
4. Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to rest for about 20 minutes
Divided into two balls. They are slightly uneven because I have two different size loaf pans.
5. For loaves, shape as shown on page 81. Lightly oil two 8½ by 4½-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hamburger buns, gently press down on the rolls to form the desired shape. For hot dog buns, shape as shown on page 80, although without tapering the ends. Transfer the rolls or buns to the sheet pans.
(I'm sorry. I didn't take a picture when I shaped the loaves. Basically you flatten out the dough to a 5 x 8 inch rectangle. Roll the dough short side one section at a time and crease with each rotation. The roll will spread out as you roll and will end up about 8 to 9 inches long or a perfect fit for your loaf pan).
6. Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size. (I started proofing in the oven but it took too long and I we wanted to go to bed. We were not going to eat bread at 11:00 pm. I stuck the covered pans in the cold garage. No room in the fridge. I baked them in the morning and had fresh bread for breakfast.)
Above are pictures of the loaves the next morning. The rose in the cold garage but they filled the pans. I read that this dough has very little oven spring so they pretty much bake up the same size as they go in the oven.
7. Preheat the oven to 350° F for loaves or 400° F for roll and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the center and rub a little vegetable oil in the slit. (I didn't brush with an egg wash. I couldn't sacrifice an entire egg just to egg wash two loaves. I slit them and sprayed some canola oil in the slits. I don't think I scored them deep enough.)
8. Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180° F in the center. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should also be golden. The internal temperature of the loaves should be close to 190° F, and the loaves should sound hollow when thumped on the bottom.
9. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.
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