2 cups (11 oz) bread flour
6 Tbs. (2 oz) whole-wheat flour
2 1/4 tsp. yeast
1 1/4 cups warm water (120 degrees)
2 Tbs. unsalted butter, melted
1 Tbs. honey
In a mixer with a paddle attachment combine dry ingredients, then add wet ingredients. Mix on low until combined, then on medium for 2 minutes. Scrape down bowl, and mix for 2 minutes more.
Remove bowl and paddle from mixer (leave paddle in dough), scrape down, cover with plastic, and rise in warm place until doubled (about 20 minutes).
Dissolve 3/4 tsp. salt in 2 Tbs. warm water.
Return bowl and paddle to mixture, add salt-water mixture to dough, and mix on low until combined, about 40 seconds. Increase speed to medium and mix 1 minute. Place dough in a greased loaf pan. Cover and let rise 15-20 minutes; uncover and let rise 5-10 minutes more, until center of dough is level with the edge of the pan.
Beat 1 egg with 1 tsp. water and a pinch of salt. Gently brush top of loaf with egg mixture. Bake at 375 degrees for 40-45 minutes. Loaf should reach a temperature of 208-210 degrees.
Release bread from pan, brush with melted butter if desired, and let cool on rack.
From America's Test Kitchen cookbook.
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