Name: Soft bread
Ingredients: 500g of All Purpose flour (Organic, non GMO and local); 100ml of water; 50g of unsalted butter (Organic, local and grass fed); 10g of sea salt; 25g of sugar (Organic); 20g of active dry yeast (I use the Bob's Red Mill) but I actively try to find a local one, ask your local baker for buy him it a fresh one, better for this recipe, but the Bob's one work perfectly; 200 ml of local whole Milk (Organic and Grass fed)

Soft bread

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Ingredients Method

Equipment and recipe notes

♣120′ minutes for the dough rest ♣10′ minutes for mix the ingredients ♣40′ minutes of cooking ♣Difficulty: Medium ♣Price: Affordable

WITH AN IMPROVISED ROUND MOULD

What you need for this recipe:

Equipment used:

(Ban the plastic if you buy new ones, but try first to reuse your tools)

A tiny kitchen and the North American spirit (If you do not have a tiny kitchen, but a huge one, it’s working too, for the rest….)
Prefered to have the right bread pan but you may improvised like me
A scale to weight the ingredients
A kitchenaid, but you may made easy by hands
A bowl for reserved and make the dough rise
A damp rag
Some plates and a scale for the ingredients

Ingredients

500g of All Purpose flour (Organic, non GMO and local)
100ml of water
50g of unsalted butter (Organic, local and grass fed)
10g of sea salt
25g of sugar (Organic)
20g of active dry yeast (I use the Bob's Red Mill) but I actively try to find a local one, ask your local baker for buy him it a fresh one, better for this recipe, but the Bob's one work perfectly
200 ml of local whole Milk (Organic and Grass fed)

Method

Prepare all ingredients
Pour and disolve the yeast in the lukewarm milk, wait 10 min before stir
Stir with a coffee spoon, until completely absorbed
Meanwhile put the flour in the bowl of the kitchenaid or a simple bowl if you go to knead by hand, form a fountain in the center
Pour the sugar in the fountain
Then the salt
Add the mix of the milk and yeast
Add the water
Add the previously melted butter
Start kneading, power 2 max if you use kitchenaid
Knead until the bowl dough dissolves. We are looking for the result of a smooth and homogeneous dough
Reserve the dough in another bowl or in the bowl where you knead the dough, flour the bowl beforehand. Cover with a damp rag and allow to rise, at room temperature
Break the raise with your fist
Prepare your bread pan and butter if necessary
Work your dough on a floured work surface and shape it to the size of your mold, rectangle if yours is
Put your dough in the mold, do not completely close the lid if you have a regular bread pan
In my case, I put a baking tray on top and leave a window to control the raise at room temperature again
Once the dough has risen, close the lid and bake in a hot oven at 220°C/430°F then lower the oven to 180°C/350°F, in my case I add a weight for the raise is regular
Halfway through cooking, remove the lid, in the case of a traditional bread pan, do not burn yourself and remove the lid several times, because if the top of the dough is not dry enough, you risk to destroy all your bread
Remove from the oven when your bread is golden brown (No traces of burn), unmold it on a rack and allow it to cool well before using, it is better to toast once cooled if you like a little hot
ENJOY !