White Bread (Variation 2)

Another recipe from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread book. This week we picked white bread variation 2 on page 268 that used liquid milk. It had the same sweetness as the variation 1. Again, same as previous, this bread is baked in bread machine for one hour. Our final weight of the bread after baked is 898g.

Here are the ingredients based on the book formula that we used:

  • 500g bread flour
  • 6g instant yeast
  • 10g salt
  • 40g sugar
  • 316g liquid milk
  • 44g egg, lightly beaten
  • 53g butter, at room temperature



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