Modified Golden Wheat Bread

Updated at: Thu, 17 Aug 2023 12:35:01 GMT

Step 1

In double boiler mix milk, butter, and brown sugar. Heat until butter melts.

Step 2

Add wheat flour and whisk constantly until a thick slurry forms. Cook for another minute or two then remove from heat. Allow slurry to cool to 105-115°F.

Step 3

Meanwhile, mix yeast, salt and the bread flour in a large bowl.

Step 4

Once the slurry is lukewarm, mix it and the egg into the flour mixture. Make sure to scrape as much liquid into the dough as possible. Once fully incorporated let rest for 5-10 minutes.

Step 5

Knead dough until smooth skin forms and bounces back when poked. Add flour if the dough is too sticky; Add water if dough is too dry. It should be tacky but should not stick to a dry finger.

Step 6

Place dough ball into greased bowl, cover and let rise in a warm place until doubled (60-90 minutes).

Step 7

Punch down and form into desired shape. One recipe should make 1 loaf, 4-8 hoagie buns, or about 1 dozen dinner rolls. Cover and let rise (30-45 minutes).

Step 8

Once the dough has risen slash and egg wash as desired. I have found a milk and egg mix works well. If you don't do an egg wash the dough will still brown nicely it just won't have a sheen to it.

Step 9

Bake with a steam filled oven until internal temperature reached 190°F. For a loaf or boule at 375°F this should take 30 to 45 minutes. For smaller loaves at 400°F, this should take 15-20 minutes. If you find the bread is browning too much tent it with tinfoil.

Step 10

Transfer finished bread to cooling rack immediately and allow to rest 30 minutes if enjoying hot, 2-3 hours or until cool to the touch if slicing.

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