White Bread | 咸方包

Many choices for the topping - garlic butter, jam, chocolate paste, peanut butter, cheese and many many!

Ingredients | 材料 :
  • Yield: 2 loaves | 兩個
250g  Bread flour | 高根麵粉
  20g  Sugar | 糖
    4g  Yeast | 酵母 (依士)
120g Warm water (retain 20g and adjust) | 溫水 (留起20g水,需要時用)
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)
    5g  Salt | 鹽
  60g  Milk | 鮮奶 (室溫)

Steps | 做法 :

  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 焗爐先以220°C預熱。
  3. 將發酵完成的麵糰分成2個等份,每個約250g,鬆弛5分鐘。拍摺成長條形,收口向下,放入已塗油的6"方包模內,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,進行最後發酵至8成滿,約30分鐘。
  4. 包面輕手掃蛋液,放入已預熱的焗爐並調至200°C,烘焗約20~22分鐘取出。

  1. Basic dough kneading and first fermentation, refer Making Basic Dough.
  2. Preheat oven to 220°C.
  3. Divide the fermented dough into 2 portions, each around 250g, let rest for 5 minutes. Roll into rod shape. Put in lightly oiled 6-inch mold, make sure the seam is at the bottom of the dough. Put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag) for final fermentation until 80% full, takes about 30 minutes.
  4. Gently brush the surface with egg glaze. Bake in preheated oven and adjust it to 200°C, bake for about 20~22 minutes. Remove from oven.