Light fluffy with thin crust.
Hi, I decided to contribute this recipe through an answer given by one of the forum members to a question I had asked. Because I have a digestive problem i.e I cannot eat most breads other than really soft, fluffy and usually have to remove the crust. This recipe was found on another forum ( not a bread forum ) by my Wife and has proved to be perfect for me. The only alteration to the original is I have done away with the Sugar content.( and the rise time ).
This recipe is to say the least sticky and therefore I recommend mixing in a Bread maker.
NB: All measurements are in mills, using Electric Scales.
Water 285 mills ( cold or hot, it makes little or no difference difference ).
Bread Flour 400 mills
Butter melt one (1) Tablespoon .
Sugar one (1) Tablespoon.. ( I don't use this ).
Salt ten (10) mills.
Yeast one packet (dry) 7 mills.
Milk Powder two (2) Tablespoons.
Breadmaker.. round Cake tin 230 mm diam and 36mm lip. Greaseproof paper. Baking tray.
My Breadmaker uses the Liquid first method.
Add contents to Breadmaker and use the Dough cycle.
After the Dough cycle has finished turn out onto heavily floured surface.With Flour on hands knock back and fold several times.
Then fold into a ball, place into Greaseproof papered cake tin . ( doesn't matter where because the dough will fill the tin during the rise.
Place in draught free area. ( I use my Mini oven). After four to five ( 4 to 5 ) hours dough will have quadrupled in size.
Place baking tray in the bottom of oven and preheat to 220deg Celsius ( the heated tray ensures that the bottom gets cooked ). Place dish with the Dough in it in oven onto heated tray. Bake for 20 minutes.
The finished product will be Golden Brown with a soft inner and a crust no thicker than 1mm.
I also flour it with Rice Flour and move the bread up to the top of the oven for the last five minutes.