I’m very attached to this recipe because I use it for everything! Burger buns, hot dogs, sweet rolls, sandwiches … and the list goes on an on. Seriously! Try making some french toast with this fluffiness, game changer!
A friend of mine, actually, gave me this recipe when we where working as teachers in a culinary university in Mexico City, and of course shortly enough it became a must in every school event and our lunches. There where a few days when I made fresh french toast with this bread just to have a happy breakfast with my students #missingtheolddays.
But anyway, I encourage you to try it and have fun with it. Here is the recipe…
The Recipe
This recipe makes 1 loaf of white bread (or 6 buns of 100g)
Ingredients:
- 240 ml Milk
- 35 g Sugar
- 5 g Instant Yeast
- 5 g Salt
- 317 g Wheat Flour (all purpose)
- 53 g Butter
Egg Wash:
- 1 Egg Yolk
- 5 ml Vegetable Oil
- 3 g Salt or Sugar*
* Depends on what do you want it for *
* If you are using a stand mixer: Same steps, but just make sure your butter is at room temperature *
Procedure
Warm up your milk just a little bit (if using cold milk 40 seconds, if not, a little less). Pour your sugar in the warm milk and stir to help it dissolve. Sprinkle the instant yeast over the milk and let it sit for 5 minutes to activate it. Then stir.
In a separate bowl, weight your flour and combine it with the milk mixture. Once you get a sticky dough, place it on a clean table and (without adding any extra flour, and with the help of a scraper) start working the dough until you get rid of most of the stickiness.
In a glass, mix your salt with a little bit of water just to dissolve it. Pour it over the table and integrate it into the dough while kneading it.
Once you’ve got a stable dough again, spread the butter all around your working place and integrate into the dough. Keep kneading until you get a smooth fluffy dough.
Place the dough into a lightly greased bowl and cover it up with a towel or plastic. Rest it for 30 minutes.
Get your dough into the table again, and roughly cut it into 3 pieces. Use a scale to make sure they are the same weight (if not, compensate from one another until they all weight the same)
Take one piece and with the help of your fingers, press it down to the table and roll it while pinching it to secure it. Then pinch the lateral ends to each other (if needed, pull and pinch from the sides to help it shape into a ball).
Turn the ball upside down so the seam is touching the table. Rotate the ball with your hands making sure the smooth side is facing up all the time. When the bottom is tight enough, (you’ll know it is when the ball starts rotating a bit by itself the other way) reserve it and do the same with the other ones.
Place the dough balls in a line inside a previously greased rectangular mold, cover it up and let it rise for 30 minutes.
Combine in a cup the egg yolk, oil, and salt (or sugar). Once the dough has rise, use a brush to coat the loaf with the egg wash.
Bake the loaf at 190 C / 374 F for 18 minutes.
Let it cool completely and enjoy 🙂
If you happen to make this super easy recipe, TAG ME! Instagram: @mrssublimebakes
Mrs Sublime Bakes 