Brod & Taylor FP-101 Manual De Instrucciones página 69

Country Wheat Sandwich Bread
This soft sandwich loaf is made with 22% whole wheat flour and is
enriched with a touch of butter and milk for delicious flavor.
Unbleached bread flour
Whole wheat flour
Sugar
Unsalted butter, soft
Salt
Instant yeast
Water, 75-80F
Whole milk
Yield: One loaf.
Equipment: Brød & Taylor Proofer, 9" x 5" (23 x 13cm) loaf pan.
Mix and Knead the Dough. Set the Proofer to 84F / 29C and put the
water tray in the middle of the warming plate with ¼ C (60 ml) of water in it.
Place the rack on top of the tray.
In a large bowl, combine all of the ingredients and mix until a rough dough
forms. Turn the dough out onto a lightly floured surface and knead for 7-10
minutes by hand or 5-6 minutes using a stand mixer with a dough hook
attachment, until the dough becomes smooth and elastic. Add as little flour as
possible during kneading so that the bread doesn't become dry or tough.
Ferment the Dough. Form the dough into a ball and transfer to a lightly
oiled bowl. Place the bowl in the Proofer at 84F / 29C for 1 to 1 ½ hours, or
until the dough has doubled in volume.
Shape and Proof the Loaf. Prepare an oiled loaf pan and set aside.
Shape the loaf by turning the dough out onto a lightly floured counter and
gently pressing it into a rectangle. Roll the dough up into a tight log, starting
from the short side. Place the loaf into the prepared pan with seam side
down. Place the pan into the Proofer (still set at 84F / 29C, and allow the
dough to rise until top of the dough domes over the rim of the pan by 1"
(2.5cm). This will take about 45-60 minutes.
Preheat the Oven and Bake the Loaf. About 45 minutes before baking,
preheat the oven to 350F / 177C. Bake the loaf about 35-45 minutes until
it is a deep golden brown. It should sound hollow when tapped on the
bottom or register an internal temperature of 200F / 93C. Let the loaf cool
completely before slicing.
All manuals and user guides at all-guides.com
Volume Grams
3½ cups 446 g
¾ cup 100 g
2 T 25 g
2 T 28 g
1½ tsp 8.4 g
1½ tsp 4.8 g
1¼ cups 295 g
¼ cup 61 g
Timing: about 4 hours.
Recipe courtesy of Melissa Langenback, thebakersguide.com
Baker's
Ounces
Percentage
15.75 oz 81.7%
3.5 oz 18.3%
0.88 oz 4.6%
1.0 oz 4.6%
0.29 oz 1.5%
0.17 oz 0.9%
10.4 oz 54.0%
2.1 oz 11.2%
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