Delicious, soft bread that is perfect for honey toast and making snacks for time travel hijinks. This recipe has been adapted from Kitchen Princess Bamboo’s recipe.
Ingredients
2 cups bread flour
1 1/2 tbsp sugar
1 1/4 tsp salt
1 tsp active dry yeast
225ml warm water
1 1/2 tbsp butter (or 1 1/4 tbsp vegan butter)
Also needed:
A pullman style or other square covered loaf pan
Directions
- Mix your dries (bread flour, sugar, salt and yeast).
- Slowly mix in the water.
- Let the dough rest a few minutes.
- Slice the butter/vegan butter thinly and leave out to come to room temperature.
- Grease a bowl and have it at the ready.
- Knead the dough. It’s a very wet dough, so if you have a stand mixer then use it. If you don’t then take off any rings, wash your hands and pick up the dough with one end of the dough in each hand. Until the dough comes together, pull then twist then fold together and repeat.
- Once the dough comes together, move your hands in a circular hand over hand motion. Continue this until the dough can pass the window pane test.
- Place the thinly sliced butter/vegan butter onto the dough and fold the dough over to encase the butter. Continue folding the dough, which will seem like it’s “falling apart”. You’re adding fat to something without fat so this is expected. It’ll come back together, just keep folding.
- Once the dough comes back together from folding, knead it again in that hand over hand motion until it is smooth and glossy.
- Place the dough in the greased bowl, cover, and let rise until doubled, about 45 minutes.
- Punch the dough down then let double again.
- Split the dough in half and round into balls and let sit a few minutes.
- Roll out or stretch one of the dough balls into a rectangular shape. Fold the long sides inward then roll up and smoosh the tail down.
- Place into a greased pan, taking note of the direction of the swirl.
- Repeat the process for the other ball, but make sure you place this one so the swirl pattern swirls the other way.
- Cover the pan and let rise until it is 1/2″ below the top of the pan, then slide on the cover for the pan.
- Set your oven to heat to 420F, allowing the dough to continue to rise another 10-20 minutes while the oven heats.
- Cook for 40 minutes, no peeking.
- Remove from the oven and let cool.
- This bread cuts best when cool, if slicing for sandwiches, let cool overnight before slicing to make it easier.
