Easy Toast Bread

Everybody has some craze for shopping, either for clothes, shoes, perfumes etc; mine is shopping for baking stuff, whether it a bake ware, spice, or even small goodies like PAM with flour and oil. Every time I shop at Wal-Mart or any other store I will try to pass through the aisle where they keep baking stuff. My hubby says it is as if I am not visiting that aisle at Wal-Mart or any other store, the store will feel bad. Even if I end up buying no baking goods that day, still I love to do window shopping in baking section. 

One day as I was leafing through the King Arthur flour blog site, I saw this recipe for Toast bread and immediately liked it. I was planning to make toasty bread for a long time. If you like toast this is the bread that you are looking for. Before marriage, when I was staying alone my dinner was toasted bread with butter and jam. I was a lazy cook at that time, would only make lunch, my breakfast and dinner will be oatmeal and bread. Seriously I won’t get bored with bread and jam. 

For the Toast bread I did not want to use all purpose flour in the bread so used bread flour and whole wheat using 70% of former and 30% of later. This bread is easy to make, and it additionally requires only sour cream, sugar, yeast. I replaced sugar in the recipe with honey; fat content for the bread is from sour cream as it contains no oil or butter. If you don’t have sour cream in your hand, try with yogurt. Because of sour cream, this bread has a slight tangy taste which goes well with butter and jam. I had this bread with favorite pineapple jam. Try with peanut butter and jam too. Here goes the recipe. 

Print recipe from here

What you need

Unbleached Bread flour: 2 ¼ cup/323g
100% Whole wheat flour: 1 cup/ 148g
Instant yeast: 1 ½ teaspoon / 6g
Salt: 11/4 teaspoon/5g
Cold water: ¾ cup
Hot water: ¼ cup
Honey: 1 teaspoon
Sour cream: 1/3 cup (I used full fat)





How I made

In a bowl of kitchen aid stand mixer add salt, honey, hot and cold water and mix well using slow speed for about 1 minute (If you measure with instant thermometer temperature should be around 96 F). To this add sour cream and mix again for another 1 minute so that everything get combined well  and this will bring down the temperature to 76 F.

Add yeast and flour to the above mixture and combined well so it form shiny less sticky dough. 

Set aside the dough in ungreased bowl for 1 hour for doubling. 

Transfer the dough the well floured surface and gently degas and shape the dough into loaf. Place them in well oiled loaf pan and cover with oiled plastic wrap and set aside for second rising. It took about 45 minutes.

By the end of the second proofing preheat the oven to 375 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).

Bake for about 40 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 20 minutes of baking.
 

When the loaf is finished baking, remove them immediately from the pans and brush the top with butter cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.

Enjoy as much as you wish. 

Preparation time: 3 hours
Yield: 1 loaf
Verdict: Yummy bread
Will you make it again: Yes I will .

This delicious bread is going to this week's yeast spotting


also to 12 days of Bloggie-mas:On eleventh day hosted by a moderate life