Rosemary sandwich, bread

• tổng thời gian: 1 hour 25 minutes

Nguyên liệu

Tangzhong

¼ cup (60 g) Water

¼ cup (70 g) Buttermilk

3 Tbsp (28 g) All-Purpose Flour

Rosemary Sandwich Bread

1 cup (238 g) Warm Water

1 Tbsp (17 g) White Cane Sugar

1 packet or 2 ¼ tsp (7 g) Active Dry Yeast

3 ¾ cup (520 g) All Purpose Flour

Tangzhong

3 Tbsp (41 g) Salted Butter, softened

2 tsp (8 g) Kosher Salt

1 ½ Tbsp (6 g) Dried Rosemary

1 Tbsp (15 g) Extra Virgin Olive Oil

Hướng dẫn

Prepare the Tangzhone

In a small saucepan, whisk together water, buttermilk, and flour. Cook over medium-low heat, consistently stirring, until the mixture thickens and begins to steam, about 2-3 minutes. The mixture should resemble a thick white paste, similar to mashed potatoes.

Prepare the Sandwich Bread

Combine water, sugar, and yeast in a stand mixer bowl fitted with the dough hook attachment. Let the mixture sit for 5-6 minutes or until the yeast begins to foam.

Add flour, tangzhong, butter, salt, dried rosemary, and softened butter. On low speed, knead until smooth, about 8-10 minutes–the dough should barely stick to the sides of the bowl.

Lightly grease a large bowl with olive oil. Using lightly oiled hands, shape the dough into a large round and place in the greased bowl. Cover with a kitchen towel (or plastic wrap) and rise in a warm place until doubled in size, around 1 to 1 ½ hours.

Turn the dough out onto a lightly floured surface and roll it into a large (9” x 14”) rectangle. Fold and roll the dough up into an 8-inch log, pinching the bottom to seal.

Lightly oil a 9” x 5” loaf pan and line with parchment paper. Transfer the dough log to the lined loaf pan, seam side facing down. Cover the loaf with a clean kitchen towel or plastic wrap and rise at room temperature until domed, about 45 minutes to 1 hour.

Preheat your oven to 350ºF.

Bake until the internal temperature reaches 195ºF and the top is golden brown, around 37 to 40 minutes.

Allow the bread to cool completely before slicing.