AuthorLe-ThermiqueCategoryBreadsDifficultyBeginner- Install the kneading blade
- Place the dry ingredient in the mixing jar to weigh.
- Then follow by wet ingredient.
- Select preset mode R - KNEAD and - RUN
the auto setting for 10 minutes
Notes: You may use manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
After kneading..
- Lightly floured work surface.
- Remove the dough from mixing jar and fold it to a ball and place it back to the mixing jar.
1st Rise One Hour:
- Close the jar cover lid.
- Let the dough rise for one Timer: 1 Hour or double the size.
Punch and Rest for 30-45 minutes
- When the dough is ready, lightly floured the work surface and transfer the dough on the work surface.
- Punching the dough down quickly releases the air pockets for more consistent rise texture.
Shape the dough (Forming a Bloomer)
- Split the dough into three equal portions.
- Use a rolling pin on the dough to create a rectangular shape. Then fold it inward into a thick log.
<Notes: A "bloomer" means that the dough is in a cylindrical shape with slightly tapered ends.
2nd Proofing 45 minutes:
- Grease the bread loaf pan
- Place the logs in a lightly greased 9" x 5" bread loaf pan.
-T ent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for Timer: 45 Minutes
- Towards the end of the rising time, preheat your oven to 350°F / 180°C with a rack in the center.
To add the topping:
- Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats.
To bake the bread:
- Bake the bread for 35 to 40 minutes at 350°F / 180°C , until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking.
- Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days; freeze for longer storage.
Tips:
- Want to make this loaf vegan/dairy-free? Replace the butter with dairy-free butter, and the milk with a plant-based beverage (e.g. almond milk, rice milk, etc.).
- Active dry and instant yeasts can be substituted for one another at a 1:1 ratio.
Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F / 48-55°F).
- The most common reason why bread comes out too dense is using flour with low protein content. If your bread is dense and heavy, you may have also added too much flour into it or prepared the dough in a cool or an overly warm environment.
Serving Size 1
Servings 10
- Amount Per Serving
- Calories 2172
- % Daily Value *
- Total Fat 38.8g60%
- Saturated Fat 5.8g29%
- Cholesterol 0mg
- Sodium 3546mg148%
- Potassium 874mg25%
- Total Carbohydrate 401.1g134%
- Sugars 54g
- Calcium 129%
- Iron 22%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the kneading blade
- Place the dry ingredient in the mixing jar to weigh.
- Then follow by wet ingredient.
- Select preset mode R - KNEAD and - RUN
the auto setting for 10 minutes
Notes: You may use manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
After kneading..
- Lightly floured work surface.
- Remove the dough from mixing jar and fold it to a ball and place it back to the mixing jar.
1st Rise One Hour:
- Close the jar cover lid.
- Let the dough rise for one Timer: 1 Hour or double the size.
Punch and Rest for 30-45 minutes
- When the dough is ready, lightly floured the work surface and transfer the dough on the work surface.
- Punching the dough down quickly releases the air pockets for more consistent rise texture.
Shape the dough (Forming a Bloomer)
- Split the dough into three equal portions.
- Use a rolling pin on the dough to create a rectangular shape. Then fold it inward into a thick log.
<Notes: A "bloomer" means that the dough is in a cylindrical shape with slightly tapered ends.
2nd Proofing 45 minutes:
- Grease the bread loaf pan
- Place the logs in a lightly greased 9" x 5" bread loaf pan.
-T ent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for Timer: 45 Minutes
- Towards the end of the rising time, preheat your oven to 350°F / 180°C with a rack in the center.
To add the topping:
- Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats.
To bake the bread:
- Bake the bread for 35 to 40 minutes at 350°F / 180°C , until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking.
- Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days; freeze for longer storage.
Tips:
- Want to make this loaf vegan/dairy-free? Replace the butter with dairy-free butter, and the milk with a plant-based beverage (e.g. almond milk, rice milk, etc.).
- Active dry and instant yeasts can be substituted for one another at a 1:1 ratio.
Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F / 48-55°F).
- The most common reason why bread comes out too dense is using flour with low protein content. If your bread is dense and heavy, you may have also added too much flour into it or prepared the dough in a cool or an overly warm environment.