All the nostalgia is in this incredibly soft amazing bread. Not only because it's what my mom always makes (tastes AMAZING fresh out of the oven), but also because it was the first bread I learned to make myself. All the memories of running to cut open the freshly baked bread (literally did not wait even though you are supposed to) because I simply couldn't handle it. My mom usually makes this in a KitchenAid mixer, but I developed a version that can be made by hand and includes the weights.
To make the KitchenAid mixer version.
This is also the recipe used for my mom's homemade cinnamon rolls. It makes wonderful french toast too.
Ingredients:
Saucepan mixture (Step 1):
¼ cup milk (68 g)
½ cup water (122 g)
1.5 tbsps. of salted butter (25 g)
1.5 tbsps. of sugar (20 g)
1 tsp. of salt (5.5 g)
Yeast mixture (Step 2):
¼ cup warm water (60 g)
About 1 tbsp. of yeast (11 g)
1 tsp. sugar (4 g)
Kitchen aid mixer:
~2 cups of bread or all purpose flour (I used 365 g bread flour, but you may need less or more)
Other ingredients:
Additional softened salted butter
Directions:
Make the dough:
In a small saucepan, mix together the "saucepan mixture" and heat on low (~4) until just warm enough to melt butter. Set aside to cool to 90-105°F while preparing the yeast.
In a large bowl mix the water, yeast, and sugar together with a fork. Let rise 5-10 minutes or until visibly activated and puffy.
Distribute 1/3 cup of flour over the yeast mixture.
Once the saucepan mixture is cooled to 90-105°F add it into the mixer.
Begin slowly mixing with a spoon. Mix until very few flour clumps remain (squich with a fork if you have to)
Keep slowly adding the flour, about 1/3 cup at a time, until you have around 2-2 1/3 cups total. You will need to switch from a spoon to your hand(s) at some point. Stop adding flour when the dough forms and no longer sticks to the bottom of the bowl (I usually add less and less flour when it gets close to that point).
Steps 5-6 usually takes 10-20 minutes total.
Then knead the dough on a clean surface for about 8 minutes, or until it passes the windowpane test. Add flour, a little at a time, if it sticks a lot.
Then shape into a ball, place in a buttered bowl, and butter the top of the dough. Cover the bowl with plastic wrap and let rise in a warm place (microwave or turned off oven at about 80-95°F) for 45-60 minutes (or until doubled in size).
Shape the dough:
Take the dough out onto a floured surface and knead it a little to knock the air out.
To make a loaf, roll it into a rectangle (about 10x14 inches). Roll it up tightly and pinch the seam closed. Flip the dough so the seam faces downward and tuck the ends underneath on each side of the loaf. Place on buttered pan and cut slits on top. Let rise for ~20-30 minutes, or until doubled in size.
Bake:
While the dough rises the second time, preheat the oven to 375°F. Bake for ~22-24 minutes on the middle rack.
Rub butter on top of the loaf and let cool before serving.
Serving size: 1 loaf, 8-10 dinner rolls, or 6 hamburger buns. Stays good for ~ 3 days at room temperature.
To make dinner rolls instead a loaf of bread: simply cut the dough into 8-10 pieces. Place a dough piece in your left hand with your index finger and thumb wrapped around the top of it like a hallow. Use the thumb of your right hand to push the dough up, through the hallow, forming a ball. pinch the bottom closed. Place them in a buttered pie pan or 9 inch round baking pan. butter the tops, cover loosely with plastic wrap and let rise 30-45 minutes on a warm place. Bake at 375°F for 20-24 minutes, or until they are golden brown and reach 200°F internally. Brush more butter on them and let cool ~20 minutes before eating.
Now I show how to make them:
Melt the saucepan mixture together and set aside, like pictured here. Then start the yeast mixture in the meantime.
Mix together the yeast, water, and sugar. Let rest until puffy.
It's puffy and active! So we can start adding other ingredients.
Add ~1/3 cup flour and the saucepan mixture. Then start mixing!
After mixing in the first 1/3 cup (1/3 cup total)
After mixing in the 2nd 1/3 cup.
After mixing in the 3rd 1/3 cup. Oops I added the next one on top before taking a picture.
After mixing in the 4th 1/3 cup.
After mixing in the 5th 1/3 cup.
After mixing in the 6th 1/3 cup.
After mixing in about 1 more 1/3 cup. After adding in enough flour that the dough wasn't sticking to the sides or bottom. Now we can start kneading!
Before kneading for about 8 minutes.
After kneading about 8 minutes. Nice and smooth!
Butter the dough and bowl and cover to let rise.
After the first rise, took about 45 minutes this time.
Cut into 6 equal size pieces if you want to make burger buns.
After shaping, now we cover and rise one last time.
After rising about 20 minutes. They move fast in a warm room!
Before baking.
After baking!
After baking, puffed up nicely!
Let cool for a while before using!
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