I regularly bake bread and now I have just discovered the rare pearl! This is the best bread to try! It has become my number 1!
The recipe has been adapted to the stand mixer but it would surely be done at MAP by dividing the recipe in two because nearly 6 cups of flour is a lot for my type of baking machine.
- 2 cups (500 ml) warm water
- ¼ cup (50 gr) granulated sugar
- 1 ½ tablespoon active dry yeast
- 1 ½ teaspoon (tsp) salt
- ¼ cup (60 ml) canola oil
- 5-6 cups (700-840 gr) all-purpose flour (me, 5 ¾ cups/805 gr)
- In a measuring cup, place 2 cups (500 ml) of water in the microwave for about 3 minutes or until it reaches 110°F (43°C). (I heated water in a saucepan to the right temperature).
- Put the yeast in a small bowl, add about 1 teaspoon (cc) of sugar (taken from ¼ cup/50 gr) and about ¼ cup (60 ml) of water at 110°F (43°C) (taken from 2 cups/500 ml).mix well and let stand for about 10 minutes or until the mixture has doubled (it becomes very frothy).
- Put the kneading hook of your mixer on a stand and add 4 cups (560 gr) of flour to the bowl. Mix on speed 1. Add salt and remaining sugar and mix. Add the remaining warm water, yeast mixture, and oil. Mix.
- Scrape the sides of the bowl and set the speed to 2. Add the flour gradually, ½ cup at a time, until the dough no longer sticks to the sides of the bowl and remains in a ball on the hook (I only add 1¾ cup (245 gr) here: in total so in total I only use 5¾ cups/805 gr instead of 6 cups/840 gr). Keep kneading on speed 2 for about 2 minutes or until the dough is smooth and elastic but still slightly sticky. (In total I kneaded for about 10-12 minutes on speed 2).
- Take a big bowl and grease it. Put the dough in the bowl and turn it over to oil it well. Cover the bowl with plastic wrap (greased wax paper). Place in a warm place (I put in the oven, light on with a bowl of very hot water to get humidity). Leave to rise for about 1 hour or until the dough has doubled in size.
- When the dough is ready, punch and place the dough on a floured surface. Separate the dough into 2 pieces, cover with a cloth and let rest for 10 minutes.
- Roll out the dough to form a nice big loaf or 2 small ones. (I made a buttock bread).
- Grease 1 bread pan of 12 x 5 pieces (30 x 13 cm) or 2 small pans of 9 x 5 pcs (23×13 cm) and place the bread in the pan. Place in the oven to rise (same technique as the first rising) for about 30 minutes or until the dough is about 1 inch (2.5 cm) above the top of the pan.
- Bake at 350°F (180°C) for 30-40 minutes for the 2 small ones. (I baked in the large convection baking pan for about 40-45 minutes).
I kneaded in the bread machine, dividing the recipe in 2, and bake for 28 minutes in a 9 x 5 inch (23 x 13 cm) pan: Delicious!