Variation 2

Name: Variation 2
Yield: makes two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns
Ingredients: 4 1/4 cups (19 ounces) unbleached bread flour; 1 1/2 teaspoons (.38 ounce) salt; 3 tablespoons (1.5 ounces) sugar; 2 teaspoons (.22 ounce) instant yeast; 1 large (1.65 ounces) egg, slightly beaten, at room temperature; 1/4 cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil; 1 1/2 cups (12 ounces) buttermilk or whole milk, at room temperature

January 26, 2012

Recipe information

Yield
makes two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns

Ingredients

4 1/4 cups (19 ounces) unbleached bread flour

1 1/2 teaspoons (.38 ounce) salt

3 tablespoons (1.5 ounces) sugar

2 teaspoons (.22 ounce) instant yeast

1 large (1.65 ounces) egg, slightly beaten, at room temperature

1/4 cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil

1 1/2 cups (12 ounces) buttermilk or whole milk, at room temperature

Preparation

Step 1
Proceed as directed for Variation 1, substituting the buttermilk for the water. Add more buttermilk or flour, as needed, while mixing.
BAKER’S PERCENTAGE FORMULA
Step 2
White Bread, Variation 2 %
Step 3
Bread flour: 100%
Step 4
Salt: 2%
Step 5
Sugar: 7.9%
Step 6
Instant yeast: 1.2%
Step 7
Egg: 8.7%
Step 8
Butter: 10.5%
Step 9
Buttermilk: 63.2%
Step 10
Total: 193.5%

The Bread Baker's Apprentice

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