A LOAF WE DESERVE: 牛奶吐司 Milk Bread Loaf

Whole wheat is good for health, but sometimes I just want white bread. Like this milk bread.

Simplest food can be the most comforting.

I use half and half to make this loaf. I wasn't sure how much water content does half & half have. After reading some recipes and doing math, I guess it is 82-85% or so. Therefore 260 grams of half & half may sound much, but actually this bread has about 60% hydration. (Sandwich bread usually uses 57%-65% hydration.) Also half & half has a higher content of fat than milk, so I don't put much oil here.

全麥有益健康，但有時候就是想吃白麵包，像這條牛奶吐司。

最簡單的食物，可以是最療癒的。

我用一半牛奶、一半鮮奶油的 half and half來製作這條吐司。起初我並不確定 half and half的水分含量有多少，後來看了幾份食譜、做了一些試算之後，我想應該是 82%-85%的含水量吧。因此這裡用的 260克 half and half看似滿多的，其實這條麵包的配方含水量約 60%。（一般吐司麵包的含水量約是 57%-65%）而且 half and half的乳脂含量比牛奶還要高，所以配方中油脂的量也沒有特別增加。

It is soft and tasty. I sliced it after dinner and my husband protested because it smelt oh so good and he's so full. My little boy ate almost a slice, after dinner!

成果很香軟，晚餐後等到放涼了我舉刀切片，老公抗議說吃很飽了還要聞到這麼香的味道。兒子還吃掉了將近一片，在吃過晚餐的情況下。

Milk Bread Loaf (9x4x4 Pullman pan)

Ingredients:

half & half 260 g
active dry yeast 7 g (2 1/4 tsp)
sugar 20 g
salt 5 g
olive oil 20 g
all-purpose flour 370 g

Directions:

In a mug microwave half & half 240g to 110-115F, pour into mixing bowl. Dissolve yeast and sugar, and let it sit for a few minutes until foamy. Set remaining half & half 20g aside for later use.
Add salt, oil, and flour. Mix with a wooden spoon.
When all the ingredients are well combined, gradually add remaining 20g of half & half. When all the liquid is absorbed and dough not so sticky anymore, turn it onto floured table to knead until smooth, soft, and elastic.
Slightly grease the container, put the dough in. Spray with some water. Put it into an oven which is preheated for 1 min. Let it rise for 1 hr. (I didn't cover it but put a mug of hot water next to it.)
Scrap the dough onto a floured surface. Punch down large bubbles. Cut into 2 pieces. Shape into balls. Cover and let them rest for 15 mins.
Roll each dough out, flip and roll up gently. Cover and let them rest for 15 mins.
Roll each dough out again, flip and roll up. Put it in a 9x4x4 pullman pan, seam side down. Put in a warm oven to rise, about 30-45 mins.
When the dough is just below the rim of pan, close the lid. Let it rise for 10 more mins or so while the oven is preheating.
Bake at 350F for 25 mins. Remove the lid and bake for 20 more mins. Let it cool on a rack before slicing or storing.

牛奶吐司（9x4x4吋帶蓋吐司）

材料：

half & half 260 克（一半牛奶、一半鮮奶油）
乾酵母粉 7 克（2 1/4小匙）
砂糖 20 克
鹽 5 克
橄欖油 20 克
中筋麵粉 370 克

做法：

用馬克杯秤量 240克的 half & half，微波加熱到 110-115F/43-46C，倒入攪拌用的大容器中。加入酵母和糖溶解，靜置幾分鐘到表面有細緻的泡沫狀。剩下 20克 half & half放一旁稍後使用。
加入鹽、油、麵粉，用木匙攪拌成團。
攪拌過程中分次逐漸加入剩下的 20克 half & half。液體都被麵團吸收、麵團也不再那麼濕黏之後，移到撒有薄薄麵粉的桌上搓揉翻折到光滑柔軟有彈性。
將麵團放入塗有一點油的容器裡，噴點水，放入預熱一分鐘微溫的烤箱中發酵一小時。（因為是密閉空間所以我沒有加蓋，但是在旁邊放了杯熱水。）
將麵團刮出到撒了麵粉的桌上，輕壓排氣。分成二等份滾圓，以濕布覆蓋休息 15分鐘。
將麵團桿開、翻面、輕輕捲起，以濕布覆蓋休息 15分鐘。
將麵團再次桿開、翻面、輕輕捲起，接縫朝下放入烤模中，放入微溫的烤箱第二次發酵 30-45分鐘。（根據廚房溫濕度不同，需要的時間可能不同。）
麵團發到接近烤模高度時，輕輕蓋上蓋子。開始預熱烤箱，同時也讓麵團再發酵 10分鐘左右。
以 350F/175C 帶蓋烤 25分鐘，時間到拿掉蓋子再烤 20分鐘。取出脫模置於架上放涼，完全涼了再切片或儲存。