原味吐司 Toast/Sandwich Bread Loaf

I ordered a Pullman pan and am waiting for its arrival. Feel excited that I can bake flat top bread at home! That is what plain toast loaf looks like in my home country. Those with round top are usually swirl bread loaves with fillings. But here in California, I haven't seen any flat top bread loaf in store (Except for one Chinese bakery whose bread won't get mold no matter how long you leave it.) It's nostalgia. Not particularly for my homeland, but for a period of time when having a small toaster on top of TV in a tiny suite, a jar of jam and a bottle of garlic butter spread means hot homemade breakfast.

The simplest flavor carries memories.

Though I haven't got my Pullman, I made this plain loaf today at the request of my husband.

我訂了一個帶蓋吐司模正在等它送到，想到可以在家做四四方方的吐司麵包就覺得很興奮！在台灣，原味白土司都是長那個樣子的，頂上圓圓的吐司通常都是有餡有料的。在加州我倒是還沒有看過哪裡有賣四四方方的吐司（只有某家華人麵包店，麵包都不會發霉...。）真是懷念呀，也不是特別想念故鄉，而是懷念起那段小套房的日子，電視機上一台小小的烤箱、還有一罐果醬、一罐香蒜醬，早上就可以自己做熱熱的早餐。

最簡單的味道，承載的是回憶。

雖然我的帶蓋吐司模還沒到，今天還是做了條原味吐司，因為老公想吃。

Soft, nice crumb. | 柔軟香甜的口感

Toast/Sandwich Bread Loaf (9x5) (30% whole wheat)
Ingredients:

• water 235 ml, 100-110F, divided.
• active dry yeast 9 g
• brown sugar 35 g
• sugar 30 g (Updated: I tried using only 1 Tablespoon = 21 g of honey and it tastes better. Could try a total 1 Tablespoon = 12 - 14g of sugar.)
• salt 5 g
• olive oil 30 ml
• whole wheat flour 125 g
• all-purpose flour 285 g

Directions:

1. In a large food container dissolve yeast with water 215 ml. Let it sit for 5 mins.
2. Add sugar, salt, oil, and flour, mix with a wooden spoon.
3. Knead the dough right in the container. When all the ingredients are well combined, gradually add remaining 20 ml water. After each addition, knead until the dough has absorbed the water. Keep kneading until dough is smooth, soft, and elastic.
4. Slightly grease the container, leave the dough in it. Spray with some water, gently cover it with lid. Put it into an oven which is preheated for 1 min. Let it rise for 1 hr.
5. Scrap the dough out onto a floured surface. Punch down large bubbles. Gently fold for a few times. Cut into 2 pieces. Roll each dough out, flip and roll up gently. Cover with damp cloth and let it rest for 5 mins.
6. Roll each dough out again, flip and roll up. Put it in a 9x5 pan, seam side down. Spray with some water and put in a warm oven to rise, about 1 - 1.5 hrs.
7. Bake at 350F for 30 mins. Let it cool on a rack before slicing or storing.

原味吐司（9x5吋）（30%全麥）
材料：

• 水 235 ml, 100-110F/40C, 分成 215 ml + 20 ml使用
• 乾酵母粉 9 g
• 黑糖 35 g
• 白砂糖 30 g（更新：我試了只用蜂蜜 1大匙 = 21克，味道好很多。也可以試試看兩種糖共 1大匙 = 12-14克。）
• 鹽 5 g
• 橄欖油 30 ml (27 g)
• 全麥麵粉 125 g
• 中筋麵粉 285 g

做法：

1. 在大保鮮盒中放入 215 ml溫水，加入乾酵母粉，靜置 5分鐘。
2. 加入糖、鹽、橄欖油、麵粉，以木匙攪拌到結塊。
3. 用手直接在保鮮盒中翻折搓揉，揉成均勻的麵團，然後開始分次加入保留的 20 ml水份，每次加入都耐心揉到麵團把水分吸收，再繼續添加，把水分都加完。繼續揉到麵團光滑柔軟有彈性。
4. 在保鮮盒內塗一層薄薄的油，將麵團整圓放好，噴幾下水，保鮮盒蓋輕輕蓋上，放入預熱一分鐘的烤箱做第一次發酵，約 1 小時。
5. 將麵團刮出到撒了麵粉的桌面，輕壓把大氣泡排除，輕輕翻折幾下，分割成二等份，分別擀成長條狀，翻面後由短邊輕輕捲起，以擰乾的濕布覆蓋靜置 5分鐘。
6. 將麵團再次擀開成長條狀，翻面後由短邊輕輕捲起，接縫處朝下放入烤模，噴幾下水放入溫暖的烤箱中第二次發酵，約 1 - 1.5 小時。
7. 以 350F/180C 烘烤 30分鐘，取出在網架上放涼再切片或裝袋。

I love it when my dough cleans the bowl. | 當麵團揉好，碗壁乾乾淨淨的時候，感覺真好。

My non-stick pan begins to stick, so I use parchment paper. | 我的不沾烤盤開始會沾了，所以我用烘焙紙。

Oh it looks like baby bottoms... And that's my baby in the background.
看起來好像嬰兒小屁股...背景是我的心肝寶貝。

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