Enriched Bread Dough
Working with enriched dough requires patience. Because the fat coats the flour proteins, the dough develops structure more slowly than a simple water-and-flour loaf.
Mind the fat content
If you add more than 20% fat by weight, incorporate it gradually after the initial gluten development to avoid stalling the yeast.
- stand mixer with dough hook
- large glass bowl
- bench scraper
- digital scale
What goes in.
- 500gbread flour
- 200mlwhole milk, room temperature
- 2large eggs
- 50ggranulated sugar
- 10gfine sea salt
- 7ginstant yeast
- 100gunsalted butter, softened
Checking gluten strength
Stretch a small piece of dough between your fingers. If it pulls thin enough to see light through without tearing, the gluten is ready to hold the weight of the butter.
The method.
Mix the base
Combine flour, sugar, salt, and yeast in the mixer bowl. Add eggs and milk, mixing on low speed until a shaggy mass forms.
Develop structure
Increase to medium-low speed and knead for 8 minutes. Test for gluten structure.
Incorporate butter
Add softened butter one tablespoon at a time, waiting for each piece to fully disappear into the dough before adding the next.
First rise
Cover the bowl and let the dough sit in a warm spot until it doubles in size, typically 90 minutes.
Shape and proof
Turn the dough onto a clean surface. Divide and shape, then proof a second time until the dough leaves an indentation when poked gently with a fingertip.
Other turns to take.
Brioche style
Increase the butter to 200g and use only egg yolks to produce a rich, yellow interior.
Soft dinner rolls
Divide into 60g portions and place in a tight 9x13 pan so they rise into each other.
When it doesn't go to plan.
Keep your butter at room temperature; cold butter will leave streaks in the dough.
If the dough feels impossible to handle, chill it in the refrigerator for 30 minutes to firm up the fat.
Use a thermometer to ensure your milk is between 75°F and 80°F.
The ones that keep coming up.
Can I use active dry yeast instead?
Yes, but dissolve it in the warm milk for 10 minutes before adding to the dry ingredients.
Why didn't my dough double in size?
Check the temperature of your kitchen. Enriched doughs need a steady, warm environment to overcome the weight of the fats.
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