BACK TO SCHOOL !!
Here we are, at the end of a long summer and looking towards the fall season.
With last spring being the moment the world rediscovered the joys of bread baking, here, we give you quick and easy recipe for lunch this fall, whether at home or brown bagged for the school cafeteria.
YIELD : 1 loaf plus a few rolls
PREP TIME : 2 days
LEVEL : Medium
450g plain/all purpose flour 50g rye flour (substitute with any other flour you like) 275g whole milk, room temperature
15g fresh yeast (or 7g/1 sachet of dry yeast)
35g olive oil
75g mascarpone cheese (you substitute with cream cheese or room temperature unsalted butter) 10g salt
Dissolve yeast in milk and set aside. In a standup mixer fitted with a hook add all the flours. On low speed gradually add the milk; if it looks dry add 20 to 40g of cold water. Once the dough gains elasticity and resembles pizza dough, add the salt and then oil a little at the time. Finish by adding the cheese gradually.
Don’t over mix it, stop the machine when the dough has incorporated all the fats (oil, cheese).
If you’re in a hurry, start forming the bread now, otherwise, for better flavour, let the dough rest overnight in the fridge.
For one loaf, form an even number of 40g balls of dough and fit them loosely in the bottom of the loaf pan (previously prepared with butter and parchment paper).
With the rest of the dough, form small dinner rolls (also 40 to 50g each) and let them proof on a baking tray lined with parchment or on a silicone mat.
The breads must double in volume to be ready to bake.
Bake at 165°C/325°F in a fan forced oven (convection) or at 180°C/350°F in a static oven. Use a wooden skewer to check for doneness.
For the sandwich loaf, bake for 30-40 mins
For the small dinner rolls, bake for 10-15 mins.
Once out of the oven brush the crust with melted butter if you want it to stay soft.
The loaf should be unmolded as soon as possible and let to cool on a rack. Once cooled it can be kept wrapped in plastic film for about a week or frozen for up to a month.