HALF LOAF OF BREAD RECIPES

Steps:

• In the order listed, place all of the ingredients (except the cooking spray) in the bowl of an electric stand mixer fitted with the dough hook.
• Using the lowest speed, stir until no more dry flour remains, about a minute. If needed, stop the mixer occasionally and scrape down the sides of the bowl.
• Increase the speed to medium and continue mixing until the dough is smooth and elastic, about 3 to 4 minutes. This will not be a very sticky dough. Note: I usually never need to add more flour or water to this dough. After the 3 to 4 minutes of kneading, if the dough is too dry and is not coming together, add water, a tablespoon at a time. If it is too wet and loose, add more flour, a tablespoon at a time.
• Lightly spray a large bowl with cooking spray. Shape the dough into a ball (just do this with your hands without any additional flour) and place it in the bowl. Spray the top lightly with cooking spray.
• Cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 1½ to 2 hours.
• Punch the dough down and turn it out onto a lightly floured surface. Using your fingers, shape the dough into a rectangle about 9x11 inches in size. Be sure to press out any air bubbles that you see in the dough.
• Tightly roll up the dough longways, and then pinch the seam together.
• Fold the short sides in onto the seam; pinch all of the seams together.
• Place the dough seam side down on your floured surface and, using your hands, gently shape the loaf by patting in all of the sides until it is a uniform shape and will fit in the pan.
• Spray a bread pan lightly with cooking spray (use a standard loaf pan, 9x5 inches). Place the dough, seam side down, into the pan.
• Cover the pan loosely with plastic wrap (you want the dough to be able to rise above the top of the pan), and let it rise in a warm, draft-free place until the dough has risen to 1 inch (no more) above the top of the pan, about 30 to 40 minutes.
• While the dough is rising, preheat the oven to 350°F.
• Carefully remove the plastic wrap from the dough. Bake for 30 to 35 minutes or until cooked through. The loaf should have a hollow sound when you thump the bottom of it (be careful when doing this...that bread is hot!). If you'd rather check the internal temperature, it should be 190° to 210°F at the center of the loaf.
• Immediately remove the bread from the pan, place on a wire rack, and allow to cool completely.

Steps:

• To activate yeast, dissolve it into lukewarm water with sugar. Let it rest until it froths.
• In a large mixing bowl, add flour, salt, and activated yeast solution. Start kneading the dough by adding water to it. Make a soft and little sticky dough.
• Transfer the dough on lightly floured surface. Add oil to it and knead it for 8-10 minutes until dough becomes non-sticky.
• Place the dough into a greased bowl and cover it with cling wrap. Place the bowl into a warm and dry place until dough doubles in volume.
• Once the dough is double in volume, take it out on kitchen counter. Punch it to release the air.
• After punching, roll the dough into a rectangular sheet and shape it into a tight log.
• For this recipe, I have used Pullman loaf tin (10x4.5x4.5).
• Grease the tin and its cover with butter. Place the dough log into the tin with seam side facing the bottom of the tin. Close the lid and let the dough rest for the second rise.
• Meanwhile, preheat your oven to 200 °C. After 30 minutes of resting time, place the tin with closed lid into the preheated oven for 35 minutes.
• After 35 minutes, take the tin out from the oven. Demould the bread.
• Let the bread rest on cooling rack for minimum 2 hours before slicing.
• Slice the bread and enjoy.