Basic Sponge Dough Bread / 基础中种法吐司

Recipe Category:

Ingredients / 材料:

Sponge dough:

Main dough:

Method / 做法:

Dissolve the yeast in the warm water, then add in flour. Kneed to form a rough dough. Place it in a 5-time-bigger-than-dough bowl. Cover it with a grease-proof plastic paper and let stand for at least 4 hours. Prick it 2-3 small holes with a toothpick to allow the dough breathe.
Place all the ingredients for the main dough except the butter in a mixing bowl, knead at the low speed for 1-2 minutes, tear in the sponge dough. Continue kneading until a ball formed. Add in the butter and knead until the dough smooth.
Place the dough in a greased bowl, cover and allow to ferment for at least 60-90 minutes until the dough double in size.
Take out the dough and punch down to release the gas. Cover and let stand at the room temperature for 10 minutes. Form the dough to fit your bread pan. Cover with a damp towel and let stand for 60-75 minutes.
Bake in a preheated 170/340F oven for about 40 minutes.

将干酵母和温水混合，等酵母泡开之后加入面粉。搅拌成表面粗糙的面团。放在比面团大出5倍以上的大盆里，盖上保鲜膜室温放置4小时以上。用牙签在保鲜膜上戳2-3个小洞，让它能够呼吸。
除了牛油外，将主面的其它材料放入搅拌盆，低速搅拌1-2分钟后，将种面团撕成小块加入，继续搅拌成团，然后加入牛油，搅拌揉搓到面团匀滑。
把面团放在抹有色拉油的大盆，盖上湿布进行首次发酵，大约60-90分钟。
取出面团，捶打释放出气体，盖上保鲜膜室温松弛10分钟左右。整形成和吐司烤模差不多大小，盖上湿布进行最后发酵，大约需要60-75分钟。
入预热烤箱170/340F烘焙大约40分钟。

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