![[Photo. Englishbread]](../image/englishbread.jpg "English Bread")
![[Photo. Englishbread dough]](../image/englishbreaddough.jpg "Englishbread dough")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, wight half is enugh. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 60 | 330 | Mixing | Low 2min. Miiddle 4min.↓L1M8 |
| Sugar | 3 | 17 | Temperature of the dough | 28C, 82F |
| Salt | 2 | 11 | First bench time | 30min. |
| Butter Lessen when use dashi |
5 | 28 | Divided weight | 225g x 4 |
| Skimmilk *Disuse when use dashi |
3 | 17 | Second bench time | 15min. |
| Vitamin-C | 0.1 | 1 | Shape | One loaf |
| Water or Dashi | 28 | 154 | Fermentation | 30C, 86F Humidity 80% 45min. |
| Oven | 210C, 410F 20min. | |||
| Fermented dough | Fermented dough | |||
| Hard wheat flour | 40 | 220 | Mixing | Low 3min. Middle 2min. |
| Yeast | 2 | 11 | Temperature of the dough | 26C, 79F |
| Water or Dashi | 40 | 220 | Fermentation | 2Hrs.(Room temp.) |
| Division | 2ea | |||
| Calorie | 1170Kcal/ea |
In this time, the process and the ingredients are unique. The dough has equal weight of water against that of flour. The fermentation time in room temperature is long. Or you can leave the dough in refrigerator over night (You can feel more "UMAMI").