This Ethereal Air Bread is a baker’s dream, delivering an incredibly soft crumb and a delicate, pillowy texture that defies its hearty appearance. Enriched with skim milk, vegetable oil, and a touch of honey, this bread strikes the perfect balance between lightness and flavor. The addition of diastatic malt powder enhances the natural sweetness and promotes a beautiful golden-brown crust. Ideal for everyday sandwiches, toast, or simply enjoying with butter, this versatile loaf rises high and stays fresh for days. ItâÂÂs a comforting, homemade staple that brings warmth to any meal, requiring just simple pantry ingredients and a little patience for the rise.
Ethereal Air Bread Ii
Description
This Ethereal Air Bread is a baker&# 226;ÂÂs dream, delivering an incredibly soft crumb and a delicate, pillowy texture that defies its hearty appearance. Enriched with skim milk, vegetable oil, and a touch of honey, this bread strikes the perfect balance between lightness and flavor. The addition of diastatic malt powder enhances the natural sweetness and promotes a beautiful golden-brown crust. Ideal for everyday sandwiches, toast, or simply enjoying with butter, this versatile loaf rises high and stays fresh for days. ItâÂÂs a comforting, homemade staple that brings warmth to any meal, requiring just simple pantry ingredients and a little patience for the rise.Ingredients
Directions
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In a large mixing bowl, combine the dry yeast, diastatic malt powder, 6 cups of all-purpose flour, and salt. Stir until evenly distributed.
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In a small saucepan over medium heat, warm the skim milk, vegetable oil, and honey together until the mixture reaches 120ðF (49ðC). It should feel hot but not scalding to the touch.
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Pour the warm liquid mixture into the bowl with the dry ingredients. Add the lightly beaten egg whites.
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Stir the mixture with a wooden spoon or dough hook, gradually adding 1 cup of the remaining flour until a shaggy, cohesive dough mass forms.
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Turn the dough out onto a lightly floured work surface. Knead for 8-10 minutes, adding small amounts of additional flour as needed, until the dough is smooth, elastic, and no longer sticky.
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Place the kneaded dough into a lightly oiled large bowl, turning it once to coat the top with oil. Cover the bowl tightly with a damp kitchen towel or plastic wrap.
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Let the dough rise in a warm, draft-free spot for about 1 hour 30 minutes, or until it has doubled in size.
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Punch the dough down gently to release air bubbles. Turn it out onto a lightly floured surface and knead briefly for 30 seconds to degas.
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Grease two 8 1/2" x 4 1/2" loaf pans with vegetable oil or butter.
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Divide the dough into two equal pieces. On a floured surface, roll each piece into a rectangle approximately 1/4 inch thick, matching the length of the loaf pans.
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Starting from the long edge, tightly roll up each rectangle into a log shape. Place each log seam-side down into the prepared pans.
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Cover the pans with a damp towel and let the loaves rise for 30-45 minutes, or until the dough rises about 1 inch above the top of the pans.
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Preheat the oven to 375ðF (190ðC).
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Bake the loaves for 35-40 minutes, or until they are deeply golden brown and sound hollow when tapped on the bottom.
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Remove the loaves from the pans immediately and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2006.7kcal
- % Daily Value *
- Total Fat 21.0g33%
- Saturated Fat 4.0g20%
- Cholesterol 2.4mg1%
- Sodium 14765.8mg616%
- Total Carbohydrate 384.7g129%
- Dietary Fiber 13.0g52%
- Sugars 21.3g
- Protein 57.6g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
