Her Baker Spotlight: Suffolk Loaf Recipe

SUFFOLK LOAF RECIPE

There is nothing quick and easy about this bread, but the results are spectacular. Before starting, I highly recommend purchasing a Henry Watson terra cotta bread pan and seasoning it as per its instructions. Also, while none of this is hard to do, there are two long rises, so plan on some other tasks while the dough does its thing. Preparing dinner while the dough rises is one suggestion. RICHARD WILLIAMS INGREDIENTS

INSTRUCTIONS

• 450 grams all-purpose flour • 6 grams kosher salt • 1 packet yeast (not fast-acting) • 285 grams whole milk • 15 grams unsalted butter • 30 grams honey

1. Combine milk, butter, and honey in a small pan. Stir over medium heat until small bubbles appear around the edges. Set aside to cool for 20 minutes or until the milk mixture has cooled to around 100 degrees F. 2. In the bowl of a stand mixer, combine the flour, salt, and yeast. Fit the mixer with a dough hook. If you do not have a stand mixer, combine the flour, salt, and yeast in a large bowl. 3. Once the milk mixture has cooled, add it all at once to the flour mixture. If using a stand mixer, allow to mix at a medium speed for at least six minutes or until the dough has formed, pulled itself into a solid mass, and has a smooth texture. If mixing by hand, pour the milk mixture into the bowl with the flour mixture, work it with your hands until a dough is formed, then kneed the dough on a floured work surface until smooth (at least 10 minutes). 4. Form your dough into a ball. Spray a large bowl with cooking spray. Place your dough ball into the bowl, and spray the dough lightly with cooking spray. Cover the bowl with a clean kitchen towel or plastic wrap. 5. Place the bowl out of the way and allow to double in size (probably about an hour). 6. Once the dough has doubled in size, spray a clean counter with a little cooking spray, then dump the dough onto the counter. Using the palms of your hands, completely flatten the dough (no big bubbles). Do not tear the dough. 7. Spray the inside of your bread pan with cooking spray. Roll the dough into a loaf, and pinch closed the seam on the bottom. Squish and form the dough into a shape that approximates the size and shape of the bread pan, then place the dough (smoothest side up) into bread pan. Push the dough down and out so it reaches the corners. 8. Cover very loosely, then set aside. 9. After about 45 minutes, check your loaf. If it has risen to the top of the bread pan, then remove the covering and brush the dough with some melted butter. Preheat your oven to 390 F (not convection). 10. Once the dough has risen about an inch above the bread pan rim and your oven has preheated, use a very sharp knife to cut a slit down the center (lengthwise). Brush with a little more butter, then place in the center of the oven. 11. Bake for 25 minutes. The internal temperature should be at least 190 degrees F. 12. Try to wait until the bread has completely cooled until you cut it. Store wrapped in plastic in the ‘fridge for up to a week.

Her Magazine — November 2022 9