Plain White Bread

Ever wonder what makes berry jams gel? It's naturally occurring pectin. A little pectin can also work its magic in bread, keeping it moist and soft for longer. It gels and traps moisture during baking, giving the bread a nice springiness. This recipe uses LM Pectin, perfect for this kind of baking. And because this recipe doesn't contain milk, a dash of calcium is included, which aids the pectin gelling process.

Of course, you can leave out the LM Pectin and the calcium, and the bread will still be great. Just make sure to eat it faster. 😊

Oven: 180ºC/350ºF

Ingredients

• 240 g/1 cup warm water (45ºC/110ºF)
• 12 g/3 tbsp vegetable oil
• 36 g/3 tbsp granulated sugar
• 3 cups (500 g) bread flour
• 10 g/1 1/2 tsp kosher salt
• 10 g/1 tbsp LM Pectin
• 10 g/t tbsp calcium lactate
• 1 packet dry yeast
• 1 egg for wash
• poppy seed

Instructions

• Add warm water to pre-warmed kitchen-aid bowl and dissolve sugar.
• Add yeast to warm sugar water and let activate for 5 minutes.
• Mix flour, salt, pectin, and calcium thoroughly.
• Add vegetable oil and flour mix to warm liquid.
• Run KitchenAid with a dough hook for 10 minutes until the dough is ready.
• Let the dough rest for an hour in a warm place.
• Make an egg wash by mixing egg, a tablespoon of water, and a pinch of salt.
• Work the dough into a log and add to a large loaf pan or form.
• Brush on wash, and sprinkle with poppy seeds.
• Let rest under a moist kitchen towel for an hour.
• Bake in 350ºF/180ºC for ~30 minutes until golden color.
  • If you happen to have a steam oven, bake with steam for 15 min with upper heat, and then let the steam out and continue 15 min without steam with lower heat.