Great choice! Here’s a recipe for Carter’s Full Batch with Yudane, combining the richness of Carter’s dough with the softness and moisture that yudane adds. Yudane is a technique where part of the flour is mixed with boiling water to form a paste, which helps keep the bread moist for longer.
Ingredients for Carter’s Full Batch with Yudane:
For the Yudane:
- 120g Bread flour
- 180g Boiling water
For the Dough:
- 360g Bread flour
- 80g Whole milk
- 45g Water
- 7g Active dry yeast
- 80g Unsalted butter (softened)
- 40g Sugar
- 9g Salt
- 1 egg (for the dough)
- 1 egg (for egg wash)
Instructions:
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Prepare the Yudane:
- In a small bowl, combine 120g of bread flour with 180g of boiling water. Stir quickly to form a paste.
- Cover and let it sit at room temperature for about 30 minutes. This will allow the flour to absorb the water and create a thick paste.
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Make the Dough:
- In the bowl of a stand mixer, combine 360g of bread flour, sugar, salt, and yeast. Make sure the yeast is on the dry ingredients side and not in direct contact with the salt.
- Add the prepared yudane to the dry ingredients.
- Pour in the 80g milk, 45g water, and 1 egg.
- Mix with a dough hook attachment on low speed until the dough comes together. Then, increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.
- Gradually add in the softened butter and continue kneading for another 3-5 minutes until fully incorporated and the dough becomes soft, smooth, and slightly tacky but not sticky.
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First Rise:
- Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
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Shape the Dough:
- Once the dough has risen, punch it down to release the air. Divide the dough into 3 equal portions (or more, depending on the size of the loaves you want).
- Shape the portions into rounds or logs (for loaves or rolls) and place them into a greased loaf pan or baking tray.
- Let the shaped dough rise again, covered, for about 30-45 minutes, or until it has doubled in size.
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Preheat the Oven:
- Preheat the oven to 350°F (175°C).
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Egg Wash:
- Whisk the second egg in a small bowl. Once the dough has risen, brush the tops of the loaves or rolls with the egg wash for a shiny, golden crust.
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Bake:
- Bake for about 25-30 minutes (for a loaf) or 15-20 minutes (for rolls) until golden brown on top. You can check doneness by tapping the bottom of the bread, and it should sound hollow.
- Let the bread cool on a wire rack before slicing.
Enjoy your soft and fluffy Carter’s bread with yudane! The yudane method ensures the bread stays moist for longer and gives it a lovely tender crumb.
