Bread: baked with tube pan

"The two-piece pans are better for Angel Food Cakes and other foam-type cakes. The thicker batters usually don't try to leak out the seams, and it's easier to get them out when cooked. The solid, all one-piece pans are better for thinner batter cakes, so they won't leak out through the seams. They are also better for yeast breads baked in a tube pan, because oven-spring on the yeast can push the two-piece pan apart" 

I used two-piece pan today for my yeast bread, and it worked perfectly ~ The recipe is straightforward and easy to follow! Bread came out super fluffy and soft - not a single slice was left :)

Tools

Food scale - here

Bread maker (for kneading and rising) - here

Two-piece tube cake pan - here 

Ingredients 

bread flour 400g (高筋面粉）

dry active yeast 7g 

dry milk powder 20g (you can find it in the baking section)

sugar 60g

salt 5g

large egg * 1 (and an extra for egg wash)

water 190g

unsalted butter (room temperature) 40g- cut in small pieces

extra sugar or honey for the brush

Steps

1. Add all of the ingredients (except yeast) in the pan of the bread maker, and add dry active yeast in the yeast dispenser. If your bread maker doesn't have a yeast dispenser, you need avoid the direct contact between yeast and sugar / salt. 

2. Use the 'dough' option to knead for 10 minutes, and the dough should be smooth. Then add in butter. Restart the 'dough' option, and knead for 10-15 minutes, or until the dough is stretchable. 

3. Take the dough out from the pan and leave in a big bowl. Cover the bowl with plastic wrap and leave in a warm place (90-100F). Let the dough rise till the size doubles (it took about 1hr in summer time- I left the dough outside). 

4. Divide dough into 8 equal portions and shape each into a ball. Let these balls rest for 20minutes with wet kitchen towel covered. Flatten the ball and roll out in a rectangle shape. Fold the rectangular into thirds at its long dimension. Flatten again and roll it up tightly like swiss roll. If your dough is sticky, slightly grease your hand and work surface with butter. Don't add in too much flour. More flour will make your bread heavier and less fluffy.

5. Lining the bottom of the pan with parchment paper; grease the wall of the pan with butter and dust with bread flour. Put the roll in the pan. Repeat with the second ball...

6. Cover the bread pan with two layers of wet kitchen towel and leave in a warm place. You need to keep the dough moist and you want the temperature for this step between 90-115F. Let rise for ~ 60 minutes or until the dough fills up 2/3 of the pan. Meanwhile preheat oven to 330F. 

7. Brush egg wash and sprinkle coconut flakes (optional). Bake for 25 minutes. If you use a standard oven and top heat, leave the rack to the bottom 1/4 position. I also placed a rookie pan underneath the tube pan to prevent dark color on the bottom. 

8. Take the pan from the oven and brush honey water immediately (or sugar water) - optional... This step helps the bread stay soft.