Dal Bread
This recipe makes a loaf a little over a pound and a half.
Servings 24 slices
Cost 5
Ingredients
- 2 ¾ cups King Arthur bread flour (390 grams) or all-purpose
- 2 tablespoons sugar
- 1 ¼ teaspoons salt
- 2 ¼ teaspoons quick rising yeast (SAF yellow label)
- 1 tablespoon dry milk powder (Bob's Red Mill)
- 1 large egg, room temperature (warmish) (50 grams)
- ⅔ cup thick leftover dal, warmed slightly (160 grams)**
- ½ cup water (125 to 130 degrees) plus a tiny splash more as needed
- 1 tablespoon melted or very soft coconut oil
Instructions
- Mix 390 grams of bread flour (which should be around 2 ¾ cup), sugar, salt, yeast and milk powder in a bowl and set aside.
- Put the warmed dal and egg in the bowl of a stand mixer and mix them together with paddle attachment. Remove mixer from stand. Dump in the flour mixture. then pour the 4 oz of the warm water over the flour mixture. Return to mixer stand and using the paddle attachment, begin stirring everything together.
- As the paddle is stirring, add the coconut oil. The batter should turn to a thick, clumpy, Play-Doh like consistency. The paddle won't be able to handle it very well since it's so thick, so you'll need to switch to the dough hook. At this point you could also probably knead by hand (if you don't have a dough hook).
- Switch to the dough hook and knead until dough become more cohesive. It should cling to the hook and be thick, but kind of lumpy. If it is not clinging to the hook, but sticking to the side of the bowl, scrape it into the center of the bowl and dust sides of bowl with 1 tablespoon of extra flour. Begin kneading again. Continue adding flour 1 tablespoon at a time and kneading until the dough clings to the hook and sticks just to the bottom of the bowl. Again, the extra flour should not be necessary if you used the amounts given and your dough is sticky.
- Put the dough in a greased bowl and roll it around so it's just a little bit slick. It should hold the ball shape and not spread at all this point. Cover with greased plastic wrap and set in a warm place for 1 hour or until doubled.
- Shape into a loaf and set in a greased 9x5 inch loaf pan or a Pullman pan or deep loaf pan (4 inch sides).
- Cover the pan with a piece of greased plastic wrap and let rise until it comes up an inch or so over the pan, about 35-45 minutes. Toward the end of the rising time, preheat the oven to 400°F.
- Bake at 400 degrees F for the first 15 minutes, then reduce the heat to 350 degrees F.
- Bake at 350 for another 25 to 30 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 200°F.
- Remove the bread from the oven and set the loaf pan on a rack to cool for about 5 minutes. Turn it out onto the rack to cool. Let cool completely before slicing (if you can!). It's also easier to slice while cold.
