White Bread (Variation 3)

The last variation of white bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread book. This variation is using sponge and liquid milk. The recipe is on page 269. It had the same sweetness as the variation 1. Again, same as previous, this bread is baked in bread machine for one hour. Our final weight of the bread after baked is 897g. All the three variations, we can't see the different between the flavour and texture.

Here are the ingredients based on the book formula that we used:

• 300g bread flour
• 6g instant yeast
• 320g liquid milk
• 200g bread flour
• 10g salt
• 40g sugar
• 18g egg, lightly beaten
• 54g butter, at room temperature

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