The bread of District 1 is considerably lighter than those of the outer Districts – made with refined flour, milk, and sugar, the sight and scent alludes to District 1′s status as favoured by the Capitol.
This bread is soft, milky, and slightly sweet. It also makes fantastic toast. It is adapted from a Japanese bread recipe for shokupan.
By December 27, 2013Published:
- Skill Level: Moderate
- Yield: 1 loaf
- Prep: 2 hrs 10 mins
- Cook: 35 mins
- Ready In: 2 hrs 45 mins
The bread of District 1 is considerably lighter than those of the outer Districts - made with refined flour, milk, and …
- 2 3/4 cups + 1 tablespoon bread flour
- 1 1/4 teaspoons rapid rise yeast
- 3 tablespoons + 1 1/2 teaspoons sugar
- 1 1/8 teaspoons salt
- 1 1/4 cup + 2 tablespoons whole milk
- 3 tablespoons butter
- Place milk in a saucepan and warm until it reaches body temperature (95-100 degrees fahrenheit).
- In a large bowl, place flour, sugar, and yeast.
- Add warm milk and salt, and combine with fingers until a loose dough is formed.
- Turn the dough out onto a floured surface and knead until dough is smooth and elastic. This can take up to 10 minutes. See the District 11 Seed Rolls recipe if you need visual instructions on kneading.
- Place the dough in a greased bowl. Cover the bowl with a damp towel, and allow to rise in a warm place until 2.5 to 3 times larger in size - about 40 to 60 minutes.
In colder climates (like where Panem Kitchen is located), sometimes it is easier to turn the oven on to the "warm" setting and let the dough rise in there. If you choose to do that, make sure to keep the dough slightly damp. You don't want it to dry out. (The damp towel should take care of this, but check anyhow!)
- Take the dough out onto a floured surface and punch out any excess gas. Divide the dough into three equal size balls (or as close as you can get). Roll each dough into a ball. Try to tuck the section in and make
it nice and smooth.
- Cover the dough with a damp towel on the same surface you made them into balls on. Let them rest for 20 to 30 minutes - this is "bench time" and allows the gluten formed in the dough to relax.
In the meantime, grease your bread pan.
- Roll each dough ball out into a rectangle to force out any gas. Turn the sides in, then roll them each up into a little jelly-roll like formation. If letting your dough rise in the oven again, turn to warm once more.
- Place the rolls into the greased pan. Cover with damp parchment paper* and let rise (on the counter or in your oven) for another 40-60 minutes, or until the dough reaches 5/8" above the lip of the pan.
*This doesn't stick to the dough like a damp cloth would, and is oven safe for those who are letting their dough rise in the warm oven.
Remove the risen dough and turn the oven to 350 degrees.
- Bake at 350 for 35-40 minutes. After the first ten minutes, cover the bread loosely with aluminum foil to keep the top from browning too quickly. Bread is done when it sounds hollow when tapped.