【吐司面包】
by 毛毛妈
毛毛妈厨房的一位网亲要求我做个吐司面包。我不是很喜欢白面包，觉得它不健康，所以用了一半的全麦面。自己做的面包的确又软又香，毛毛爸说比店里买的好吃多了，他早餐就吃自家做的面包啦。
1：1个大号鸡蛋打散后取一半（30克），牛奶1/2杯再加3.5大匙（173克），白糖2大匙（28克），奶粉2大匙（14克），盐1/4茶匙；
2：中筋面粉1杯（160克），全麦面粉1杯（160克），面筋粉（wheat gluten）2大匙（18克）；
3：快速发酵粉（fast rising yeast）1.25茶匙；
4：牛油1.5大匙（22克），微波加热10秒；
其他：
5：牛奶1大匙；
用具：
6：9×5寸吐司烤模。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、发面：先将1料放入面包机里，再将所有2料混合均匀，也放入面包机内，最后放入3料发酵粉（图1）。面包机放揉面档，启动。当面包机开始启动，刚刚和成面团时，打开盖子，加入4料牛油（图2），继续揉面过程。
2、等面团发好后（图3），拿出稍揉下。排气后揉成长条，压扁擀成16×9英寸的饼，保持其宽度和烤模长度一样（图4）。卷成筒状（图5）放入烤模里（图6）。用玻璃烤模的话，里面涂上些牛油，玻璃烤模还有一个好处：面包烤的比较挺，不易缩腰。
3、烤模盖上保鲜膜，放温暖地方发一个小时，发至烤模8分满。（冬天室温低，我将烤箱打开1分钟，然后关掉火，将面包放入烤箱中醒发） 醒发后在表面刷上1大匙牛奶（图7）。
4、提前预热烤箱至350F/175摄氏度，然后将面包放入，烤37-40分钟左右至表面金黄（图8）。
5、面包出炉后稍冷凉，然后放入密封盒子里。等面包完全冷后再切片，可以涂果酱或花生酱食用。
小窍门：
1：吃不完的面包装在密封塑料袋里，放冰箱保存。
2：由于加拿大的中筋面粉的筋度已经挺高，所以我用它再加上点面筋粉，面包会很柔软。其他地区建议用全用高筋粉做。
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