mushroom head sandwich bread ~ no egg, no sugar 金典蘑菇头吐司方包 ～ 无鸡蛋和糖版本

these days, i stopped using my favourite 450g loaf pan to bake my bread because i’m simply in love with mushroom head
actually it’s really easy to create the mushroom head effect ~ simply use a (smaller) normal pound cake pan
when the volume of the dough exceeds the capacity of the pan, BOOM.. the head is born
近期咋们家那 450克烤盘失宠啦。。为啥？只因偶恋上了蘑菇头。。都是蘑菇头惹的祸。。
其实自制造这蘑菇头原理很简单～就用一个（较小）普通磅蛋糕烤盘
当面团体积大于烤盘容量时，无法往两侧伸张的面团就往上爬
然后哒哒哒哒！蘑菇头就诞生啦

Ingredients (my loaf pan is L22 x W10 x H7 cm)

480g strong bread flour
340g warm water * please read personal notes
16g honey
25g butter, softened
2 1/4 tsp instant dry yeast
1 tsp salt
35g skim milk powder

食材（我家的烤盘为 长22 x 宽10 x 高7厘米）

强力面包粉 480克
温水 340克 ＊请注温馨小贴士
蜂蜜 16克
黄油 25克，软化
即溶干酵母 2 1/4 小匙
盐 1小匙
脱脂奶粉 35克

Directions/做法

– grease and line bottom and sides of pan
烤盘底部和侧面抹油、铺上烘焙纸

– mix all dough ingredients together (except butter) until you get a soft dough
所有食材（除黄油）混合、和面直到成团

– incorporate butter and knead till window pane stage
加入黄油并搓揉至拓展状

– allow to proof till double in size
发酵至双倍大

– punch dough down and rest for 15 mins
面团排气、静置 15分钟

– roll dough out and swiss roll it tightly. place into prepared pan and allow to proof for second time till dough rises about an inch above the rim of pan
面团擀平、卷起。摆入烤盘并二次发酵直到面团高于烤盘的一寸

– bake in preheated oven of 180 degrees C, second lowest rack of oven for 35-40 mins
送入预热至 180摄氏度倒数第二层烤箱烤 35-40分钟即可

Personal notes/温馨小贴士:

– please adjust amount of water according to your climate and water absorption capability. you may want to prepare 340g of water, but just add 300g as a start. add additional water as necessary
水量应以气候和面粉吸水性质适量加减。您可先准备 340克水。但和面时，先加入 300克；再适量加入多余水份

Pollution index: 22 (excellent)