David's Mayonnaise Loaf

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David Jones's (BC20 Baker) Mayonnaise Loaf has been a growing success here at BreadClub20. So, while he's holidaying with friends, I have his permission to make it and bake it and present it to you.

So, what does Mayonnaise bring to the party?

Mayonnaise generally makes bread dough or quick-bread batter richer, softer, and more tender because it contributes fat, egg, and a little acid/moisture. In some breads, it can also help the crust brown more evenly and keep the loaf fresher for longer.

What it does

• Adds softness and tenderness. Mayo and egg act as an enriched ingredient, reducing dryness and yielding a finer crumb.
  
• Improves browning. On the surface, mayo can promote more even browning and less scorching than butter in some uses.
  
• Helps freshness. Because it adds fat and moisture, baked goods can stay softer for longer.

INGREDIENTS

500 gms strong white bread flour

300 gms water

30 gms mayonnaise

10 gms fine sea salt

7 gms instant active yeast. 

METHOD

Add the mayonnaise to the water and stir well. 

Add the salt to the flour and mix well. Sprinkle in the yeast and then slowly add the liquid, bringing it all together. 

Knead for at least ten minutes, until you have a soft and silky dough. 

Place the dough in a lightly-oiled bowl, cover and leave to double in volume. 

De-gas (knock back) the dough and shape for (a) prepared loaf tin(s) or for rolls. This dough is versatile, so "it's all in the shaping". 

NB - this is a double mix, divided into three portions and placed in three x 2lb loaf tins. 

Tip - weigh the dough and use enough dough per tin to half-fill the tin. Then prove it until the shoulders of the dough reaches the top of the tin. Then it's ready to bake. 

Leave covered for a second proof until almost doubled and puffy.

Preheat the oven to 180⁰C (355⁰F) FAN (190⁰C / 374⁰F Conventional) and bake for 30 minutes until golden brown and hollow when tapped on the underneath. 

Cool on a rack.