Yeast Bread recipe, small batch, designed for a toaster oven

Ingredients

• ½ teaspoon yeast
• 1 Tablespoon dry milk
• 1 Cup flour (125 grams) -- I use Farmers Storehouse flour and you should too. They don't pay me to say that, it's just true.
• ¼ teaspooon kosher salt
• ¾ teaspoon sugar
• 1 Tablespoon butter, room temperature
• 3 fluid ounces spring water (non-chlorine water at least)

For Later:
• Maybe an egg
• Coarse salt and or seasonings for topping

Instructions:

Knead:

Mix and knead like you would with any normal bread if you're doing it by hand.

• Mixer version:

  1. Place ingredients in mixing bowl in the order they are listed above.
  2. Mix all ingredients in mixer bowl with a rubber spatula. Make sure the yeast isn't stuck to the bottom of the bowl, mix well before next step.
  3. Attach mixer bowl and bread hook to mixer.
  4. 5 minutes in mixer on as slow as it will go.
  5. 5 minutes rest - mixer off. This allows the wet items to permeate the dry and get a better mix / smoother textured rolls.
  6. 10 minutes in mixer on varying speeds. off is even an option. I like to play with my mixer during this time, varying the speed and pulling the head up out of the dough so it re-distributes in the bowl. Just putting it on just above lowest is the safe bet but 30% more juice than that is pretty usual.
  7. If dough has not formed a ball (there would be no slap slap slapping in the bowl if there is no ball formed), add flour while mixing on slow speed. Start with a teaspoon or less and allow it to work in until the dough forms into a ball. In my test of this recipe this wasn't required.

• Proof:

Put bread in oiled pan in a warm, draft free environment. Place towel(s) over. I use a glass casserole dish with a lid. Spray with evoo spray, inside of lid too.
• Proof for 1 hour to 1 hour 15 minutes, the hotter it is the less time you'll need to use. Full time for less than 75°F.
• Best not to disturb the bread at this state. The yeast consumes the sugar and forms co2, which makes the bread rise. Aim for 2x the volume of the original. I just go by time and looks.

• Prepare Pan:

Grease and flour pans that fit in your toaster oven.
• Use baker's joy spray for easier work
• Use parchment paper for artisan loaves

• Egg Wash:

• While final rise is going on, determine if you want to do an egg wash of your bread. If so, get an egg out of the fridge, and put either the whites in a bowl or the whole thing in a bowl. Both white and yolk will make a darker bread top if that's what you're after. The whites alone do a nice job of making things stick. Like salt, seasonings, dehydrated onions, whatever you like on your bread.
• To do the egg wash, stir the egg like you are going to have scrambled eggs. Add a tablespoon of water, mix it up. Allow to get to the same temperature as the bread.
• When ready to bake, brush the egg wash on the tops of your bread items and add any toppings after.

• Final Prep:

• Divide dough into the right number for your application. Might be 6 rolls, 12 mini rolls, couple mini loaves, whatever you are filling.
• This is best done on a counter that's been lightly floured using a large knife to cut the dough. Wipe the knife with flour from time to time to keep the dough from sticking too much.

• Final Rise:

• put bread in final pan and allow to rise
• 45 minutes at 77 F, more time for cooler temps.

• Egg Wash now if doing so

• Preheat oven, 350F on bake setting
• Bake for 10-30 minutes based on size and desired doneness. 1 oz rolls took 15 minutes exactly.
• Allow to cool enough to handle and serve with butter and or supper.

Note: Doubling the recipe for a second pan is definitely an option and should work just the same as far as the rest goes.