The title of this bread recipe refers to how long the yeast dough needs to rest before rolling out and shaping; the entire recipe will take you about three times that to complete, which is still relatively short in the realm of bread making. Besides, with their lovely crescent-like shape, these light and flaky loaves are special enough to serve at a dinner party, preferably still warm from the oven.
- 800 grams bread flour
- 200 milliliters water
- 3 tablespoons water
- 36 grams yeast
- 200 milliliters milk
- 30 grams butter
- 2 tablespoons sugar
- 3 teaspoons salt
- n a cup, dissolve yeast and sugar with 3 tablespoons of water.
- Warm milk together with butter and salt and pour into a bowl
- Add almost all the water, then a third of the flour and begin to beat.
- Add the dissolved yeast and sugar and the rest of the flour.
- Mix into a smooth dough, adding more water or flour as necessary to attain the right consistency.
- Tip on to a surface and knead for 5 to 6 minutes.
- Divide the dough into 2 balls, then flatten to form 2 oval shapes.
- Then gently roll up each oval until it resembles the shape of a small Vienna loaf.
- Place into a floured baking tin and put into a cold oven.
- Light the oven for one minute, on any temperature setting, and then switch off. Leave to rest for 30 minutes.
- Re-light the oven and set to 200 degrees Celsius, without opening the door, and cook for 45 to 50 minutes.
- If bread appears to brown too quickly, cover with aluminium foil.
PER SERVING *
|Calories860Calories from Fat110|
|% DAILY VALUE*|
|Calories from Fat110|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.