Made with the basics — all-purpose flour, yeast, butter, salt and water — this recipe standby also includes a touch of sugar and malt to round out the flavor. Meant to be baked in a loaf pan, it can be made using lard instead of butter. Use the sliced bread to make sandwiches, or soak them in cinnamon laced milk for French toast if it gets stale.
- 750 grams all-purpose flour
- 30 grams yeast (brewer’s)
- 30 grams butter (or lard)
- 15 grams salt
- 380 grams water (approximately)
- 1 tablespoon sugar
- 1 tablespoon malt
- Pour almost all of the water in a bowl and dissolve the brewer’s yeast, add a handful or two of flour, then add the sugar, salt, malt, and butter, and beat the mixture.
- Add the remaining flour and water until the mixture is soft but not sticky.
- Place the dough on the work surface and knead it for a few minutes.
- Shape the dough into a long loaf, fold it in half, bring the two ends together and twist them into a simple braid, then place the braid in the lightly buttered loaf pan.
- Press on the dough to even it out and place the lid on the pan, the lid should be left ajar, let it rise for approximately 1 hour.
- Close the lid completely and bake the bread at 200–220C for approximately 50 minutes.
- Remove the bread from the loaf pan and set it in a standing position on the oven rack.
|Calories770Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% 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.