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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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One of the best ever bred you will ever taste!! Enjoy your breakfast… Ingredients:
680 grams bread flour |
15 grams fresh yeast |
430 grams lukewarm milk |
1 tsp castor sugar |
2 tsp salt |
30 grams butter |
1 egg lightly beaten |
corn oil, 1 egg to glaze |
2 tbsp almonds for decoration |
Directions:
1. Place 170 grams of bread flour in a bowl. Make a well in the centre.
2. Dissolve yeast in lukewarm milk. Pour in into flour and mix well. Cover and Leave to rise for half an hour.
3. In a separate bowl mix together the remaining flour, sugar and salt. Cut in the butter until the mixture resembles breadcrumbs.
4. Add the beaten egg to the yeast mixture and immediately add this to the butter mixture mix until the dough becomes sticky.
5. Transfer to a floured surface and knead for 10 minutes until silky smooth and elastic. Place the dough in a greased bowl and brush evenly with corn oil. Cover with a damp cloth and leave to rise for 1 to 1 1/2 hours until double in bulk.
6. Punch down the dough, knead for a while and divide into 8 equal parts. Roll two of them into 30 cm strand. Place the strands side by side on a greased baking tray and plait them together. Neaten the edges. Do not plait the strands too tightly.
7. Feel free to make the shape that you like as seen in the picture.
8. Cover with a damp towel and leave to rise for an hour until double in bulk. Glaze with egg, sprinkle with almonds and bake for 10 minutes at 450 F. until golden brown. Lower the temperature to 390F and bake for another 20 minutes. Cool on a wire rack.
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