Okay I hope you lovely people are finding yeast because you have to try making this bread.
This dough is obscene. It’s silky and smooth. It is a dream
to work with and cooks like a dream. This reminds me of a brioche dough, but with a traditional roux starter, or tangzhong.
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| Peaking on my little resting dough babies |
This is a little time consuming but really is my ideal way to spend a weekend. It
would also make amaaaazing French toast which is a great Sunday brunch food.
Ingredients for
Starter
- 45ml water (3 tbsp)
- 45ml whole milk (3tbsp)
- 14g bread flour
Ingredients for dough
- 310g bread flour
- 35g sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 125ml whole milk (1/2 cup)
- 1 egg
- 60g butter, melted
To finish
- 1 egg, beaten
Method
Add all the starter ingredients to a saucepan and whisk to
get rid of the lumps. Put over a low heat and stir constantly until thicker,
about 3-5 minutes.
Let cool to room temperature.
For the dough, add the bread flour, sugar, salt and yeast to
a bowl and mix. Make a well in the middle and add the starter, the milk, egg
and melted butter.
Mix well and kneed until you get a silky smooth dough. Shape
into a ball, let rest in a greased bowl until puffy, allow 60-90 minutes. It doesn’t
need to be doubled.
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| What did I tell you? OBSCENE dough. |
Grease and line a loaf tin.
Turn out onto a lightly floured surface, and divide into 4
pieces.
Roll each out into a rectangle and fold each short end in on
itself like you’re folding paper to fit in an envelope.
Flatten it out into another rectangle again. You want the short end to be the width of your loaf tin so it fits.
Roll into a log, starting with the short end.
Repeat with the other three bits and place in the greased
tin.
Cover and allow to rest again for an hour, near the end of the rising time preheat the oven to 175 degrees C.
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| Puff ball! |
Bake in the oven for 30 minutes until perfectly golden on top.
Allow to cool on a rack then slice and enjoy!
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