Here is another recipe for a white bread. The recipe suggests that you make two loaves of bread or many small buns. I made two loaves and my bread didn't brown like it was supposed to because I misread part of the directions. It says to brush the top of the dough with egg yolks before baking, but I brushed them with egg whites! I think the egg whites prevented the crust from browning much at all. Oh, well. I can’t be perfect every time.
This bread is good, but not as good as the last white bread recipe that I posted. They are both nice and dense and they slice wonderfully, but the first one just had a better flavor. At least, in my opinion it did! This bread uses water instead of milk and has a lower sugar content, which changes the flavor in a noticeable way.
Slovenian Country Style Bread (Printer friendly PDF version)
1 package dry active yeast
1/2 T sugar
1/2 C warm water
4 to 5 C sifted flour
1 1/2 t salt
1 1/4 C water
1 egg yolk, slightly beaten, for glazing
Proof the yeast in the sugar and warm water.
Place 4 cups of sifted flour into a large bowl with the salt and proofed yeast. Mix together with one hand.
Continue mixing the flour mixture with one hand while slowly pouring the water into the bowl with your other hand. You will end up with slightly sticky dough.
Knead the dough on a lightly floured surface until smooth. Add more flour, if necessary, to make the dough non-sticky.
Place the dough in a lightly oiled bowl, cover with a towel, and let rise for an hour or until doubled in size.
Punch down and knead the dough again for a few minutes. Return the dough to the bowl, cover, and let rise again.
Form the dough into buns or loaves. Cover and let them rise again. Brush the tops of the buns or loaves with egg yolks. Bake at 400 degrees Fahrenheit for 5 minutes and then lower the temperature to 350 degrees Fahrenheit for the remaining cook time. Loaves bake for 30 to 45 minutes and buns bake for 15 minutes. Just keep an eye on both so they don't over bake!
Let cool and enjoy!
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