in Eastern Europe, Hungary

Hungarian white bread

updated

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Ingredients for 4 servings:

  • 500 g wheat flour type 405 or 550
  • 300 ml water, lukewarm
  • ½ cube of yeast
  • 2 tbsp oil
  • 10 g salt
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Mix all ingredients together and knead thoroughly until the dough no longer sticks to your hands. Then let it rise for one hour. Knead again and form a loaf of bread on a baking sheet lined with baking paper. Let it rise for another 30 minutes. Then score several times with a sharp knife and brush with water. Bake in a preheated oven at 225°C (top/bottom heat) for 10 minutes, then at 175°C (top/bottom heat) for another 30 minutes until crispy. Brush the baked bread repeatedly with water and let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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