John Myers
Ingredients for 1 servings:
- 500 g flour
- 21 g yeast, fresh OR
- 1 packet of dry yeast
- 5 g salt
- 75 g sugar
- 50 ml oil
- 250 g quark, no matter what fat content
- 150 ml buttermilk
- 2 tbsp lemon juice
- some lemon zest or lemon flavor
- possibly raisins
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
I never make a pre-dough because it works perfectly for me without it and I don’t need it. But if you want to make one, feel free to do so. Mix buttermilk with salt and yeast. Set the jar aside for a moment. Briefly knead the flour and oil and add the lemon flavoring or lemon zest and lemon juice. Add the yeast milk, quark and sugar and knead for at least 10 minutes, either with a machine or by hand. The main thing is to knead until a smooth dough forms. (The dough shouldn’t be too sticky, but a little is normal. Please do not add any more flour.) If you like, you can add raisins to the dough. Cover and let rest for a good 1-1.5 hours. (Of course, you can also prepare the dough entirely in the bread baking oven). After resting or proving, beat the yeast dough again vigorously and knead well. Now braid the loaf as desired. I prefer the simple 3-strand style…it’s important that it’s braided tightly. Place the finished loaf on a well-greased baking tray or one lined with baking paper and cover. Let it rise for a further 30 minutes, until the loaf has visibly increased in volume. Bake the loaf in a preheated oven at 180°C top/bottom heat or 165°C fan-assisted for a good 30 minutes. (Every oven heats differently, so it may take a little longer or less time. It’s important that the loaf doesn’t get too dark.) When the loaf is ready, take it out of the oven and let it cool. It will keep for a long time; it’s light and moist, and the lemon gives it a fresh, delicate aroma. If you don’t like it too sweet, use less sugar, although I find the amount to be just right! The loaf can also be prepared and baked as a bread in the BBA!
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