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Sunday Breakfast Bread

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 367 kcal

Ingredients
 

  • 150 ml Lukewarm water
  • 150 ml Lukewarm milk
  • 1 tsp Raw cane sugar
  • 2 tsp Dry yeast
  • 700 g Wheat flour
  • 2 tsp Salt
  • 2 tbsp Olive oil

Instructions
 

  • Mix the lukewarm water with the lukewarm milk, add the raw cane sugar and the dry yeast and stir until the yeast has dissolved. Let it soak for 10 minutes.
  • Mix the flour with the salt and make a well in the middle. Add the olive oil and then add the yeast milk and knead everything into a smooth dough. Maybe add a little more flour if it gets too wet, or a little water if you notice that it is getting too dry.
  • Cover and let the dough rise in a warm place for 60 minutes. Then knead the dough again very well, divide and form two loaves of bread and place them on a baking sheet lined with baking paper.
  • Brush the loaves with milk and let rise for another 40 minutes. Then bake in the oven preheated to 190 degrees on the middle rack for 25 minutes and don't forget to add a bowl of hot water. If you hit the bread with the back of the spoon and it sounds hollow, then the bread is ready.

Nutrition

Serving: 100gCalories: 367kcalCarbohydrates: 64.9gProtein: 9.8gFat: 7.2g
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Written by John Myers

Professional Chef with 25 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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