in

Tyrolean White Bread

5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Rest Time 2 hrs 10 mins
Total Time 2 hrs 55 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Also:

  • 1 tsp Sugar, fine, white
  • 3 g Chicken broth, Kraft bouillon
  • 10 g Dry yeast
  • 220 g Wheat flour, type 550
  • 3 tbsp Olive oil
  • Flour for the work surface

Instructions
 

  • Dissolve the sugar and chicken broth in the lukewarm beer. Then add the dry yeast and mix homogeneously with a small whisk. Let it activate for approx. 5 - 10 minutes.
  • Sift the flour into a mixing bowl and knead in the beer mixture. As soon as a crumbly mass has formed, mix in the olive oil. Knead for at least 10 minutes until you have a smooth dough. Depending on the swellability of the flour, a little water or a little flour must be added.
  • Form a roll of bread and place on a baking sheet lined with baking paper. Brush the roll with water, make 2 incisions diagonally and let rise covered in a warm place for 2 hours. Then sprinkle with a little flour.
  • Preheat the oven to 200 degrees bottom heat. Place an ovenproof dish with very hot water on the lowest level. Bake the bread on medium heat for 25 to 35 minutes until light brown.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Beef Steak Ala Francesca

Baumkuchen Tartlets with Raspberry Stones and Meringue Topping