Break bread
We made this festive break bread with the same recipe as the soft white buns on our site.
Porties: buns
Ingrediënten
White buns
- 500 gr flour
- 25 gr fresh yeast or 7 grams dry
- 1,5 tsp salt
- 1 tsp sugar
- 3 tbsp vegetable oil
- 300 ml water, (vegetable) milk or a mixture of these two
Instructies
- Heat the water or milk until it is lukewarm.
- Add the fresh yeast to the heated water/milk with the sugar and mix well. Put a tea towel over it and let it sit for 15 minutes until it has a decent foam hat. If you have a stone countertop, place a wooden board under it so that the liquid doesn't cool down too quickly.
- Mix the flour with the yeast in a mixing bowl and knead this mixture.
- When the mixture is combined, add the salt and oil. Yeast does not tolerate salt well, which is why the salt is added later.
- Mix it with a food processor with dough hook or knead by hand on a floured work surface. The dough should feel smooth and dry. Put a little oil in a clean bowl and put the dough in it, cover it with a damp tea towel and put it in a warm place to rise. This will take about an hour.
- When the dough has doubled in volume, you can take it out of the bowl and knead it again. This doesn't take long, just enough to get the air out.
- Divide the ball into 8 equal parts. Form beautiful buns from 7 parts while rotating on the workbench and arrange them in a shape of 20 cm in diameter. Make a braid from the 8th part.
- Put the break bread under a tea towel for another half hour, for the second rise.
- Preheat the oven to 210 degrees.
- After the second rise, brush the buns with beaten egg yolk and place in the oven for 20 minutes.
- They are best fresh. If you can't finish them on the first day, you can heat them in the oven the next day before eating them.
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