Amsterdam Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 0.25 liter ¼ milk, lukewarm
- 40 g yeast
- 60 g suar
- 2 egg (s), room temperature
- 100 g butter, room temperature
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the milk, add the sugar. Put the flour in a bowl, make a well in it. The yeast milk goes in there. Stir in some flour from the sides. Let the dough rise for 10 minutes. Then knead the butter and 1 egg as well as the rest of the flour together well. Let rise for about 1 hour until the dough has doubled in volume.
- Shape the dough into a loaf approx. 40 cm long. Cut into the dough at both ends with a pair of scissors approx. 10 cm lengthways. Roll up the resulting four strands of dough in a spiral, so that one part is rolled up and one part is rolled down. Press these snails to the loaf.
- Place the bread on a baking tray lined with baking paper. Let it go for 15 minutes. Whisk one egg yolk and one egg together and brush the bread with it. Even while baking. The bread is baked at 180 ° C for 40 - 50 minutes.
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