English Toast
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g wheat flour, 550 or spelled flour
- 42 g yeast
- 8 g bakin malt, for wheat biscuits or 1 teaspoon suar
- 3 teaspoons salt
- 250 ml water, lukewarm
- 250 ml milk, lukewarm
- 100 g butter, soft
- Flour, for the work surface
- some butter, melted, for brushing
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Put in yeast, salt, baking malt or 1 teaspoon sugar and butter. Mix milk and water and pour into the well. Knead everything into a dough. Let rise covered for 30 minutes.
- Put the flour on a work surface and knead the dough well until it no longer sticks to your hands.
- Grease a loaf pan well with butter. Shape the dough into a plait and cover in the loaf pan and let rise for 2 hours.
- Preheat the oven to 250 ° C, place an ovenproof bowl with water on the bottom and bake the bread until the desired brown color. Turn the temperature down to 180 ° C and bake for another 30 minutes. When the bread has reached a certain level of stability, you can put it on a baking sheet and bake brown all over for another 15 minutes with hot air. Brush the surface with the melted butter.
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