Summary

Ingredients

• 550 g flour, type 405
• 110 g suar
• 1 pack dry yeast or the corresponding amount fresh yeast
• 1 ½ teaspoon salt
• 125 g milk
• 2 tablespoon crème fraîche
• 110 g butter
• 2 egg (s)
• 1 teaspoon vanilla, ground or the pulp a vanilla pod or
• 5 g vanilla essence instead the round vanilla
• 5 g flavor (orane blossom water)
• 10 g rum, brown

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Instructions

1. Since the bread dough has to rise for a long time, I prepare it in the evening, put the bowl covered in the refrigerator and let it rise overnight.
2. Mix the flour, sugar, dry yeast and salt together. Add the crème fraîche, eggs, butter and milk and knead everything into a dough. Put the dough in a bowl, let rise at room temperature for 1 hour and then cover and place in the fridge overnight.
3. The next morning, take out the bowl and let the now very firm dough reach room temperature for about 1 hour. Knead the dough thoroughly, divide into 2 portions and form 2 elongated loaves. Brush with milk and place on a baking sheet lined with baking paper. Let the dough rise for another 3-4 hours; they must have roughly doubled their volume.
4. Preheat the oven to 180 ° C, brush the bread again with milk and cut lengthways. Bake the bread for about 35 minutes, until the crumb is golden brown.
5. Originally, the breads are flavored with vanilla, orange blossom water and rum.