Hermann Yeast Loaf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 21 g yeast
- 65 g suar
- 5 g salt
- 75 g butter
- 1 egg (s)
- 200 ml milk
- 200 g douh, (Hermann, recipe in the DB)
- 5 drops bitter almond flavor
- 1 egg yolk
- some Milk
Print Recipe
Pin Recipe Instructions
- Personally, I don`t make a pre-dough, because it always works wonderfully with me without it and therefore I don`t need it. But if you want to do one, you are welcome to do it as you know it.
- Put all ingredients in a bowl and knead vigorously for at least 10 minutes, either with the machine or with your hands, the main thing is that you knead for a long time until a smooth dough is formed. Cover the dough and let it rest in a warm place for at least 1-2 hours until the dough has increased in volume. (Of course you can also have all of this prepared in the bread maker)
- After resting or rising, whip the yeast dough again vigorously and knead well.
- Now divide the dough into 3 parts and roll them into strands of equal length, which should not be too thin. Now braid them into a tight braid. (4, 5 or 6 strands can also be braided, depending on how you like it)
- Place the braid on a well-greased tray or on a baking sheet lined with baking paper and cover it for another 30 minutes until the dough has visibly increased its volume. (Can take longer depending on the temperature)
- Brush the braid with an egg yolk whisked with milk, sprinkle with sugar if necessary, and bake in the preheated oven on the middle rack at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes until it is golden brown.
- (Each oven heats differently, so it may take a little longer, but please do not let it get too dark, otherwise the braid will be too dry.)
- The braid becomes very loose and fluffy and stays fresh for a long time.
- The Hermitage dough gives it a very fine aroma.
- (I prepare this like sourdough, so that it gradually becomes stronger and I can do without the addition of yeast).
- If you like, you can also add raisins to the batter.
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