Rose Bread

Summary

Ingredients

• 800 g flour, type 405
• 150 ml water, lukewarm
• 1 teaspoon sugar
• 2 teaspoons salt
• 250 ml water, lukewarm
• 6 tablespoon butter, soft
• 1 egg yolk
• 1 cube yeast
• Flour, for the work surface
• Fat, for the shape

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Instructions

1. Sift the flour into a bowl. Mix 150 ml of water with the yeast and sugar and then cover and leave to rest for approx. 15 minutes. Mix the yeast mixture, salt and 250 ml of lukewarm water with the flour. Knead on a floured work surface for about 8 minutes a day. Cover the dough in a bowl dusted with flour and let it rest for another 30 minutes. Grease a springform pan (26 cm). Roll out the dough on a floured kitchen towel about 1 cm thick and brush with butter (I like to use herb or wild garlic butter). Roll up the dough and cut into 10-12 pieces. These are placed in the springform pan with the cut surface facing up. Cover and leave to rest in a warm place for another 30 minutes. Preheat the oven to 190 ° C (convection 170 ° C). Mix the egg yolks with a little water and brush the surface of the dough. Bake in the oven (middle rack) for approx. 35 - 40 minutes. Remove and wrap in a kitchen towel for 30 minutes.