Witbrood

READY IN: 2hrs 30mins
Recipe by Taylor in Belgium

Witbrood recipe comes from a Flemish Baking Bread book. I have tried many recipes and I think the difference for making it dense and chewy is that there are no eggs and no real milk products and very little sugar.

Top Review by Laudee

My Lord, this is fantastic bread! I made three mini loaves. This particular dough is just as easy and workable as any I've ever used. Followed your recipe right down the line and wound up with a mighty tasty (and just the right size)bread to go with dinner. My thanks to you Taylor in Belgium. You've posted another winner! Laudee C.

Ingredients Nutrition

Directions

  1. Mix yeast, 1 tsp sugar and 1/4 cup warm water.
  2. Cover with plastic and let stand for 5 minutes.
  3. Sift 4 cups flour, salt, powdered milk and sugar in a big bowl.
  4. Make a well in the middle and pour in the yeast, the veg oil and the 1 cup warm water.
  5. With the hand or a big spoon make this into a soft dough.
  6. Lay this out on a floured surface and knead for 10 minutes until its smooth and elastic.
  7. You can use up to 1/2 cup extra flour so its not sticky.
  8. Put dough in a lightly greased bowl.
  9. Cover and let rise.
  10. Punch down dough and knead for 1 minute.
  11. Divide in portions.
  12. It will make one large round loaf, 2 medium size round loaves, 3 small loaves or 16-24 ball sized breads (bolletjes) Let rise about 45 minutes.
  13. Bake on a greased sheet, or in greased or buttered bread pans 10 minutes on 375°F (190°C) then set oven lower to 350°F (180°C) for 30-40 minutes if in a bake pan.
  14. If on a flat sheet 10 minutes on 375°F (190°C) then set to lower temperature to 350°F (180°C) for 20-30 minutes.
  15. Bread will be done if it sounds hollow when rapped in the middle on the underside of the round loaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a