German Kastenweissbrot (White Loaf Bread)

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 40mins
SERVES: 8-10
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure out the milk and add yeast and sugar; set aside for about 10 minutes or until frothy (if it doesn't get frothy, start over- your yeast is dead or your milk was too hot and killed the yeast).
  • Mix together the yeast mixture with salt, eggs and egg yolk, creme fraiche.
  • Combine the flour and the wet mixture until a dough forms (you may need a little extra flour depending upon the humidity that day).
  • Knead on a floured board, adding extra flour if needed to keep from being too sticky, until a smooth ball forms.
  • Place in a greased bowl, flip over once, and cover with either a damp clean towel or plastic wrap that has first been srayed with nonstick spray.
  • Let rise until doubled in bulk- approx 1 or 1 1/2 hours.
  • Punch down and knead again on a floured surface.
  • Grease a 30cm long loaf pan well and sprinkle with dry breadcrumbs.
  • Set dough into the pan and even out the top.
  • Cover as before and let rise another hour.
  • Heat oven to 175 C.
  • Remove cover and using a sharp knife, make slashes in the dough every 1 cm.
  • Spritz with a bit of water (this will make the crust crisp up).
  • Bake on the second rack of your oven for about 40 minutes.
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