Weiss Brot
- Ready In:
- 3hrs 40mins
- Ingredients:
- 7
- Yields:
-
2 loafes
ingredients
directions
- In large mixing bowl mix 2 cups flour, the yeast, sugar, sugar, water, salt, and oil.
- Stir with a wooden spoon or flat beater if using a mixer till well blended.
- Work in additional flour 1/2 cup at a time, as dough gets too firm for spoon use hands until you have a dough that will pull from the bowl.
- Dough should be elastic but not sticky.
- Turn dough unto a well floured surface and knead for about 8 minutes.
- If the dough does not hold its shape, work in more flour.
- Clean and grease your large bowl and return dough to the bowl, turn to cover the surface with grease.
- Cover bowl and let rise 1 hour at room temperature, or double in size.
- Punch dough down, cover bowl and let rise an additional 45 to 60 minutes.
- Turn dough on work surface and quickly work out the air bubbles.
- Divide dough in half and place in 2 greased loaf pans.
- Cover with wax paper and let rise til dough peeks over the rim about 2 centimeters.
- Bake in preheated 400ºF oven.
- Reduce heat to 350º after 10 minutes and bake for another 30 minutes or til the loafs are golden.
- You can test for doneness with a toothpick inserted in center of loaf, the fully baked loaf returns a clean toothpick.
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