photo by C.C619
- Ready In:
- 21hrs 30mins
- Combine milk and water in a microwaveable jar and heat for 1 minute.
- Put yeast in a small bowl with the sugar and a little of the warm milk and water mix and allow to prove. It takes about 10 minutes. It should have doubled in volume be frothy.
- Put flour in a large mixing bowl add salt and pepper and stir to combine.
- Add butter and crisco to the flour and rub into the flour.
- When the yeast has proved make a well in the middle of the flour and add the yeast and some of the milk and water mixture, stir into the flour, adding a little of the milk and water a little at a time, till a soft dough is formed. It may take more or less of the milk mix depending on the moisture content of your flour.
- Put flour on your hands and turn dough out onto a floured surface and Knead for 10 minutes, add extra flour to dough and hands to prevent it from sticking.
- When dough is smooth, put into a large bowl that has been sprayed with Pam to prevent it sticking, and cover with Clingfilm and leave to rise, for about 1-1 1/2 hours or till it has doulbed in size. Its is best left in a warm area for this.
- After the dough has risen turn out onto a floured surface and knead for 5 minutes, (at this stage the dough can be put into ziplock bags and stored in the fridge for up to 3 days, it will continue to rise, so it needs to be a quart sized bag) then shape into desired loaf shape or put into pre greased loaf pan.
- Preheat oven to 400°F.
- Cover the dough and leave to rise again for about 15 minutes.
- When dough has risen brush with egg wash and sesame seeds and a little kosher salt.
- Bake at 400°F for about 30 minutes.
Questions & Replies
Got a question? Share it with the community!
I didn't read the entire recipe before I mixed it up, and added all of the liquid to the yeast before adding the dry ingredients. MISTAKE!!! Because of the huge amount of liquid the dough was very soft after I had added the flour called for, and I needed to add a full 2 cups more flour before I could even handle it. I would definitely make this bread again, however I will adjust the sugar, salt and white pepper to allow for the additional flour necessary. I made 2 big loves, and they had excellent crust and crumb. The flavour is that of a good old fashioned loaf without all the rise time. The addition of salt to the crust before baking is a nice surprise. Thanks for an excellent recipe.
This makes a really nice bread. Very crusty, and not too sweet, which, you're right, can be a problem with manufactured bread. I did this in my stand mixer with the dough hook attachment, and found that the kneading times given were roughly equivalent. Inspired by your pic, I also decided to try to shape it into a pretty braid, but I'm just not that good, so mine wasn't nearly so nice. Still, it was delicious spread with some pear preserves from my friend's garden. A five star keeper, for sure.
Now I know why grodery store-purchased bread never tastes as good as when I used to get it at a bakery that went out of business. This bread tasted just like it, it was wonderful! I didn't realize about the sugar. I had an issue with my bread machine, and my loaf fell in the middle, so I didn't take a photo. This was NOT the fault of the recipe, and I will make this again! Even with that problem the bread was crusty on the outside with a delishiously tender and dense texture which we love. My husband and I ate so much of it warm with butter that we may skip dinner tonight! Thanks for a keeper recipe.