Breakfast Bread
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Linda Wilbert–Stewart
This German bread recipe is my favorite. It makes excellent breakfast bread and tastes the best with butter and marmalade. The soft crumb tastes and feels almost like cake!
ingredients
3 cups whole hard white wheat flour
1 1/2 cups warm milk (or half water, half milk)
1 tsp. active dry yeast
6 tsp. cane sugar
2 Tbsp sourdough starter (heaping tablespoons)
2 Tbsp soft, unsalted butter
1 tsp. salt
Instructions
Shaping:
1. Mix the following in a small bowl: milk, yeast, sugar, sourdough, butter.
2. In a separate bowl, measure out the flour. Add the milk mixture to the flour and knead until everything is incorporated. This will be your sponge; let it sit for 30 minutes in a warm place.
3. Add the rest of the flour, 1/2 cup at a time, and the salt.
Shaping:
1. Knead until the dough loosens from the wall of the bowl, then let rise for 1 hour.
2. Place the dough onto the kitchen counter and knead a couple of times, forming it into a loaf. Sprinkle flour over the loaf and slash the top a few times with a sharp knife.
3. Place the loaf in a greased and floured baking pan, then cover and leave in a warm place for 20 minutes, or until doubled in size.
Baking:
1. Preheat the oven to 450°F. Place a shallow pan in the oven and fill with 1 cup water. Place the loaf in the oven and bake for 15 minutes at 450°F, then reduce temperature to 400°F and bake for an additional 20-25 minutes.
2. Remove loaf from oven and turn it out of the pan onto a cooling rack. Cool completely before slicing.
Contact Linda Wilbert-Stewart
makes:
1 loaf, about 16 slices
serving size:
1 slice
