A crusty brioche style loaf for breakfast or an afternoon snack. Enjoy it fresh with butter and honey or toasted with your favourite home-made jam.
Ingredients:
- 550g T55 flour
- 200ml warm water
- 200ml warm milk
- 1 small egg
- 20g active yeast
- 1t salt
- 1/2t sugar
Method:
Pour the warmed water & milk into the bowl of a stand mixer, add the sugar and the active yeast. Allow to stand for about 15 minutes, until the yeast is "bubbly". With the dough hook attached, on the lowest setting, add the flour and the egg and mix until just combined, then add the salt. Continue mixing on the lowest setting until the dough is combined and forms a sticky ball.
Cover and allow to rise in a warm place for about an hour or until doubled in size.
Remove from the bowl onto a floured surface and knead until smooth dough. Shape into a rectangle and place into a greased loaf mould. Cover with a clean dishcloth, place in a warm place for about 45 minutes or until doubled in size.
Preheat the oven to 200°C, bake for 30 minutes. Remove from oven and mould. Allow to cool on a wire rack for at least an hour before serving.
