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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 500 g all-purpose flour, approximately
- 4 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 egg yolk
- 100 ml lukewarm milk
- 150 g creme fraiche or 150 g sour cream
- breadcrumbs, for the pan
Method
- 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.