But I didn’t like it. I didn’t like the taste, the look or the texture of it. The dough looked weird and never rose. The bread itself was dense and looked more like a cake than bread.
Thus, I mix the ingredients, same ingredients, in a different way. And I have to say, the result is spectacular. The dough did rise, the bread looks like a bread and tastes fantastic too. Now, remember, I used the same recipe as the day before (except the butter was softened instead of melted). I just changed the way I mixed the ingredients and I got a totally different result.
- 250g flour
- 3 eggs
- 125g butter, softened
- 3 heaping tablespoons (actual spoons, not measuring spoons) of sugar
- 1 pkg of dehydrated yeast
- 1 pinch of salt
- 2 tablespoons of milk
- Heat the milk to lukewarm and pour the yeast in it. Let it foam for about 10-15 minutes.
- Sift the flour in a large bowl. Form a well in the middle.
- Pour the yeast mixture, the eggs, sugar and salt in the well.
- Stir the mixture and incorporate the flour little by little. You can use the electric mixer or do it by hand. Mix until you get a smooth and consistent dough. If necessary, add some milk so ou have a soft but not runny dough.
- In a second large bowl, pour 1/3 of the dough and 1/3 of the softened butter. Mix with the electric mixer until you get a homogenous dough. Add another 1/3 of the dough and of the butter and mix again. Repeat the process until all dough and butter are mixed.
- The dough should be soft. If it is too firm, add an egg or two. Note that this dough is not a dough you knead, it is elastic but too soft to hold a shape.
- Cover the bowl with a damp clothe and let the dough rise in a warm place until it doubles in size (about 2 hours). Personally, I use my microwave as a proofing box. I heat up a bowl of water to boiling, put it to one side of the oven and put my bowl in there. Very effective.
- Using a spoon, poke at the dough so that it falls back. Then pour it into a pan (I used a meatloaf pan) that you buttered and floured. Put the cloth back and let it rise again for another 30-45 minutes.
- Preheat your oven at 350º.
- Mix an egg yolk with a little bit of milk and brush it on the top of the dough.
- Bake for 30 minutes. The bread is done when a knife inserted in the center comes out clean.
- Let the loaf cool on a cooling rack. To facilitate taking the bread out of the pan (when cooled), use a knife along the sides to detach the bread.
- Serve with chocolate spread, butter, jam. Dip in hot chocolate or coffee. Perfect breakfast food or afternoon snack. Also use to make French toast when it turns a bit stale.