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Pre-Ferment:
In a medium sized bowl, stir the flour with the yeast and salt. Make a well in the center of the dry ingredients and pour in the water.
Stir until
all the flour is moistened.
Then lightly oil a medium sized bowl.
Place the dough into the bowl and flip it over so the top of the dough has
a light coating of oil (this will prevent it from drying out). Cover with plastic wrap and let it sit (ferment) at room
temperature for one hour. Then place in the refrigerator overnight (about 12
to 14 hours).
Egg Bread: In
a large bowl, stir the flour with the yeast, salt, and dried milk powder.
Remove the Pre-ferment from the refrigerator and cut into small chunks. Pour
the cold water into the bowl of your electric stand mixer, fitted with the dough hook.
Then add the Pre-ferment, eggs, and the flour mixture. Knead the dough on 1st speed for
five minutes. Increase your mixer speed to 2nd speed and continue to knead the
dough for two minutes. Next, with the mixer on 2nd speed, gradually
add the sugar over five minutes. Finally, add the butter and continue to knead the dough, on
2nd speed, for another two to four minutes or until the dough cleans the bowl
and is smooth and elastic. You can check
to see if the dough is fully kneaded, using the 'windowpane' test. To do this,
start with a small fistful of dough. Gently stretch it. For a fully kneaded
dough you should be able to stretch the dough, without it tearing. If the dough
tears easily, then knead for another minute or two. (See video
for demonstration.)
Place your dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let rise at room
temperature (about 73 - 76 degree F) (23 - 25 degree C) for one hour.
Turn out your dough onto a
lightly floured surface. You want the top of the dough to now be on the bottom.
Lightly flour the top of your dough and with the palms of your hands flatten the
dough slightly to break any large air bubbles. Then divide the dough into 6
equal sized pieces (about 150 grams each). When you divide the dough use a
pastry scraper or knife and cut, don't pull or stretch, the dough.
Take one piece of the dough
and, on a lightly floured surface, pat into a 6 x 4 inch (15 x 10 cm) rectangle.
Have one short side nearest to you, and then, fold over the top third of dough (like you're folding a letter) and
gently seal (this also increases the surface tension of the dough.)
Then take the top of the dough and fold it to the bottom edge of the dough and
seal. On an unfloured surface, place the palms of your hand on the top of the dough and gently roll it
back and forth to seal the dough and create tension. Place the log of dough
(seam side down) onto a lightly floured baking sheet. Repeat this process
with the other pieces of dough. Then cover with plastic wrap and let sit for about 30 minutes at room temperature.
You will need a baking sheet
lined with parchment paper or lightly oiled.
Place the cylinders of
dough, upside down, onto your unfloured counter. Then with the
palms of your hands, gently roll the dough back and forth until it's about
14 inches long (35 cm).
Take three strands and make a
three strand braid, making sure to seal the top and bottom edges (see video for
demonstration). Place the braid on your baking sheet and repeat with the other
three strands. Cover loosely with plastic wrap that has been lightly oiled or
sprayed with a non stick cooking spray. Let proof
at room temperature (about 73 - 76 degree F) (23 - 25 degree C)
for 1 1/2 to 2 hours. (The dough is full proofed
when you lightly press into the
dough, your finger will leave a slight indentation.)
Then
preheat your oven to 350 degree F (180 degree C).
When your Egg Breads are ready to
bake, remove the plastic wrap. Make an Egg Wash by whisking the egg yolk with
the cream. With a pastry brush, lightly brush the tops and sides of the Egg
Breads. Sprinkle with sesame seeds, if desired.
Bake for about 25 to 30
minutes or until your breads
are golden brown. If you tap the
bottom of the bread it will
sound hollow. About halfway through baking, turn your pan front to back to
promote even baking. (The internal temperature of the baked bread should be
about 205 degrees F (96 C).) Remove from oven and place on a wire rack to cool. This bread can be stored in an airtight bag for about three days
or it can be frozen for a couple of months.
Makes 2
- one pound (450 gram) loaves of Egg Bread.
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