There is something really special about baking bread; perhaps it is the combination of the science and the art or craft. This type of loaf is enriched with a little egg yolk and butter, which produces a thin, crisp crust with an even-textured, soft crumb. It lends itself to a sandwich, toasts beautifully and, if made into rolls, is great for a dinner breadbasket. There is a hint of sweetness but overall this is a neutral loaf. There isn’t the buttery nature of brioche or the tang of sourdough so it makes for a very versatile offering.
Fresh yeast is, to my mind, preferable if you can find it, but if not use half the quantity of dried active yeast hydrated in the same way as described for fresh.
MAKES 2 LOAVES OR APPROXIMATELY 40 ROLLS
600g strong bread flour
340g plain flour
1½ tbsp Maldon sea salt, finely ground (22g)
30g fresh yeast
1½ tbsp caster sugar (20g)
540ml water (540g)
2½ large, free-range egg yolks (40g)
80g unsalted butter, melted
1. Preheat the oven to 200°C.
2. Sift the flours and salt into the mixer bowl. In a separate bowl, combine the yeast, sugar and 100ml of the water. Leave for 10 minutes until the mix starts to bubble. Whisk the egg yolks into the remaining water and add to the flour. Start mixing on a slow speed, then add the melted butter and the yeast mix. Mix on a low speed for 15 minutes, scrape down the dough hook and mix at a slightly higher speed for a further 5 minutes. On a Kitchen Aid mixer, speed 2 and then 4 is about right.
3. Cover the bowl with cling film and a tea towel. Leave to double in size. The time will vary according to room temperature. At 20°C it will be around 1 hour.
4. Divide the dough into two and shape into loaves for two 1lb loaf tins, or shape into 40g rolls to cook as batch rolls. Cover with oiled cling film and a tea towel. Again, allow to double in size.
5. Dust the tops of the loaves with flour. Bake for 10 minutes with a dish of water in the oven to create steam. Reduce the temperature to 160°C and cook for a further 15–20 minutes. Tip the loaves out of the tins and tap the bottom of the loaf – it should sound hollow. If not, return to the oven for a further 5 minutes. Once cooked, remove from the tins and place on a wire cooling rack. Resist the temptation to cut the loaves for 20 minutes if you can!