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Koekebrood (flemish style sweet luxury bread)
- 1 kg flour
- 0,4 l. milk
- 50 gr yeast
- 2 eggs
- 100 gr sugar
- 100 gr fatty substance
- 15 gr salt
- possible add 300 gr raisins at end of the kneading.
Method :
1) Knead the dough as with all bread doughs.
2) Making breads :
- weigh out dough parts of 700 gr and round them
- pre-rising of 15 min.
- make the dough parts long and lay on greased in baking tin or baking tray
with baking sheet with the fold downwards
- push the breads slighly flat with the flat hand
- smear in a first time with a beaten egg
3) Let the breads rise.
4) After half-rising : smear in again with a beaten egg.
5) Continue rising.
6) Bake in the oven on 200°, approximately 40 min.
7) Open the steam vent(s) the last 5 min.
8) After baking, remove the breads immediately from the trays or tins and let it cool
down on a grill.
9) Clean the baking tins with a cloth while they’re still slightly warm.
Milk Brood
- 1 kg flour
- 0,4 l. milk
- 0,2 l. water
- 30 gr yeast
- 15 gr salt
- 20 gr fatty substance
Werkwijze :.
1) Knead the dough as with all bread doughs.
2) Last rising : after about 10 min. slightly push the breads flat.
3) possible carve the breads 5 min. before putting them in the oven.
4) The dough needs to be sufficiently risen before putting them in the oven.
5) Bake on 230°.
6) Open the steam vent(s) the last 5 min.
7) The bread can be baked with without steam.
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