I have been on a short break from blogging after the mega marathon last month. In fact it was an order from hubby dear to give some place to other activities in life other than cooking, baking and blogging. But still this is my passion and so I had to sneak in to do another post this month. For this month’s Baking Eggless Challenge, I selected a German bread recipe. This is eaten with coffee. It is also baked as a marble loaf or with dried fruits and nuts. I love breads with yeast and the most favourite part is kneading the dough to soft and elastic. That is what makes every bread so soft and develops gluten for the perfect texture. But this bread does not involve so much kneading. It just has the folding part with a spatula but still it turns out so light.
This recipe is an enriched dough which has so many eggs and butter. Whenever I try to substitute eggs in this type of rich dough, the bread usually turns heavy though it is absolutely moist and soft. But to my surprise, this bread turned out so light. Though the whole bread was heavy, when I sliced, each slice was perfect in texture and so light to lift. And when I tasted it was so buttery. My daughter loved it with some nutella and I had it as it is. It is mildly sweet and you can just apply some spread and have a nice time. This bread is baked in tube pan. Mine was 8″ and I used the whole recipe for the pan. It was a little over filled and I was having nightmares while the bread was baking. I thought it will fall off the tin but with God’s grace, it stayed inside the pan. If you are trying it, I would suggest you to use a 10″ pan to make life easier.
Flour/ Maida-375 gm
Instant Yeast-2 1/4 tsp
Butter milk – 2/3 cup ( Mix 2/3 cup milk with 1 tsp vinegar)
In a bowl mix together flour, sugar, yeast and salt.
Add both milk and buttermilk in the centre.
Mix with a fork roughly.
Now add soft butter and mix with a beater with a dough hook until all the butter is incorporated.
Now with the help of a spatula fold in the dough for 5 minutes until soft.
Grease a tube pan with butter.
Transfer the dough to the pan and level top.
Cover with cling wrap and allow it to rise for 45 minutes or until double.
Preheat oven to 190°C.
Bake the bread for 30-40 minutes until the top is nicely browned.
Remove the pan to a wire rack and allow it to cool for 5 minutes.
Now flip the bread on to the wire rack and allow it to cool completely.
Slice it up, serve and enjoy!!!