Sunday, 18 December 2011

Partybrot

Always looking for an opportunity to make bread at home, this weekend I brought a round loaf of partybrot to a friend's house warming.  It is a delightful item to have on the dinner table and quickly became the centre of attention with its pretty domes topped with sesame and poppy seeds.  



I've posted briefly about this german bread before in April 2010.  This time I leave behind the recipe.  I think this loaf is perfect for the holiday season if you're entertaining guests at home.  I will consider making this again on Saturday for Christmas eve dinner!  and yippe! its 6 days to Christmas!




Recipe below from "Bread" by Eric Treuille and Ursula Ferrigno

2 1/2 tsp dried yeast
250ml milk
60g unsalted butter, melted
2 tbsp granulated sugar
2 eggs, beaten
560g strong white flour
2 tsp salt

Sprinkle yeast into 100ml of milk in a bowl. Leave for 5 minutes; stir to dissolve. 
Warm remaining milk in a saucepan with butter and sugar, stirring till butter has melted. Cool until tepid then beat eggs in till evenly combined.
Mix flour and salt in a large bowl. Make well in centre and pour in yeasted milk and butter mixture. Mix in the flour to form a soft and sticky dough.
Turn dough out on floured work surface. Knead until smooth, shiny and elastic, about 10 minutes.  Dough should be soft and not dry.
Leave dough in buttered bowl and cover with tea towel to rise until double in size, about 1 to 1.5 hours.
Knock back and leave dough to rest for 10 minutes.
Divide into 19 equal pieces and shape each piece into a round smooth ball.
Arrange into greased 9.5 inch round cake tin or spring form pan (I used a slightly smaller cake tin to get higher domes), outer ring of 12 and inner ring of 6, last roll in the centre.
Cover cake tin with tea towel and leave to prove until double in size, about 45 minutes.
Brush top with egg glaze and sprinkle alternately with sesame and poppy seeds.
Bake in preheated 200C oven for 45 minutes until golden and hollow sounding when tapped (I use a convection oven and my bread was done at 30 minutes).
Turn out on wire rack to cool slightly, then wrap in tea towel to keep warm till served.

4 comments:

  1. The bread looks lovely.

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  2. I haven't tried baking bread at home. Good thing I stumbled on your blog post. Thanks for sharing the procedures and ingredients.

    gluten free desserts

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  3. I haven't tried it too but I think I will be able to do it now that I already have the ingredients and procedure. I wonder how this bread tastes like when there's cheese on top. I'm going to try that.

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    Replies
    1. I think cheese on top would work very well too!

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