enriched bread

A reliable, flexible recipe for a lovely sourdough sandwich bread using the dutch oven, stretch and fold and long cold rise methods. This bread slices well, makes excellent toast, paninis and sandwiches.

Milk & Honey Sourdough Sandwich Bread

Starter (2 Cups)

water (1 Cup)

Whole Milk-warmed (1 1/2 Cups)

Eggs (4 large eggs)

Honey (1/3 Cup)

bread Flour (8 Cups)

natural sea salt (1 1/2 Tablespoon)

Weigh out starter into a large bowl.

Add water and mix until it turns into...

Add water and mix until it turns into cloudy murky water.

Add Milk, Eggs, Butter, and Honey and mix....

Add Milk, Eggs, Butter, and Honey and mix. (I mix them together and warm them all to about 80 degrees in my microwave)

Add flour and mix with your hands(or a...

Add flour and mix with your hands(or a dough spatula) until the dough comes together.

Rest the dough without stretching for 30 to...

Rest the dough without stretching for 30 to 60 minutes:

Add salt, work in with wet hands using...

Add salt, work in with wet hands using a pinching action. Drive the salt into the dough with your fingers rather than try to mix it in or roll it.

Cover. Rest 30 minutes.

Pull the dough gently but firmly from the...

Pull the dough gently but firmly from the back of the bowl up and over to the front. Turn the bowl 1/4 Turn and repeat. Do this until you have stretched the dough and folded it over on all four sides.

Rest the dough covered, 30 minutes at room...

Rest the dough covered, 30 minutes at room temperature(about 70 degrees). (I set a timer)

Repeat the stretch and fold process four times...

Repeat the stretch and fold process four times 30 minutes apart. You are building the gluten in the dough in this stage. As you repeat the stretch and folds the dough will change from a gloppy mess to an elastic resilient dough.

Let the dough sit and bulk ferment (raise)...

Let the dough sit and bulk ferment (raise) for 1 hour at room temperature.

Put the bowl into A plastic(grocery) bag and...

Put the bowl into A plastic(grocery) bag and set in the refrigerator to finish cold fermentation for 24 hours. ***see notes at page bottom

Remove Dough from the refrigerator and turn out...

Remove Dough from the refrigerator and turn out onto a floured board.

Divide (by weight for even size) into two...

Divide (by weight for even size) into two dough balls. Gently shape into two rounds, cover and let rest until dough comes to room temperature and is pliable. 30 to 60 minutes.

Shape and gently place into bannetons or pans...

Shape and gently place into bannetons or pans (seam side up) to rise at room temperature until raised 20 to 30 percent.

Chill in refrigerator before baking two hours to cold...

Chill in refrigerator before baking two hours to cold proof in the plastic bag again. (this helps get a higher oven spring).

Preheat oven with Dutch oven inside to 450˚F...

Preheat oven with Dutch oven inside to 450˚F for at least 30 minutes.

Cut a piece of parchment paper large enough...

Cut a piece of parchment paper large enough to accommodate your loaf. You'll use the paper as handles to lower your proofed loaf down into the very hot Dutch oven.

Take the risen dough out of the refrigerator...

Take the risen dough out of the refrigerator .

Place the parchment round over the basket and...

Place the parchment round over the basket and carefully flip the whole thing over and un-mold the dough.

Using a pastry brush, dust the loaf to...

Using a pastry brush, dust the loaf to remove excess flour.

Score.

Spritz liberally with water (for a blistered, flour...

Spritz liberally with water (for a blistered, flour free crust) or omit the spritz for a rustic looking loaf

Carefully lower your loaf into the preheated Dutch...

Carefully lower your loaf into the preheated Dutch oven and place the lid on and set into the oven.

Slide a sheet pan one rack below the...

Slide a sheet pan one rack below the Dutch oven to deflect excess heat from the bottom crust.

Bake covered for 30 minutes at 450˚F. *(MY...

Bake covered for 30 minutes at 450˚F. *(MY oven is so hot I bake the bread completely covered for 40 minutes on convection heat at 450 degrees and it comes out as pictured. Adjust these directions to your own oven)

After 30 minutes, remove the Dutch oven from...

After 30 minutes, remove the Dutch oven from the oven. Carefully remove the par-baked loaf from the Dutch oven using the parchment paper as handles.

Slide loaf back into the oven directly on...

Slide loaf back into the oven directly on the center rack.

Spritz oven with water bottle.

Bake for an additional 10-15 minutes until an...

Bake for an additional 10-15 minutes until an internal temperature of 200˚F-205˚F is achieved.

Remove from oven to a cooling rack.

Let cool completely. To keep the soft crust...

Let cool completely. To keep the soft crust store the loaf in a plastic bag at room temperature. 

Let the Dutch oven heat back up for...

Let the Dutch oven heat back up for a few minutes and start the process over again for the second loaf. Enjoy!

Instead of forming for boules after bench rest...

Instead of forming for boules after bench rest roll the dough out and degass it.

Now form the dough into loaves for two...

Now form the dough into loaves for two 9 x 4.5 x 5 bread pans.

OIL your bread pans and lay the dough...

OIL your bread pans and lay the dough in so it just touches the sides of the pan and the ends.

Allow to rise covered in the bread pans...

Allow to rise covered in the bread pans two to four hours until the dough is level with the top of your bread pans.

Set the loaves covered in the fridge.

Preheat your oven to 400 degrees F.

Set a pan of water on the bottom...

Set a pan of water on the bottom shelf of your oven. (I use a broiler pan half full of water).

When the pan is steaming and the oven...

When the pan is steaming and the oven is preheated SCORE the loaves and set the loaf pans on a baking stone (or baking sheet) in the middle of your oven.

Bake 15 minutes then reduce the heat to...

Bake 15 minutes then reduce the heat to 375 degrees F and bake an additional 35 minutes.

Check for doneness. Use a digital thermometer and...

Check for doneness. Use a digital thermometer and push it into the end of your loaves to the center. It should read 210.

Remove the loaves and let cool in the...

Remove the loaves and let cool in the pans 5 to 10 minutes.

Cut around the sides of your pan carefully...

Cut around the sides of your pan carefully to release the bread from the pan as needed.

Cool on racks an hour until room temperature...

Cool on racks an hour until room temperature before cutting.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Brioche buns

milliliters water

tsp dried yeast(not fast-action)

tbsp milk

golden caster sugar

tbsp unsalted butter,softened

eggs,plus

sesame seeds,for sprinkling

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

Paska is the traditional Easter bread made in many Eastern European countries. It is a flavorful enriched bread that is decorated intricately. Traditionally this bread is taken to the church to be blessed before finding its place at the dinner table.

Ukrainian Paska

6- 7 C Flour ((800 grams))

Tsp Active Dry Yeast ((7 grams or 2 pkts))

Tbsp Sugar ((75 grams))

C Milk

Eggs ((Large))

C Butter ((50 grams))

((14

Tsp Vanilla Extract

C Raisins

Strands Saffron

Tbsp Coarse Sugar

Warm the milk to 110°F or just warm to touch. Dissolve 1 tsp of the sugar in 1/2 cup of the milk and sprinkle the yeast on top. Set aside in a warm space for 5 to 10 minutes until the yeast turns bubbly.

Activate the yeast

By HandTake the flour in a large mixing bowl, add the salt and sugar and stir well. Make a well in the center and break the eggs into it. Whisk the eggs with a fork to break them up. Add the yeast mix to it and start kneading. Slowly add the remaining milk and keep kneading until all the flour is mixed in. The dough at this point should be wet and a little sticky. Keep kneading for 2 more minutes and add the butter. Knead for another 5 to 7 minutes. The dough should be getting less sticky and smoother at this time. If still sticky add a couple more tablespoons of flour. Knead for 2 to 3 more minutes until the dough feels soft and pliable and a little glossy.

In MachineAdd the flour, salt, and sugar to the mixing bowl. Fit the kneading hook and set the machine on stir or setting 0. Let it mix for 30 seconds. Add the yeast, eggs, softened butter, milk, and sugar to the bowl. Set the machine to low or setting 1 and knead for about 4 minutes. Scrape the sides of the bowl if needed. By this time the dough should come together in s soft mass. If needed add a few more tablespoons of flour and knead for 1 more minute.

Make the  dough

Form the dough into a smooth ball and place it in an oiled bowl. Roll the dough in the bowl once so all sides are lightly coated with oil. Cover and let rise in a warm place until doubled - about 1 hour.

The Fist Rise

Punch down the dough. Lightly oil the bottom and sides of a  9-inch springform pan. Divide the dough into halves. Form one half into a disc and press into the bottom of the springform pan. Divide the remaining dough into 3 pieces. Form each piece into a rope and create a long 3 strand braid. Place the braid on top of the outer edges of the disc leaving an open area in the middle. Pinch off the extra length from the braid and form into any desired shape and place in the middle. Cover and let rise until almost doubled.

Shape and the Second Rise

Preheat the oven to 350°F(175°C). Beat an egg with 1 tsp water to make an egg wash. Brush the tops of the bread with the egg wash just before baking. Place in the oven and bake for 40 to 50 minutes or until done. Check the bread at around 30 minutes to see whether the tops are browning too rapidly. If so, reduce the temperature to 325°F(160°C) and cover the bread with aluminum foil. The bread is done when the internal temperature reaches 190°F (88°C).

Remove from the oven and rest in the pan for 10 minutes. Remove from the pan and place on a cooling rack to cool completely.

Bake

If adding raisins, knead them in by hand towards the end of kneading.

If using vanilla add it along with milk.

If using saffron, add it to warmed milk.

If using coarse sugar to decorate sprinkle it on top of the loaf after brushing the eggwash.

Optional Additions

A rich, buttery homemade brioche bread made from scratch with eggs, butter, and simple pantry ingredients. This soft, tender loaf is deeply satisfying to bake, slices beautifully, and works just as well for everyday meals as it does for special occasions and holiday tables.

Homemade Brioche Bread Recipe (Soft, Buttery, From Scratch)

480 g all-purpose flour

active dry yeast

sugar

salt

water (about 110°F)

eggs

butter (salted) (at room temperature, cut into pieces)

Bloom the Yeast: Warm the water to about 110°F. Stir in the sugar until dissolved, then sprinkle the yeast over the surface. Let sit for 5 to 10 minutes, until foamy and bubbly. If the mixture does not foam, discard and start again with fresh yeast.

Make the Dough: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs. Mix on low speed until the dough begins to come together, about 2 to 3 minutes.

Knead: Increase to medium speed and knead for 5 to 6 minutes, until the dough looks smooth and elastic. This step builds the gluten structure needed to support the butter.

Add the Butter: With the mixer running, add the butter a few pieces at a time, allowing each addition to fully incorporate before adding more. Continue kneading for a total of 10 to 12 minutes, until the dough is glossy, stretchy, and slightly tacky but not sticky.

First Rise: Transfer the dough to a lightly greased bowl. Cover tightly and let rise in a warm place until doubled in size, about 1½ to 2 hours.

Chill the Dough: Gently deflate the dough, cover again, and refrigerate for at least 4 hours or overnight. Chilling improves flavor and makes the dough easier to shape.

Shape the Loaf: Butter a 9×5-inch loaf pan. Turn the chilled dough out onto a lightly floured surface. Divide into 3 equal pieces and roll each into a tight ball or short log. Arrange side by side in the prepared pan.

Final Proof: Cover loosely and let rise in a warm place until doubled and the dough reaches just above the rim of the pan, about 1½ hours. The dough should feel light and springy when gently pressed.

Bake: Preheat the oven to 350°F. Brush the top of the loaf with egg wash. Bake for 35 to 40 minutes, until deep golden brown and the internal temperature reaches about 190°F. If the top browns too quickly, tent loosely with foil during the last 10 to 15 minutes.

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Top 4 enriched bread recipes from across the web

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Top Tags

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The most viewed enriched bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine