Sweet Enriched Bread

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Sweet Enriched Bread
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Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
ready in 1 d 4 h.
Ready in
Calories:
170
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie170 kcal(8 %)
Protein3.7 g(4 %)
Fat10.81 g(9 %)
Carbohydrates14.64 g(10 %)
Sugar added1.05 g(4 %)
Roughage0 g(0 %)
Vitamin A108.1 mg(13,513 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.04 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate7.09 μg(2 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C0 mg(0 %)
Potassium4.56 mg(0 %)
Calcium9.84 mg(1 %)
Magnesium0.37 mg(0 %)
Iron1.17 mg(8 %)
Iodine10.29 μg(5 %)
Zinc0.02 mg(0 %)
Saturated fatty acids6.26 g
Cholesterol54.74 mg

Ingredients

for
2
Ingredients
2 tablespoons milk
2 ½ teaspoons active dry yeast
2 ⅔ cups white Bread flour
4 eggs (plus 3 extra yolks, beaten together and 1 tbsp reserved)
2 tablespoons superfine caster sugar
1 teaspoon salt
1 ¼ cups butter (softened)
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
The day before, heat the milk to boiling, then pour into a measuring jug and leave until warm. Top up with warm water to 50 ml, then stir in the yeast. Add 2 tbsp of flour to the yeast, stir well, cover and leave for 30 minutes.
2.
Once bubbling, beat the eggs, yolks, sugar and salt together in a bowl then pour in the yeast. Add the remaining flour and stir to a rough dough. Cover at this point and leave for 30 minutes.
3.
Preferably using a mixer with a dough hook, tip the dough into a mixing bowl and add the butter a little at a time as it mixes. When all the butter is incorporated, tip onto a floured surface and knead until smooth and elastic.
4.
Place back in the bowl, cover and chill overnight.
5.
Line two 2lb loaf tins with paper cases. Divide the dough into six even pieces and roll them into long sausages. Plait together three dough sausages to form the first loaf, then repeat to make a second. Place in the tins and leave for 2 hours or until doubled in height.
6.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Brush the tops with the reserved beaten egg and bake for 15 minutes.
7.
Reduce the heat to 180°C (160 fan) | 350°F | gas 4 and bake for 20 minutes until golden brown. Remove from the tins and cool on a wire rack, then peel away the paper cases.