About this recipe:This bread is enriched with sugar, eggs and margarine. It's delicious, slightly sweet and exceptionally light. The process of making this bread is a little long-winded, but the results are really worth it.
Makes: 3 round loaves
2 (7g) sachets dried active baking yeast
125ml warm water (45 degrees C)
100g caster sugar
750ml warm milk
500g plain flour
6 eggs, beaten
100g caster sugar
225g margarine, softened
1/4 teaspoon salt
1/4 teaspoon grated lemon zest
1.5kg plain flour
1 tablespoon water
2 tablespoons melted butter
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Mix the yeast in 125ml warm water in a large bowl, let stand until slightly frothy.
In the meantime, dissolve 100g sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 500g flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
Stir in the beaten eggs, 100g sugar, margarine, salt and lemon zest. Stir well to blend. Begin adding the remaining flour 125g at a time to form a very soft dough.
Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down and allow to rise again for 30 minutes.
Divide dough into three parts. Shape into slightly rounded loaves and place on greased baking trays. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
Bake at 180 C / Gas 4 for 45 to 50 minutes or until done. Once they are done, brush the tops with melted butter for a soft crust.
but you need to kneed dough about one hour ...not 10 min.and ill prefer a little sweeter .on picture shows some resins in side but nothing bean said about it ,and lemon zest but not any indication where and when to put it,confusing explanation ,i have to improvise my self ... - 13 Apr 2015