Duff Bakes by Duff Goldman

Duff Bakes by Duff Goldman

Author:Duff Goldman
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-09-22T16:00:00+00:00


EGG WASH

2 extra-large eggs

2 tablespoons sugar

1.To make the dough: In a big bowl, mix the yeast, sugar, honey, and 3 cups warm water, then let the yeast bloom for about 7 minutes.

2.Add the oil, eggs, yolks, and salt and mix well. Add the flours and mix until sticky. The dough should be a nice creamy yellow color.

3.Turn the dough out onto a floured surface (get all the dough out of the bowl or you’ll have to wash it) and knead for 12 to 15 minutes, or until smooth. Oil the bowl, place the dough in the bowl, cover tight with plastic wrap, and let it rise on top of the fridge for about 1½ hours, or until doubled.

4.Punch the dough down, cover it, and let it rise for another 45 minutes. Punch it down again and cut it into six equal pieces. Let them rest for about 10 minutes, and then roll them into snakes about 14 inches long that taper at each end. On an oiled baking sheet, braid the three snakes loosely—you want to give them space to grow. Fold the ends under. Repeat to make the second loaf on a second baking sheet. Oil the loaves lightly, cover with plastic wrap, and let rise until they look good and poofy, about 25 minutes.

5.Preheat the oven to 375˚F.

6.Whisk the egg wash ingredients lightly in a small bowl. Gently brush the loaves with the egg wash, taking care not to deflate them.

7.Bake for 45 minutes, or until the loaves are a beautiful golden color. Tap on the bottom of the loaf: if it sounds hollow, it’s done. Let them cool completely before slicing. This is a very tender bread, and if you slice it too warm, it will grab the knife and mush.



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