Wednesday, 26 October 2011

Berne Brot

Okay. I think I have found the perfect bread for peanut butter and honey.

There are some loaves that you think, "this would be perfect for peanut butter and honey". But then again they would also be good with cheese, or ham, or cucumber sandwiches.

But this loaf, rich in milk and butter and eggs and all good things - calls out for peanut butter. And not the organic stuff either. But good old processed smooth peanut butter, slathered in honey squozen (yes, it's a word) from a bear.

And if you are left with nothing but crumbs, peanut butter stains, and an empty bear? Don't say I didn't warn you.

Berne Brot
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

Bread flour - 2 lbs
Milk, room temp - 14.4 oz
Egg yolks - 2
Whole eggs - 2
Butter, room temp - 4.8 oz
Sugar - 3½ Tbsp
Salt - 1 Tbsp
Instant dry yeast - 3 tsp

This bread has been YeastSpotted!
  • Everyone into the pool!
  • Place all the ingredients into the stand mixer and mix on low for 3 minutes.
  • Turn to med and mix for another 3 minutes.
  • Turn out on board and shape into a nice boule. (Round)
  • Place in a clean bowl, cover, and let rise 1 hour.
  • Fold the dough in onto itself and let rise another hour.
  • Divide the dough into 3 equal parts and each of those into 3. (9 total)
  • Create 3 braids using this method in the video.

(Notice that I watched the video after making my braid - but I love her idea of tapering the ends.)

  • Cover your braids and let rise 2 hours. 
  • Preheat oven to 375°F
  • Beat 1 egg in a cup with a fork and brush the egg wash over the loaves. 
  • Sprinkle with poppy or sesame seeds.
  • Bake about 30 minutes, depending on the size of the loaf. Keep an eye on them. 
  • You want colour but not black! 
  • If you do larger loaves and they are getting too dark, you can tent them lightly with foil until they are done. 
  • Internal temp should be at least 185°F
  • Let cool on racks.

I got a little fancy with my first Winston Knot (6 strands). Tutorial here.