Very Fluffy Round Loaf

24/07/2017
Topato
fromTopatoDarth Vader466758621
"There`s no middle ground with round loaves - they`re either spectacular or... not even worth mentioning."
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings10
Cook
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Ingredients

  • dough
  • flour - 3 1/3 cups (800 g)
  • yeast - 1 cube
  • salt - 1 tbsp
  • sugar - 1 tbsp
  • eggs - 2 + 1 yolk + 1 yolk for smearing
  • milk - 4/5 cup (200 ml)
  • oil - 3 tbsp + 1/2 cup for sprinkling

Preparation

Knead the dough in the evening and leave it in a cold area overnight. That way it'll be ready for you in the morning and you can begin your day with the lovely aroma of fresh-baked bread.

Dilute the yeast in 1/2 cup cold water. Add the milk, sugar, salt, oil and break the eggs in. Add the sifted flour to the dry ingredients. Knead a dough until it stops sticking to your hands. Shape it into a ball, put it in a large bowl and cover with plastic wrap. Leave it to rise overnight. It'll increase in volume and fill the bowl.

The next morning, divide the dough into 3 balls. Roll out each ball into a sheet. Smear them generously with oil and stack them on top of each other. Wrap into a roll and cut it into small, equal-sized rolls.

Arrange the rolls in a tray with an oiled bottom, with the cuts facing up. Smear the round loaf with a beaten egg yolk and leave it to rise again.

Once it doubles in volume, put it in a preheated 248°F (120 °C) oven. Gradually turn the oven up higher every 5-6 min. until it reaches 374°F (190 °C).

Bake the round loaf until golden. Periodically, check to see if it's ready with a toothpick. If it comes out without any dough stuck to it when you poke it, it's ready!

Take it out of the oven and sprinkle with cold water. Cover with a towel for about 10-15 min.

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