Weissbrot mit Kümmel
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- 5 oz
- warm milk
- 2 oz
- warm water
- 1 11/2 tsp
- active dry yeast
- 5 Tbsp
- butter, to room temperature
- 2 tsp
- caraway seeds, lightly crushed + more for garnish
- 3 1/2 c
- bread flour
- 2 tsp
- egg + 1 small egg whisked with a little bit of water for the egg wash
- 1 1/2 Tbsp
1Pour the milk and water into the KitchenAid stand up mixer bowl. Add the yeast. Let sit for 5 minutes or until the yeast starts to foam. (I also added the butter the final minute to soften it, too.)
2Add the flour, salt, egg and sugar to the yeast mixture. KNEAD for about 2-3 minutes or until the dough is smooth and elastic.
3Transfer the dough to an oiled bowl, cover and let rise for 1 hour.
4Punch down dough and place on a floured cutting board. KNEAD a few times then shape into 1 large round loaf or 2 smaller loaves.
5Place the loaves on a parchment-lined jelly roll pan and let rise in a warm oven for about 45 minutes to 1 hour.
6Preheat oven to 400 degrees. Use a pastry brush to lightly coat the top of the loaves with an egg-water wash. Sprinkle each loaf with caraway seeds. You can also score the crust if you wish.
7Bake the loaves for about 20-25 minutes or until the tops are golden and the bread is hollow sounding when tapped on the bottom.