Ingredients:
- For the Dough:
- 500g strong white bread flour
- 10g salt
- 10g fresh yeast
- 350ml lukewarm water
- For the Glaze:
- 1 egg yolk
- 1 tablespoon milk
Instructions:
- Activate the Yeast:
- In a small bowl, combine 100ml of the lukewarm water with the fresh yeast. Let it sit for 10-15 minutes, or until foamy.
- Mix the Dough:
- In a large bowl, combine the flour and salt.
- Add the activated yeast mixture and the remaining water to the flour mixture.
- Knead the dough for 10-15 minutes, or until smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Loaves:
- Deflate the dough and divide it into two equal pieces.
- Shape each piece into a loaf and place them on a baking sheet lined with parchment paper.
- Cover the loaves and let them rise for another 30-45 minutes.
- Prepare the Glaze:
- In a small bowl, whisk together the egg yolk and milk.
- Bake the Bread:
- Preheat your oven to 200°C (400°F).
- Brush the loaves with the egg wash.
- Bake for 25-30 minutes, or until golden brown and the loaves sound hollow when tapped.
- Cool and Serve:
- Let the bread cool completely on a wire rack before slicing.
Tips for Perfect German Bread:
- Use high-quality flour: Strong white bread flour is ideal for this recipe.
- Control the water temperature: The water should be lukewarm, not too hot or too cold.
- Knead thoroughly: Kneading develops the gluten in the flour, resulting in a chewier texture.
- Proof in a warm place: A warm environment helps the yeast to activate and the dough to rise.
- Don’t overbake: Keep an eye on the bread to avoid it becoming too dry.
Enjoy your homemade German bread with butter, jam, or your favorite toppings!