Sunday Bread

This bread is prefect for a relaxed Sunday morning breakfast. It is not as heavy as a brioche, it is not light as a toast bread slice neither. Try with jam and butter, cream cheese, or Nutella.

Slightly warm a slice in the oven or toast it. It is also perfect to prepare a french toast.

​Difficulty level:
Cooking Time:	60 minutes
Oven Temperature:	200˚C
​Cooking Method:	​Static Oven, In a Cast Iron Pot

We love to prepare this bread from the festive season until the end of the winter. Slice it, prepare some creamy scrambled egg put on top of the bread slice, add smoked salmon for a perfect start of the day.

Ingredients for 1 box shape 24 cm long, 9 cm high, 12 cm wide:

Using Sourdough Starter 380g Strong White Flour (W300, P/L 0,5/0,6) 2g Diastatic Malt 280g Milk (3,5% fat) 10g Salt 180g Sourdough Starter 40g Butter 50g Sugar 50g Egg (1 medium egg)

​Using Dried Yeast 525g Strong White Flour (W300, P/L 0,5/0,6) 2g Diastatic Malt 315g Milk (3,5% fat) 10g Salt 12g Dried Yeast 40g Butter 50g Sugar 50g Egg (1 medium egg)

Steps:

1. In the mixing bowl mix the yeast with the water and the malt until the yeast is almost dissolved.

2. Add the sifted flour and start kneading it. If you use a stand mixer attach the dough hook and knead at speed 2 for 15 minutes.

3. Mix the egg with the sugar.

4. Add half of the the sugar and the egg mixture and knead for about 6 minutes.

5. Add the remaining egg and sugar mix and knead for other 6 minutes.

6. Let the dough rest for about 10 minutes.

7. Add half the softened butter and knead for 5 minutes.

8. Add the remaining butter and knead for other 6 minutes.

9. Finally and the salt and knead for about 5 minutes. The dough will be very smooth and does not stick on the mixing bowl.

10. Remove the dough from the mixer and leave it to rest on a wood surface, covered with a bowl for about 1 hour.

11. Leave the dough to rest in a proving basket for 24 hours at room temperature covered with cling film.

12. Preheat the oven to 220°C with an heavy oven proof pot (any material like cast iron, enamel, Pyrex, or ceramic will work) and its lid inside, during the heating up.

13. When the oven is ready remove the pot from the oven, sprinkle it with a generous amount of flour, and carefully lift up the dough and with a gentle but quick movement turn it into the pot. Be careful not to touch the pot while doing this as it is very hot.

14. Cover the pot with its lid put it back in the oven, reduce the oven temperature to 200°C and bake for 55-60 minutes.

15. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack to cool upside down.

This is an excellent breakfast bread, you can enrich the dough with raisins, chocolate drops, berries, or whatever you like.

Knead it on a Saturday morning and bake it on Sunday just before breakfast.