HOMEMADE VANILLA LOAF BREAD, SOFT AND FRAGRANT
The recipe for homemade loaf bread, for a healthy and tasty breakfast.
The loaf bread is a versatile, easy, and delicious preparation to make, and if it’s scented with VANILLA, a super concentrated aroma purchased on the PASTICCERIA FAI DA TE, a well-equipped site useful for purchasing many pastry products.
In short, a mix of unmatched scents, aromas, and flavors.
Let’s see how I made it.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 1 egg
- 3 1/2 tbsps butter
- 2 tsps salt
- 1 tsp dry yeast (9 g of fresh yeast)
- 2 tbsps vanilla
- 2 tbsps olive oil (or sunflower oil)
- 6 tbsps liquid sourdough starter (already refreshed)
- 1/3 cup water
Tools
- Stand Mixer
- Loaf Pan
Steps
If using sourdough starter, refresh it the night before and, once it reaches one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to your dough. N.B. THE TIMES DESCRIBED are for dry yeast, with the sourdough starter, they are longer.
For those using dry yeast, subtract 50 g of water from the TOTAL described and then follow the instructions on the package.
In the bowl of the stand mixer (or with electric whisks, dough hook), pour the water and yeast, dissolve and then add the flour, oil, milk, and egg. Always mix with the dough hook; finally add our VANILLA.
Once the ingredients are combined, add the butter in pieces a little at a time, until the dough is well-cleaned.
Set aside the salt.
Once the dough is well-kneaded, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Let rest for another 30 minutes.
Take the dough and place it on a previously oiled work surface: pour in the center and start to spread the edges as if it were a veil; fold back into a ball.I am used to doing this in my doughs as it makes them softer, but if you don’t have time you can skip this step.
If you decide to do it, here’s everything you need to know –> FOLDS IN A BOWL EXPLAINED EASILY.
Let rest until doubled; if using sourdough starter, let rest for an hour and then put in the refrigerator overnight. The next day, take out and let acclimate for a couple of hours.Once risen, deflate the dough on a work surface, work it into a ball that you will then divide into three.
Make small folds forming three spheres, which you will then place in the loaf pan or cake mold.
Let rise until it’s a couple of centimeters from the edge.
Preheat the oven to 392°F, bake creating plenty of steam (or spray with a spray bottle or place a pan full of water on the bottom of the oven, which you’ll remove after 10 minutes from the start of baking) and let cook like this for about 30 minutes, the last 10 minutes lower the temperature to 356°F.
Remove the loaf bread and quickly brush the top with water/milk/butter of your choice and cover the surface with a clean cloth for 10 minutes.
Remove from the mold and let cool completely.Our HOMEMADE VANILLA LOAF BREAD, SOFT AND FRAGRANT is ready.
