Bread Recipe

Posted: December 24, 2011 in General

I posted some pics of this weeks bread on Facebook and have gotten some requests for the recipe so here goes:

Basic Bread Recipe


  • 1 kg bread flour
  • 50 grams fresh yeast
  • 2 eggs
  • 50 grams oil
  • 50 grams sugar
  • 10 grams salt
  • ~600 cc warm water
  • 1 egg, beaten for brushing


  • Put the flour, sugar and yeast into a mixer bowl and mix at very low speed with the kneading hook.
  • Add 500cc water and mix at low speed.
  • Add the eggs, salt and oil and knead in the mixer at low speed.  If needed, add some more water a little at a time until you have an even dough.
  • Let it knead in the mixer for about 10 minutes until the dough is even and has a bit of shine to it.
  • Cover the mixing bowl with plastic wrap and let it rise in a warm room until it doubles in size (about 45 minutes).
  • Remove the dough from the bowl and knead on a floured surface for about 7 minutes.
  • Return the dough to the bowl and cover with plastic wrap and let it rise until it doubles in size (about 45 minutes).
  • Shape the dough into the forms you want (braid for challah, place it into a loaf pan, form rolls, etc.) and let rise until it doubles in size (about 45 minutes).
  • Brush with the beaten egg – be careful not to put too much on or you’ll end up with an omelet on top of the bread.
  • Bake in an oven that has been preheated to 200°c for about 20 minutes (if you’re making rolls, start at 15 minutes).  You can check to make sure it’s done by tapping the bottom of the loaf – if you hear a hollow sound, then the bread is done.

Comments and suggestions

  • If you want to make a challah with the glossy brown look, after braiding brush with egg and then again before baking.
  • You can brush with melted butter or olive oil instead of an egg for a different flavor.
  • You can brush with melted butter or olive oil after it comes out of the oven
  • You can add things like chopped olives, fried onions, sun-dried tomatoes while kneading the second time to give a different flavor to the bread.
  • If you’re in a rush, you can skip the second kneading (if you do and want to add something like onions or sun-dried tomatoes, put it in about a minute before you take it out of the mixer).
  • You can form the bread and then put it in the refrigerator to rise overnight and have fresh bread in the morning (take it out of the fridge and let it warm up for about 45 minutes before you put it in the oven).
  1. Can you translate this recipe for those of us too lazy to do the conversions ourselves? 😀

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