And moving on…
Week: 49 of 52
Cookbook: Artisan Bread in Five Minutes a Day
I started the dough with a mixture of yeast, salt, honey, eggs, and butter.
To this, I added flour until the dough was formed.
After rising, it looked like this:
I let it chill overnight. Then I worked with the dough to form it into a ball and stretch it into an oval, and placed it in a greased loaf pan. I let the dough rest for an hour and then brushed it with an egg wash, and then baked it for 35 minutes.
In the next two posts, I’ll show you what I did with it!