Witbrood Food

WITBROOD

Witbrood image

Witbrood recipe comes from a Flemish Baking Bread book. I have tried many recipes and I think the difference for making it dense and chewy is that there are no eggs and no real milk products and very little sugar.

Provided by Taylor in Belgium

Categories Yeast Breads

Time 2h30m

Yield 1-2 round loaves

Number Of Ingredients 9

Ingredients

1 (7 g) package yeast
1/4 cup water
1 teaspoon sugar
4 cups sifted flour
1 teaspoon salt
2 teaspoons powdered milk (I use coffee creamer!)
1 teaspoon sugar
1/3 cup vegetable oil
1 cup water

Steps:

Mix yeast, 1 tsp sugar and 1/4 cup warm water.
Cover with plastic and let stand for 5 minutes.
Sift 4 cups flour, salt, powdered milk and sugar in a big bowl.
Make a well in the middle and pour in the yeast, the veg oil and the 1 cup warm water.
With the hand or a big spoon make this into a soft dough.
Lay this out on a floured surface and knead for 10 minutes until its smooth and elastic.
You can use up to 1/2 cup extra flour so its not sticky.
Put dough in a lightly greased bowl.
Cover and let rise.
Punch down dough and knead for 1 minute.
Divide in portions.
It will make one large round loaf, 2 medium size round loaves, 3 small loaves or 16-24 ball sized breads (bolletjes) Let rise about 45 minutes.
Bake on a greased sheet, or in greased or buttered bread pans 10 minutes on 375°F (190°C) then set oven lower to 350°F (180°C) for 30-40 minutes if in a bake pan.
If on a flat sheet 10 minutes on 375°F (190°C) then set to lower temperature to 350°F (180°C) for 20-30 minutes.
Bread will be done if it sounds hollow when rapped in the middle on the underside of the round loaves.

Nutrition Facts : Calories 2541.3, Fat 79.2, SaturatedFat 11.1, Cholesterol 5.2, Sodium 2364.7, Carbohydrate 394.7, Fiber 15, Sugar 11.8, Protein 55.7

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