|The finished loaf|
25ml semi-skimmed milk
1 egg, beaten
Place the dry ingredients and the butter in a bowl, as for the basic white bread. Add the yogurt and mix the contents of the bowl with your hand, using a circular movement. (You'll see from the video of my hands going into the mix that I didn't relish the prospect, though it wasn't quite as icky as I expected. You'll also notice that I was already talking when Dan started the film, going on pointlessly about something - the modern equivalent of all those childhood photos I took of my mum in mid flow, her mouth open, her look intent.) If the mix is too dry, add some milk, a little at a time, until all the dry ingredients have been picked up.
From here, follow the kneading and rising instructions for the basic white bread. (At this stage I was a bit worried that I'd added too much milk, as there was a lot of cratering on the surface of the dough, see above left.) Once the dough has risen for two hours, knock the air out, shape the dough into a round and place it on a baking tray lined with lightly oiled greaseproof paper. (There was no more cratering at this stage, see above right.) Place the tray inside a clean plastic bag and leave the dough to prove for an hour, then glaze with beaten egg and slash with a cross before baking in the oven set at 200C (400F, gas 6) for half an hour.
|Cratered dough before first rise|
|Smooth dough ready for proving|
Much to my surprise, given the cratering in the original dough, this worked incredibly well. The finished bread is a brioche-style loaf that is especially lovely toasted. The vanilla flavour is not overpowering but is definitely there. I agree with Dan's double yum.
A day or so later
Hmmm, as Dan says. I noticed that he wasn't asking to eat the bread at every possible moment - which has been the case with all the previous inventions. So I asked him what he thought again, and he gave it the lower rating. Again, I agree with him. Although it is not at all stale, the toasted bread had become rather cakey and heavy. When I make this again, it will be a smaller loaf for immediate eating.