Recipe – Tear ’n’ Share Sweet Bread

Do not overknead, or the gluten strands will get overworked and tear, leaving you with a chunky dough that doesn’t have the strength to hold a good rise of the dough.

Tear ‘n’ Share Sweet Bread

Introduction

Although not a traditional festive-themed bake, sweetbreads do tend to come into the ascendancy during the winter months, and this tear ‘n’ share loaf will not only offer a soft, lightly sweetened and buttery bread treat – delicious as toast or as a bigger accompaniment to an evening meal – it’s also sociable and fun. Top it with some butter, jam or even icing, and serve.

Method

1. Check yeast by dissolving 2tsp of active dried yeast with 1/2 cup milk and 1tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15mins. If the mixture does not froth up and rise, discard and start again. 2. Into a bowl sift three cups of flour, then add 1/3 cup sugar, 1/2 cup warm milk, 4 egg yolks, 2tbsp sour cream, 1tbsp vanilla extract and the risen yeast mixture. Mix with a paddle attachment on low speed, then switch to a kneading hook and knead on low speed for about 20mins so the dough is elastic. 3. Add 3oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (5-7mins). 4. For first proofing, oil the sides of the bowl and the dough, cover the bowl with a kitchen towel and leave in a warm place to proof until doubled in size, about 90mins. Preheat the oven at 100°C for 2-3mins, then turn it off and place the bowl into the oven. To shape, divide the dough into three pieces, rolling each into a tight ball, then into a 20-inch log. Pinch the ends of the three logs together at one end, then braid them, tucking the ends underneath itself. 5. For second proofing, transfer to a 12x18” baking sheet, cover with a clean tea towel and transfer to a warm place once again until the braid doubles in size. Repeat the trick with preheating the oven slightly, if needs be. Once doubled in size remove from the oven and preheat it to 180°C with the baking rack in the middle. Brush the braid with the egg wash and sprinkle with sesame or poppy seeds (optional). 6. Now bake for about 3035mins or until the top is golden or temperature inside registers 90°C. Then remove, allow to cool, cut and enjoy.

Ingredients

(serves four) 1 cup warm milk 2 tsp active dried yeast 3 cups all-purpose flour 1/3 cup granulated sugar 4 egg yolks 2 tbsp sour cream 1 tbsp vanilla extract 3 oz unsalted butter, softened, room temperature 1/4 tsp kosher salt

Egg wash (whisk together)

1 egg yolk 1 tbsp water 3 to 4 tbsp sesame 3 to 4 tbsp sesame seeds (optional) seeds (optional)

again until the braid doubles