In this Region of Germany we call sweet Bread baked in a loaf pan “Stuten”. There are different kinds of Stuten, some are prepared with raisins, other are plain and seldom you can get one made with almonds. I like the one with raisins – Rosinenstuten – very much, but because some person of this household don’t like them I decided to bake a plain one when I were longing for a soft sweet bread last weekend. I used Pâte fermentée as a preferment like in the other Braids und Challah–Rezepten because it adds a nice flavour and give strength to the gluten network. And like in the soft Sandwich bread or the Butternut-Squash Bread recipes a strong gluten network is a key for a fluffy bread with a regular. The bread has a very rich taste because of vanilla and lots of butter added to the dough. Just the kind of bread I like for Sunday morning breakfast.
yields two Breads Pâte fermentée
- 250g flour Type 550
- 175g Water
- 1g fresh yeast
- 5g Salt
- 60 g flour Type 550
- 300g Water
- 800g flour Type 550
- 100g Milk
- 100g heacy cream
- 150g Egg ( 3 eggs size M)
- 100g sugar
- 150g Butter
- 10g Salt
- 10g fresh yeast
Mix all ingredients for the Pâte fermentée and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Dissolve the yeast in the milk, add flour, cream, eggs, water roux, Pâte fermentée and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.
Ferment for 1.5 hours.
Degase the dough and 6 parts of about 400g each.Form them to balls and let them Rest for 20 min. Roll each Ball into a long thin oval. Fold the long sides into the middle to form an rectangle. From the short roll tightly to a log. Now roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Roll the logs into strands about 10 cm longer then the bread pan (The size of my Bread pan is 35cm). Braid 3 strands and place the braid into the buttered pan.
Proof for 2 hours.
Bake with steam at 175°C for about 50min.
I send this entry to Yeastspotting, Susans weekly showcase of yeast baked good.