Witbrood

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.

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 let rise about 45 minutes.

Bake on a greased sheet , or in greased or buttered bread pans 10 minutes on 375f then set oven lower to 350f for 30-40 minutes if in a bake pan.

If on a flat sheet 10 minutes on 375f then set to lower temperature to 350f for 20-30 minutes.

Bread will be done if it sounds h.

Ingredients

yeast, water, sugar, flour, salt, powdered milk, vegetable oil