Ancient Named Bread
A historic bread recipe made with milk, giving it a unique flavor and tight texture. Perfect for creating personalized bread letters for special occasions.
Equipment
- baking trays
- mixing bowl
- wire rack
- Pastry brush
Ingredients
- 500 g strong white flour plus extra for dusting
- 50 g salt
- 5 g yeast
- 30 ml olive oil
- 270 ml water
- 1 egg beaten, for eggwash
- Wood varnish for preservation
Instructions
- In a large bowl, mix together the flour, salt, yeast, olive oil, and water.
- Tip the dough onto a lightly floured surface and knead for 6 minutes.
- Return the dough to the bowl and let it rest for 1 hour.
- Line several baking trays with parchment paper.
- Divide the dough into small portions to form letters (e.
- g.
- , for “PAUL,” cut 4 x 100 g pieces of dough).
- Shape each piece into the required letters and place them on the baking trays so they are just touching.
- Let the shaped dough rest for 1 hour.
- Preheat the oven to 220°C (425°F, Gas Mark 7).
- Brush the letters liberally with the beaten egg.
- Bake for 30-40 minutes, or until the bread turns a deep brown color.
- Transfer the baked letters onto a wire rack to cool completely.
- The next day, coat the letters with wood varnish to preserve them.
Notes / Tips / Wine Advice:
Serving Tip:
Use this bread for creative presentations at events, or serve fresh without varnishing for a rustic touch.Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a mild Pinot Grigio to balance the savory flavors.Nutritional Information
Calories: 95 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 2 g | Fiber: 1 g | Sugar: 0 g | Salt: 1.5 mg
