Witbrood

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 (7 g) package yeast
• 1/4 cup water
• 1 teaspoon sugar
• 4 cups sifted flour
• 1 teaspoon salt
• 2 teaspoons powdered milk (i use coffee creamer!)
• 1 teaspoon sugar
• 1/3 cup vegetable oil
• 1 cup water

Recipe

• 1 mix yeast, 1 tsp sugar and 1/4 cup warm water.
• 2 cover with plastic and let stand for 5 minutes.
• 3 sift 4 cups flour, salt, powdered milk and sugar in a big bowl.
• 4 make a well in the middle and pour in the yeast, the veg oil and the 1 cup warm water.
• 5 with the hand or a big spoon make this into a soft dough.
• 6 lay this out on a floured surface and knead for 10 minutes until its smooth and elastic.
• 7 you can use up to 1/2 cup extra flour so its not sticky.
• 8 put dough in a lightly greased bowl.
• 9 cover and let rise.
• 10 punch down dough and knead for 1 minute.
• 11 divide in portions.
• 12 it will make one large round loaf, 2 medium size round loaves, 3 small loaves or 16-24 ball sized breads (bolletjes) let rise about 45 minutes.
• 13 bake on a greased sheet, or in greased or buttered bread pans 10 minutes on 375°f (190°c) then set oven lower to 350°f (180°c) for 30-40 minutes if in a bake pan.
• 14 if on a flat sheet 10 minutes on 375°f (190°c) then set to lower temperature to 350°f (180°c) for 20-30 minutes.
• 15 bread will be done if it sounds hollow when rapped in the middle on the underside of the round loaves.