The components in this soup are the same as those used to fill green peppers, but the peppers are not actually stuffed.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 medium loaf |
Ingredients
- 10 tablespoons water
- 3 ¾ tablespoons bread flour
- 3 cups bread flour
- 3 tablespoons bread flour
- 5 tablespoons white sugar
- 3 tablespoons milk powder
- 1 (.25 ounce) package instant yeast
- 1 teaspoon salt
- 1 egg
- 3 tablespoons cold whipping cream
- 3 tablespoons cold water
- 2 ½ tablespoons cold butter, cut into chunks
Instructions
- Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
- Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
- Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.
- Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.
- Preheat the oven to 450 degrees F (230 degrees C).
- Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.
- The water roux keeps in the fridge for up to 3 days. Do not use if it turns gray.
- If baking with steam, drop oven temperature to 425 degrees F (220 degrees C).
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 343 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I was worried about baking it at 450, so I put it in at 350. Ended up baking it 40 or 45 minutes (not totally sure which time) until the internal temperature was 190. It tastes delicious and I love the texture of this bread, a little dense, but soft at the same time. Perhaps I should try it at the temp and time called for in the recipe to give it a more fair review.
This recipe was a disaster at 450° in the oven after 25 minutes this is what I got. Burned!?
This recipe was a disaster at 450° in the oven after 25 minutes this is what I got. Burned!?
A great recipe. I bastardized mine at home: I made rolls filled with Ethiopian chicken stew. Complete success.