Bread is a household staple that is perfect for every meal. It can be used to make sandwiches, side dishes, or breading. This recipe produces a tender, flavourful loaf. Unlike many fresh breads that last only 3 days, this bread will last at least 5 days without spoilage.
Most homemade or bakery bread only last for about 3 days, but this recipe will keep the bread fresh for at least 5 days. The secret is the natural preservatives added to the dough. 1. Egg yolks. Egg yolks does not just add richness, but it helps preserve because it contains the emulsifier lecithin. Many bakers source lecithin from soy (soy lecithin) because it is cheaper, but egg yolks are superior because they adds richness to dough. 2. Honey. Honey adds sugar to the dough, which the yeast feeds to produce Carbon Dioxide. Additionally, the high concentration of sugar in honey also preserves foods, extending the time it remains fresh. 3. Lemon juice. Lemon juice contains ascorbic acid (Vitamin C), a powerful preservative that helps slow down spoilage, and maintains freshness. 4. Apple cider vinegar. Similarly to lemon juice, apple cider vinegar is an acid that kills microbes and prevents quick spoilage. Compared to traditional bread, the addition of these 4 ingredients has extended the freshness of homemade bread substantially.
In a bowl, stir the yeast, sugar, and water together. Set aside, and allow the yeast to activate for 5-10 minutes until frothy.
In a separate bowl, mix together the flour and salt.
Mix together the egg yolks, oil, honey, lemon juice, and apple cider vinegar.
Slowly mix in the milk to prevent scrambling.
Mix in the dry ingredients until incorporated.
Knead on a greased surface until smooth and elastic.
Roll into a ball, and place in an oiled bowl. Wrap in plastic wrap, and place in a warm place for 1 1/2 to 2 hours until doubled in size.
Flatten the dough into a rectangle on a greased surface.
Roll into a log lengthwise.
Tuck in the side, and roll to smoothen out the bottom.
Place into a greased 9×5 loaf pan. Wrap in plastic wrap, and place in a warm place for 45-60 minutes until the loaf is slightly higher than the rim. Preheat your oven to 350°F.
Lightly brush with egg wash, and score through the center lengthwise. Bake for 35-45 minutes until golden brown, and the interior of loaf reaches at least 95°C
Brush the top of the loaf with butter. Cool for 5 minutes in the loaf pan.
Remove from the loaf pan, and place on wire rack to cool completely.
Cut in 16 slices with a serrated knife. Store in an airtight container, or a loaf pan wrapped in plastic wrap.
- 2 1/4 tsp dry active yeast
- 1 tsp granulated sugar
- 1/2 cup warm water (44°C)
- 3 cups bread flour
- 2 tsp salt
- 2 large egg yolks
- 2 tbsp canola oil
- 2 tbsp melted honey
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3/4 cup warm full-fat milk (44°C)
- 1 small egg + 1 tsp full-fat milk
- 1 tbsp melted unsalted butter
In a bowl, stir the yeast, sugar, and water together.
Set the bowl aside, and allow the yeast to activate for 5-10 minutes.
In a separate bowl, stir together the flour and salt.
In a large bowl, mix together the egg yolks, oil, honey, lemon juice, and apple cider vinegar.
Slowly stir in the milk to prevent scrambling.
Mix in the dry ingredients.
Knead on an oiled surface until smooth and elastic.
Shape into a ball, and place in an oiled bowl.
Wrap in plastic wrap, and place the bowl in a warm place for 1 1/2 to 2 hours until the dough is doubled in size.
On a greased surface, flatten the dough into a large rectangle.
Roll the dough lengthwise into a tight roll.
Tuck the sides into the center, and roll to smoothen the bottom.
Place in a greased 9×5 loaf pan, and wrap in plastic wrap.
Place the loaf pan in a warm place for 45-60 minutes until the dough rises slightly above the rim.
Preheat your oven to 350°F.
Lightly brush the top of the loaf with egg wash, and score the loaf lengthwise 1/4 inch deep with a serrated knife.
Bake the loaf for 35-45 minutes, rotating halfway until golden brown, and the bread has an internal temperature of at least 95°C.
Brush the top of the loaf with butter, and cool the bread in the pan for 5 minutes.
Remove the bread from the pan, and place on a wire rack to cool completely.
Cut the bread into 16 slices with a serrated knife.
Store in an airtight container, or the loaf pan wrapped in plastic wrap.