Swedish Vanilla Bread

• Vegetarian

• Refrigerated

  • 1 Egg, whole
  • 2 Egg yolks

• Baking & Spices

  • 1/4 cup Caster sugar
  • 3 1/3 cups Plain flour
  • 1 Vanilla pod
  • 1 tsp Yeast, dried

• Dairy

  • 1/2 stick Butter
  • 1 cup Milk

Found on thesugarhit.com

Description

Ingredients

• 1 cup (250ml) milk
• ½ stick (50g) butter
• 1 vanilla pod (or 2 tsp vanilla extract or paste)
• 3 + ⅓ cups (500g) plain flour
• 1 tsp dried yeast
• ¼ cup (50g) caster sugar
• 2 egg yolks
• 1 whole egg, beaten for glazing (optional)

Directions

• Place the milk and butter into a medium saucepan and bring up to just under a boil.
• Split the vanilla bean and scrape out the seeds, and add them to the pan along with the pod. Set aside to infuse for 10 minutes.
• Meanwhile, place the flour, yeast and sugar into the bowl of a stand mixer fitted with the dough hook.
• Fish out the vanilla bean from the milk, and add it to the mixer (it should be only just warm by now - if its still too hot, leave it for longer), along with the egg yolks and begin mixing on a low speed until the dough comes together and looks smooth.
• If mixing by hand, start with a wooden spoon and then knead until the dough is smooth and combined.
• Cover the dough with plastic, and set aside for an hour or until doubled in size.
• Split the dough into three, and roll them into long ropes and braid them together into a loaf, and then place it on a lined baking sheet. Set aside for 45 minutes to prove.
• Preheat the oven to 425F/220C. Brush the loaf with beaten egg (if using), and place into the hot oven for 10 minutes, before turning the temperature to 400F/200C and baking for another 35 minutes, or until golden brown and hollow sounding when tapped on the base.
• DEVOUR.