John Ascuaga’S Basque Bread

This delightful Basque-style bread offers a unique balance of softness and sweetness, making it a standout addition to any breakfast or brunch table. Enriched with milk, butter, and shortening, the dough yields a tender crumb that melts in your mouth. The subtle sweetness from sugar pairs beautifully with the savory notes of salt and yeast, creating a versatile loaf that can be enjoyed plain or with jam. Perfect for weekend gatherings or quiet morning rituals, this bread brings a touch of international flair to your kitchen. Its golden crust and fluffy interior make it an irresistible treat for the whole family. Simple ingredients come together to create a comforting classic that rivals bakery-fresh rolls.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 10

Calories: 1132.8

Dietary: Vegetarian

Description

This delightful Basque-style bread offers a unique balance of softness and sweetness, making it a standout addition to any breakfast or brunch table. Enriched with milk, butter, and shortening, the dough yields a tender crumb that melts in your mouth. The subtle sweetness from sugar pairs beautifully with the savory notes of salt and yeast, creating a versatile loaf that can be enjoyed plain or with jam. Perfect for weekend gatherings or quiet morning rituals, this bread brings a touch of international flair to your kitchen. Its golden crust and fluffy interior make it an irresistible treat for the whole family. Simple ingredients come together to create a comforting classic that rivals bakery-fresh rolls.

Ingredients

1 cup Water
1/4 cup Milk
1 teaspoon Sugar
1 tablespoon Unsalted butter
2 teaspoon Veg. shortening
1 package Dry yeast
1 teaspoon Salt
3 1/4 cup All-purpose flour

Directions

1
Heat water, milk, sugar, butter, and shortening in a saucepan over medium heat to 105&# 194;Â°F.
2
Pour the warm mixture into a liquid measuring cup and stir in the yeast until dissolved.
3
Place salt and flour in the work bowl of a food processor fitted with a metal blade.
4
With the motor running, pour the liquid mixture through the feed tube in a steady stream as fast as the flour absorbs it.
5
Continue processing until the dough cleans the sides of the bowl.
6
If the dough is too moist, add flour through the feed tube one tablespoon at a time; if too dry, add cold water one teaspoon at a time.
7
Process for an additional 45 seconds to knead the dough.
8
Place the dough into a lightly floured 1-gallon plastic storage bag, squeeze out excess air, and seal with a twist tie.
9
Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
10
Punch down the dough inside the bag to release air.
11
Remove the dough and shape it into a round loaf about 6 inches in diameter.
12
Place the loaf on an oiled baking sheet and flatten the top slightly.
13
Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hour.
14
Preheat oven to 425ÃÂ°F (218ÃÂ°C).
15
Brush the loaf with water and bake for 20-25 minutes or until golden brown and cooked through.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1132.8kcal

% Daily Value *
Total Fat 11.2g18%
Saturated Fat 4.5g23%
Cholesterol 11.2mg4%
Sodium 6689.8mg279%
Total Carbohydrate 221.7g74%
Dietary Fiber 9.0g36%
Sugars 3.6g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the bread to cool completely on a wire rack before slicing to prevent the interior from becoming gummy.

For a softer crust, brush with melted butter immediately after removing from the oven.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

You can substitute vegetable oil for the shortening if preferred, though shortening helps maintain tenderness.

Keywords: bread, basque, rolls, yeast, dough, baking, enriched, soft, breakfast, brunch, homemade, flour, butter, milk, sweet, pillowy, traditional, spanish, comfort, fresh, oven

Read it online: https://www.chefs-mate.com/recipe/john-ascuagas-basque-bread-pjxg05-a/