Yeast Loaf

Ingredients

• 175 ml lukewarm milk
• 1 packet dry yeast
• 80 g sugar
• 400 g wheat flour
• 100 g Ground Almonds
• 2 vanilla pods
• 2 sprigs fresh rosemary
• 100 g Soft Butter
• 2 Eggs
• 1 tsp salt
• 1 egg yolk
• 2 tbsp milk
• 50 g decorative sugar (powdered sugar)
• 2 tbsp lemon juice

Instructions

1. 1.

   Slice the vanilla pods lengthwise, scrape out the seeds and combine with the rosemary in the milk; bring to a boil and simmer for about 5 minutes. Remove from heat, let cool lukewarm, then discard the vanilla pod and rosemary.

2. 2.

   Stir the dry yeast into the milk and 1 tsp sugar, allow to rise for 15 minutes. Sift the flour into a bowl. Add the ingredients and the risen yeast; using a hand mixer with dough hooks, knead into a dough in about 5 minutes. Divide the dough into two equal pieces, roll each into strands about 50 cm long, then twist them together spirally. Place on a greased baking sheet and form into a wreath shape. Cover with a kitchen towel and let rise for 20 minutes.

3. 3.

   Whisk the egg yolk with milk and brush over the wreath. Use kitchen scissors to cut scalloped edges into the dough surface. Bake in a preheated oven at 200°C (400°F) for about 30 minutes until golden brown. Let cool, brush with lemon juice and dust with decorative sugar. Thread a satin ribbon through the wreath, knot so that about 20 cm of ends hang free. Knot the ends above the wreath to form a loop; cut the ends diagonally. Before hanging the wreath, allow it to dry for 1–2 days.