- 15 ml (3 tsp) active dry yeast
- 600 ml (2 2/3 cups) homogenized 3.25% milk, heated to 36°C (97°F)
- 212 ml (2 ½ tsp) sea salt
- 30 ml (2 tbsp) melted butter
- 750 g (5 1/3 cups) white bread flour + 75 g (1/2 cup) for kneading
- 30 ml (2 tbsp) butter for the bread pans
NOTE: Weighing the flour is recommended.
This homemade bread is a traditional soft, smooth Québécois loaf that melts in your mouth. My brother, Bernard, took a trip down memory lane remembering how the old-time bakers made this bread. This is the result–the bread of our ancestors–a memorable treat for the palate.
- See technique at the following link: Bread Making Steps
- In a large bowl, dissolve the yeast in the milk. Add salt and melted butter.
- Slowly incorporate the flour, stirring with a wooden spoon. When the dough becomes difficult to work, continue combining with your hands for approximately 5 minutes until the dough is consistent and smooth (the dough will be soft and sticky).
- Cover and let rise 30 minutes at room temperature.
- Knead the dough 20 times, see technique at the following link: Bread Making Steps
- Cover and let rise 1 ½ hours at room temperature.
- Place the dough on a floured surface and divide in two. Form an elongated ball with each portion of dough. Place each ball in buttered bread pans.
- Let rise for 60 minutes away from drafts (the dough should double in size).
- Place a container of hot water in the oven and preheat to 240°C (450°F).
- Place pans in oven and bake 10 minutes at 240°C (450°F). Reduce the heat to 200°C (400°F) and bake 25 minutes more until the loaves are golden brown. Do not open the oven during the first 10 minutes.
- Unmould the loaves and cool on a rack.
Recipe: Josée Fiset & Éric Blais
