Heavy Whipping Cream Braided Yeast Bread

german yeast bread

I, apparently, am the only one in the world who doesn’t love brioche.

I actually made a stunning batch around Easter, but just couldn’t get myself to post it.  It was very well received, but I just don’t enjoy eating it.  Too eggy, too dry and so flashy yet falls so short of its advertising.

I found this recipe and was totally drawn to it.  Who puts heavy whipping cream- in mass quantities- in a yeast bread?

Apparently the Germans.

And they know exactly what they are doing.

heavy whipping cream bread

This show stopper is not just flash.

It’s flash and then boom bang pow!

german yeast bread recipe

It’s like the thunder and lightening at the dinner table- a storm of deliciousness and if you aren’t expecting it, you may just get struck by surprise.

Its shiny, glossy exterior gets the saliva flowing.  The slicing leads to clean strips of golden goodness leaning upon one another on the cutting board.  Immediately of note is the tight, light crumb.  It has a crumb so perfect that my cakes are envious.

european yeast bread recipe

Much more moist than a brioche and gently sweet, it possesses a lightness and softness that gets showcased by a smear of butter and a dollop of jam- it doesn’t shrink away in blandness.

Perfect for my Easter, Thanksgiving or Christmas table, this is an absolute keeper for me.

holiday yeast bread recipe

I wonder what else whipping cream could improve…

Looking for more yeast raised delights?  Try these Puffy Dough Pillows or Honey Potato Cheese Danish.

Heavy Whipping Cream Braided Yeast Bread

Recipe and procedure adapted from The Taste Revelation

Ingredients

  • 4-5 C flour
  • 1   1/4 scant cups of heavy whipping cream
  • 1/2 scant cup of sugar
  • 1 T dry active yeast
  • 1/2 tsp vanilla bean paste
  • 3 eggs, room temperature
  • 1/4 tsp fine sea salt
  • 1 yolk plus 1 tsp water at room temperature, for brushing the loaf before baking

Directions

  1. Heat whipping cream to 110-115F.  Pour cream into a medium bowl and add 2 tsp of the sugar and the yeast. Stir and let rest for 10 minutes to activate.  The mixture should smell of yeast and be bubbly after the 10 minutes.
  2. Mix 4 cups of flour and all the rest of the ingredients, including the yeast mixture in a mixing bowl and stir to combine.
  3. Beat on medium speed with a dough hook for 10-15 minutes, gradually adding more flour until the dough no longer sticks on the bottom of the bowl.  The dough should be soft and smooth.
  4. Lightly oil a large bowl and turn the dough ball over in it to coat the dough.  Cover with plastic wrap and allow to rise in a warm place for 1 hour.
  5. Gently deflate dough and divide into 3 parts, shaping each into an equal length rope.  Braid the ropes and place loaf on a silpat mat on a cookie sheet. Gently brush with oil.
  6. Allow to rise for 30 minutes until risen and puffy.  Preheat oven to 350F while rising.
  7. Brush on a mixture of the egg yolk and water to coat the entire surface of the bread, making sure to be careful not to deflate the dough.
  8. Bake in preheated oven for 30 minutes until the loaf is brown and when patted, the bread sounds slightly hollow.  If it browns too much, you may tent it with aluminum foil while baking.  Cool, slice and devour.  Enjoy!
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10 Responses to Heavy Whipping Cream Braided Yeast Bread

  1. pizzarossa says:

    That’s a beautiful looking loaf! Definitely on my to-do list :)

  2. huntfortheverybest says:

    oh my goodness, this looks like an amazing loaf!

  3. hungrygems says:

    Thanks! It definitely made me look like a pro- no one needed to know otherwise. Hehe.

  4. hungrygems says:

    Not that a loaf needs to look beautiful to taste great, but this one certainly achieved both. Thanks so much and thanks for stopping by! =)

  5. Kim says:

    This went so well with my soup I had to post a link to my blog. Just a light sweetness with a wonderful chewy crumb and a crispy (not cruncy) crust. I loved it. We ate almost all of it in one sitting, lol. I hope that’s okay. http://witchykim.blogspot.com/2014/05/lazy-split-pea-soup.html

  6. hungrygems says:

    Hi Kim – sounds like a great meal! So glad you gave the bread a try, it is light and gently sweet and I could imagine would pair well with the salty ham and pea soup. And with three boys, I bet there were zero leftovers. Thanks for stopping by!

  7. Beth says:

    OMG! This is the most incredible tasting (and probably most fattening bread) I’ve had in my entire life! I am scared I am going to eat half a loaf before tomorrow morning. This is bread that does not get a very tall rise and I actually left mine out for 3.5 hours on the counter on the last rise to slowly rise. It came out perfectly & the slow rise really added the yeasty flavor to the bread which I have heard about previously when other people have asked on bread forums how to get that very yeasty flavor in Challah. The long slow rise is True advise to develop that yeasty deep flavor I am in love and shocked I made such a beautiful loaf. I omitted the vanilla though because I did not want a “danish” taste. again, this bread was awesome and I think I will use a bit of whipping cream in every loaf of bread I make from now on.
    I made 2 loaves & baked it at 350 degrees for approximately 40 min.

  8. hungrygems says:

    Thanks for the feedback and for trying the recipe Beth! This was also the first time I’d ever heard of heavy cream in bread but it opened the door for me to start experimenting. If you have success with other recipes, please do share. Have a wonderful Thanksgiving and thanks again for sharing your results.

  9. Neel says:

    Made this bread without the eggs, add extra heavy cream, dash of cinnamon! It was amazing with butter and guava jelly!

  10. hungrygems says:

    Wow, great twist. Sounds fabulous – happy holidays!

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