Pusstabrot

This Hungarian bread was my first time to make a sponge. I was nervous since I had no idea what I was getting into, but it’s not bad.  You just need to be careful.  I would say that there also is the building of a well, and that is something I’m still trying to master.  With that said though, this was a nice bread. I love fennel so I would consider doubling the fennel seeds.

Pusstabrot [one large or two medium loaves]

Bernard Clayton

INGREDIENTS     

4 1/2 to 5 cups bread flour, approximately

2 teaspoons salt

2 tablespoons sugar

1/2 teaspoon fennel seeds, plus extra for sprinkling (I think I would double this.)

1 1/2 cups hot water (120°-130°)

2 packages dry yeast

2 tablespoons vegetable oil

1 egg white, beaten, mixed with 1 teaspoon water and pinch of salt

BAKING SHEET: 1 baking sheet, greased or Teflon

Roast the fennel seeds in a small saucepan, and grind or pound with a pestle.

In a large mixing or mixer bowl measure 3 cups flour. Add the salt, sugar, and ground fennel seeds. Mix with a large wooden spoon and form a well in the center. Pour in the hot water, yeast, and oil.  With the spoon carefully draw in enough flour from the sides to form a thin batter (and dissolve the yeast).

Cover the bowl with plastic and leave until the sponge in the center has risen and flowed over the flour along the sides of the bowl, about 1 hour.

With the spoon, and then your hands, work the flour into the sponge, pulling it from the sides with the spoon. Mix with your hands or the mixer flat beater until the dough is firm but elastic. If necessary, add another cup flour, in small portions, to control the stickiness.

Sprinkle the work surface with flour and turn out the dough. Knead under the heel of the hand or with the dough hook until the dough is light, elastic, soft, and feels alive, about 8 minutes.  (And it really does feel alive- not in an “ack! Aliens!” way, but in a very wholesome, organic way.)

FIRST RISING: 1 hour

Return the dough to the work bowl and pat lightly with a little vegetable oil spread over the hands. Cover tightly with plastic wrap. Let the dough double in bulk, about 1 hour.

Turn the dough back onto the work space and knead briefly to work out the bubbles. If for 1 loaf, shape the dough into a ball, flatten the top slightly, and place on the baking sheet. If for 2 loaves, divide the dough and shape.

SECOND RISING: 40 mins.

Cover the loaf or loaves with wax paper and leave at room temperature until double in bulk, about 40 minutes.

Preheat the oven to 350° 20 minutes before baking and place a shallow pan of hot water on the lower shelf. The oven broiling pan is good for this.

Cut a 1/2" slash down the center of each loaf. Brush with the egg white mixture and sprinkle with fennel seeds.

Put the loaf or loaves in the middle rack of the oven and bake for 50 minutes.

Remove from the oven and place the bread on a metal rack to cool before serving or packaging to freeze.