Belgium Verviers Bread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon active dry yeast
• 1/4 cup lukewarm water
• 1/4 cup granulated sugar
• 1 cup milk
• 1/2 cup butter (1stick)
• 1/2 teaspoon salt
• 2 eggs, slightly beaten
• 4 -4 1/2 cups flour
• 1 cup of small sugar cube (about)

Recipe

• 1 proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.
• 2 scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. let stand until lukewarm.
• 3 blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.
• 4 add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. knead a couple of minutes to get the sugar cubes well incorporated.
• 5 place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.
• 6 after the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.
• 7 cover with a towel and let rise again in a warm place for about 45 minutes.
• 8 bake for about 30 minutes or until they are nicely browned on top. if you can, serve them warm! yield: 2 small round loaves. can be frozen.
• 9 breads of the worlds.