Roots in Noord-Holland? Then it’s likely this bread will bring up some nostalgic feelings for you. This lemony, festive bread is usually eaten in said province. Where most bread is best eaten on the day it’s baked (or frozen), this one’s better when it has sat for a few days. That’s what purists say anyway. If you leave it out, do pack it in some aluminum foil to stop the crust from getting too stale.
Duivekater Bread Recipe
This recipe was first published in Dutch: the Magazine
|3 1/3||cup||bread flour|
|4||teaspoons||dry active yeast|
|zest of||1||organic lemon|
- Combine flour, yeast, salt, sugar and lemon zest in a large bowl. Make sure the salt and yeast don’t come in direct contact with each other. Place flour mixture in the bowl of a freestanding mixer (if you hadn’t done so already) and attach the dough hook attachment. Put on medium-low speed and slowly add the milk. Knead for about 12 minutes. You can also do this by hand but it takes a lot longer. You should be able to stretch a piece of dough into a thin, fairly translucent membrane.
- Place dough in an oiled bowl and cover it with cling film. Leave to proof for 45 minutes. In the meanwhile, preheat the oven to 200C/390F.
- Once proofed, knock the dough back (knead it a bit) and shape into a log. Snip the ends in half and roll the ends inward. Cover and leave to proof for another 35 minutes. Before baking, add some cuts in your desired style with a lame or a very sharp knife. But at least add one vertical one so that the bread can expand in that direction.
- Bake for 20-25 minutes. Leave to cool completely on a wire rack. Serve each slice with a thick layer of (real) butter.