Creme Fraiche Bread Recipe

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
75 g/3 oz soft brown sugar
60 ml/4 tbsp warm water
60 ml/4 tbsp creme fraiche, at room temperature
350 g/12 oz/3 cups plain (all-purpose) flour
5 ml/1 tsp salt
A pinch of grated nutmeg
3 eggs
50 g/2 oz/0.25 cup butter or margarine
A little milk and sugar for glazing

Method:

Blend the yeast with 5 ml/1 tsp of the sugar and the warm water and leave in a warm place for 20 minutes until frothy. Stir the creme fraiche into the yeast. Place the flour, salt and nutmeg in a bowl and make a well in the center. Mix in the yeast mixture, eggs and butter and work to a soft dough. Knead until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead the dough again, then shape into two 450 g/1 lb loaf tins (pans). Cover and leave in a warm place for 35 minutes until doubled in size. Brush the top of the loaves with a little milk, then sprinkle with sugar. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.