Ingredients:
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1 C Lukewarm Water
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1 T Active Dry Yeast
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½ C Honey
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1 C Wheat Flour
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2 ½ C High Gluten Flour
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¼ C Softened Butter
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1 Egg
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1 T Salt
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½ t Cardamom
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1 Vanilla Bean, Split and Scraped
Method:
Add the remaining ingredients and mix on low speed, using the dough hook, for about ten minutes. (If the dough is sticking to the sides of the bowl instead of forming a ball, add a little more flour.) The dough should be smooth and elastic at this point.
Transfer to a lightly greased container and loosely cover. Rest in a warm location until it is doubled in size.
Divide the dough into two equal pieces and gently pat into rectangles. Roll the rectangles tightly into cylinders with the seam facing up. Pinch the ends of the loaves inward and pinch the seam closed so it looks smooth. This side will be the bottom of the loaves, so when the seam has disappeared, flip the loaves over and transfer to a sheet tray lined with greased parchment paper. (It is important to pinch this seam completely closed because if you don’t, the loaves are likely to burst as they cook).
Loosely cover the sheet tray with plastic wrap or a clean tea towel. Allow the loaves to nearly double in size. (An easy way to see if they are ready is to gently poke the side of a loaf. It should spring back slowly. If it springs back immediately, it needs to proof a little longer. If it doesn’t spring back at all, it is likely over proofed.)
Whisk one egg white until it just starts to foam. Brush the loaves with the egg wash.
Use a sharp knife to score the bread about 1 centimeter deep. This will help prevent the loaves from bursting as they bake and will also give them a distinct look when they come out of the oven.
Bake in a convection oven at 350 (or a conventional oven at 375) for 35 minutes, rotating halfway through.