This vintage bread takes time to make and you will love the end results. You are going to make this dough first and leave it in the fridge for about 12 to 15 hours before you start doing the bread. For this recipe, you need bread flour with plain flour, instant dry yeast and sugar, and warm water. So we are going to mix this and put it in the fridge then the next day we will continue. Almost the first vintage dough is double in size for the other ingredient you need again bread flour with plain flour, sugar, salt, eggs and water, and butter so to do this recipe.

Into the mixing bowl add bread flour and into that plain flour then salt, sugar, and the prepared dough and the egg and start mixing this for about 5 minutes in a stand mixer. After mixing the dough is actually moist do not add in water until you add the butter and after that knead the butter for about 5 to 10 minutes and only after that if it is very dry you will need to add the water if necessary.

That will depend on the size of the egg you are using. If you are using small eggs you will need to add in water in it, if you are adding large eggs you do not need to add in water. When the dough is ready, put it in a greased bowl and leave it in a warm environment to double in size. Once the dough is ready for the vintage bread, put some flour to the bench and onto that add the dough and press it down and cut it into 8 equal parts.

Take one part out and roll it to a rectangular shape then roll from one to the other and roll it as much as you can. After rolling the dow take both ends together and just overlap each other and roll it again twisting and make a circle and just put a knot and take the ends and put the ends to the middle and put them touching each other on a baking tray that has been lined with parchment paper again about 40 minutes.

Do the same for the remaining pieces, after making the bread rolls leave them in a warm place to double in size. Once doubled brush the top with eggs and bake it in an oven of 180C for about 20 to 30 minutes or until golden brown on top. When it is ready take it out of the oven and place it on a wire rack to cool. It is really soft, moist and a nice type of bread that you can try.


For the first dough

  • 215g Bread flour
  • 85g Plain flour
  • 6g Instant dry yeast
  • 25g Sugar
  • 240ml Water (Warm)

For the second dough;

  • 215g Bread flour
  • 85g Plain flour
  • 25g SUgar
  • 6g Salt
  • 2 Eggs
  • 1 Tblsp Water
  • 75g Butter


  1. Mix all the ingredients for the first dough and put it in the fridge for 12-15 hours.
  2. Add flour, Salt, the first dough, sugar, and eggs into a mixing bowl. Start mixing about 5 min.
  3. Next, add the butter and mix 5-10 min.
  4. If you feel the dough is dry add some water if not knead for another 10 min and put the dough into a greased bowl and leave in a warm place.
  5. When the dough is double in size put flour on to the bench and cut the dough into equal size pieces.
  6. Then roll as directed. Put them on a baking tray to double in size.
  7. Next, brush the tops with eggs and bake on a 350 degrees Fahrenheit( 180 degrees C) for about 20-30 min.
  8. Cool on a wire rack.