Over the years I’ve come to learn that bread is often one of the most volatile of things to make in the kitchen. No matter how exact one is with a recipe, unless you have 100% control of the environment you make it in your loaves will always come out slightly different each time.
This recipe is for enriched bread. The term “enriched” is used here due to the fact that milk, eggs and butter have been added. This leads to a more richer and dense type of bread which is less prone to looking different each time you make it. Enriched bread is best for loaves baked in tins.
1. Cake Flour 300g
2. Milk 200ml
3. Instant yeast 5g
4. Butter 30g
5. Eggs (beaten) 1
6. Sugar 5g
7. Salt 5g
· Warm the milk and melt the butter in the milk. Allow to cool at room temperature.
· Sift the flour and salt in a bowl. Add the yeast
· Make a well in the flour and place the beaten egg in it. Mix
· Add the lukewarm milk and mix the dough.
· Knead the dough to a smooth and soft consistency.
· Place in a clean bowl covered in plastic. Prove until double in size.
· Knock back the dough and shape into desired shape (30g each for dinner rolls).
· Place on a greased baking tray, cover in plastic and allow to prove again.
· Brush with egg wash, garnish with poppy or sesame seeds and bake at 180⁰C until golden brown.
· Turn out on wire rack and allow to cool.