My mum makes wonderful bread. It’s so soft and fluffy and absolutely beautiful toasted with butter melting into it. I’ve always liked the idea of making bread, and despite her giving me her recipe, I’ve never managed to make it. It refused to rise and always ended up coming out as hard biscuits. So in the end I just gave up. Over the Easter holidays, we visited my parents and I ended up getting a load of cooking tips, bread included. Mum gave me a revised recipe and I put into practice the tips she gave me. Primarily, my dough was never soft enough!
500g strong bread flour
1 packet fast action yeast
200ml tepid water mixed with 100ml milk
Mix salt and flour together, then rub in butter. Add sugar and yeast and mix. If using kitchen aid/similar, put dough hook on, set it going and add the liquid. At all times you should see the dough sticking slightly to the bottom of the bowl. After about 5minutes, remove the dough from the hook and start machine again. It should be going for 10 mins in total.
(If doing by hand, add the liquid to the bowl and mix together until a sticky soft dough is formed. Turn out on to a floured surface and knead for 10 minutes)
Put dough in bowl and cover with oiled clingfilm. Leave to rise for 1 hour, somewhere warm (I use the airing cupboard).
Once risen, turn out onto lightly floured surface and shape into buns (you’ll get around 8 decent sized buns), making sure not to roll/press them out too flatly. Place onto lined baking trays, cover with clean tea towel and rise for another 45 mins.
Set oven to gm6/200°C and allow to come to temperature. Bake for 5 – 7 mins, turn over then bake for a further 5 – 7 mins. The buns should be golden brown and sound hollow when tapped.
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