INGREDIENTS:
° 240 ml (1 cup) warm milk
° 75 g (¼ cup) whole milk
° 1 egg
° 30 g (2 tablespoons) sugar
° 7 g (2 ¼ teaspoons) dry yeast
° 520 g (4 ¼ cups) flour
° 1 teaspoon salt
° 50 g (¼ cup) butter, softened
° 45 g (3 tablespoons) butter
° 45 g (3 tablespoons) whole milk
METHOD:
Heat the milk with sugar and whole milk. Add dry yeast and egg and mix again. Mix water with dry
ingredients: flour and salt.
Knead the dough with a fork until it becomes smooth. Add oil and cook for 10 minutes. Let it sit for 1
hour.
Cut ⅓ of the dough and roll it out to 25×40 cm. Roll the dough into blocks and cut the blocks into pieces.
Place the dough pieces into the pan and set aside. Repeat with the remaining ⅓ of the dough to
make the rolls.
Set the loaves aside for 1 hour. Brush the top of each loaf with egg wash before baking. Bake at
180C/350F for 25-30 minutes. It will run for 20 minutes on one roll.
Mix equal parts butter and whole milk. Brush the bread with the mixture while it is still warm.
Remove from baking trays when completely cooled.
Have fun!
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