Wednesday, January 26, 2011
3 lvl teaspoon salt
2 sachets dried yeast
3 tablespoon oil
900ml of warm water
3 teaspoon sugar
Makes roughly 30 dinner rolls or three decent sized loaves.
I know that's a bit of an industrial scale recipe, but you can scale it down.
Mix the flour, salt and dried yeast together.
Dissolve the sugar in the warm water, it needs to be warm and not too hot, too hot will kill the yeast.
Add the oil to the flour, pour in the water/sugar and mix, we use machine mixer to do this, but you can do it by hand. If the resulting dough seems a little dry and flaky, add a little more water, the dough needs to be smooth and pliable.
Kneed the dough, the more kneading it gets the better structure the bread will have. For dinner rolls 2-3 minutes will do, for loaves I'd do it for a bit longer.
Place the dough in a very lightly oiled bowl and cover, clingfilm works fine. Allow the bread to rise/prove in a warm room for at least an hour and a half, it needs to roughly double in size. When it has doubled, knock it back and knead it again for a couple of minutes, then shape and bake. The rolls in the picture were brushed with beaten egg and sprinkled with poppy seeds.
Rolls take about 14 mins at Gas 5/190 degrees C, loaves about 25 mins. Turn the baking tray halfway through cooking to get a nice even bake.