Bread time…Yes my first attempt at making lunch bread rolls fresh.
Here was the recipe I used:
For the Starter
– 1 packet dry fast yeast (7g)
-250ml warm water
-140g plain flour
-1/4 tsp sugar
For the Bread
-350g whole-wheat flour
-350g plain flour
-140g strong bread flour
-4 tsp salt
-450ml warm milk
To make the starter – mix all the ingredients together, cover and leave in warm place ( my airing cupboard) for about 2-3 hours.When you get it out it will look like it’s a alive and bubbling!
Then put the flour salt in a bowl, mix up, then crumble the butter with your fingers into the flour. Put flour mixture into a mixer with a dough hook.
Slowly add in the milk and starter until dough forms, keep kneading until smooth and elastic. Cover the bowl ( i use a shower cap – they are so handy). Leave in a warm place and allow to rise until double in size ( about 1 1/2 hrs).
After the 1st rise, knead quickly to punch out the air – and back to the 2nd rise again for another 1 1/2 hrs.
Then divide the dough into small balls, place onto a baking stone and sprinkle some flour over the dough.
Bake in a preheated oven 200C for about 25-30 mins or until you get a hollow sound when you tap the bottom.