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Bread, breadrolls and sandwich recipes: |
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Farmers Bread
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Ingredients:
- 540 g bakers flour
- 14 g dry yeast
- 20 g full cream milk powder
- water
- 10 g salt
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Method:
- Dissolve yeast in lukewarm milk, combine with sugar and flour and let stand for 5 minutes.
- Sift flour and salt into a warm basin and make a bay.
- Pour dissolved yeast in the bay - add lukewarm water and work the dough until the required consistency is achieved.
- Place dough on table - knead until smooth and elastic (10min).
- Cover and rest dough in a warm place for 30 minutes. The dough should double in size during resting period.
- Knead the dough again to knok it back to its original bulk.
- Cover and rest dough in a warm place for a further 20 minutes.
- When double in size - knockdown the dough and scale into 100g pieces.
- Mould into shape, dip into egg wash and then semolina or sesame seeds.
- Place on a baking try - allow to double their size.
- Place try in a preheated oven 210' c and bake for 30 minutes.
- Cool on wire rack.
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