1 cup whole milk (warm) 40°C
1 tsp allinson easy bake yeast
1 tsp sugar
2 cups bread flour
2 tbsp sugar
35~ 50g lurpak salted butter (soften)
This will totally depend on how much butter you like
2 tsp golden syrup + 1 tsp water and mix well.
Brush after middle baking and before 5 mins done
1/2 cup shredded mozzarella cheese
A pinch of garlic salt, and dried parsley.
Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together.
Just cover it with the lid until bubbles arise.
In a large bowl, add 2 cups bread flour, 2 tbsp sugar, and soften butter,
then add the (A) yeast mixture to the flour and mix well until combined.
kneed till it forms a rough ball and a medium level of gluten has developed.
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.
Take the dough from the fridge, Cover the dough with a wet and hot tea towel.
It will help to balance the rising temperatures. Rest for an hour.
Use your finger test for dough, it will helps you to know exactly when bread has risen enough.
Transfer the soft and sticky dough on a clean, floured work surface, then kneading well
and beat the dough by hand until it is smooth, soft and elastic.
You can also check the gluten development with the windowpane Test: pull off a chunk of dough
and stretch it with your hands. if it break, repeat step.
It should stretch to form a very thin translucent sheet, without tearing.
On a floured surface, Using a rolling pin, roll into a rectangle, and shaped into log.
Use a scraper cut dough into 10 circles. then roll those and slowly tightly,
strips from one side into a long strips. Covered with a wet and warm towel.
Allow to rise again (ideally in a warm place) until they double or triple in size. .
Sprinkle mozzarella cheese evenly over the dough. Bake at 150°C for 20 minutes,
or until golden. Brush the sugar water over the bread before 5 minutes done.
Remove from oven, Sprinkle with a pinch of garlic salt, and dried parsley.
Serve while warm. Good Luck and Happy Baking!
1) If your dough too tough and hard to knead, the problem you adding too much bread flour.
If so, You must add warm milk or water to balance and rise again.
2) You can follow these old fashioned hand kneading method or using machine,
like stand mixer, food processor and bread machine instead.
3) Baking time depends on the size and shape of the bread being baked.
4) Brushing the crust with melted butter, milk, whisked egg,
or sugar water on the bread surface as you desired.
Brush before baking.
Brush after middle baking
or after baking as you desired.
It will reduce the amount of "crisping up".