The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. I love my morning breakfast bread, that served simply with salted butter, smoked german cheese, fried eggs and ham.
To make the roux:
• 120g, 1/2 cup, hot milk
• 25g, 2 tbsp bread flour
• 70g, 7 tbsp cold milk
• 2 tbsp greek yogurt
• 1 whisked egg
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g, 2 cup bread flour
• 1 tbsp olive oil
or (20g salted butter, soften/melted)
1) In a saucepan. Pour cold milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make a milk roux,
2) Place the milk roux, cold milk, greek yogurt, whisked egg, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add the (B) soften or melted butter, continue to fold and beat until the dough is smooth and elastic.
3) Put the kneaded dough in a lightly oiled bowl. allow the dough rise in the warm oven, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour.
4) After the first rise is done, punch down the dough, let all the air is knocked out of it. divide into 9, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a lattice roller and roll over to give a effect and then place on the baking tray.
5) Rise again in the warm oven until almost doubled about 30 minutes. Bake in no preheated oven 150°C for 15 minutes. until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).
6) Once breads have cooked, remove from the oven and immediately brush the sugar syrup over the top of the bread and enjoy with your favourite hot drink.
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
Recipe Source: JosephineRecipes.Co.Uk