The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. Nothing beats the smell of freshly baked bread, it sounds like a dream to me.
Makes 1 (7 inch, 18cm round pan)Ingredients
(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour
You'll make two batches for the water roux starter (A).
• 120-140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 4g allinson dried yeast
(C)
1 tbsp, mild olive oil / vegetable oil
(D)
Brush with milk or egg wash 1/2 egg yolk + 1/2 tbsp milk before baking
(E)
Syrup or honey glaze:
1 tbsp golden syrup or honey
1/2 tbsp hot or warm water
Method:
1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days.
2) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.
3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a grease surface, punch down the dough, and divide into 5 pieces. roll out each ball into a long shaped and cut into long roll. roll up the dough lengthwise and pinch the ends closed.
Syrup or honey glaze:
1 tbsp golden syrup or honey
1/2 tbsp hot or warm water
Method:
1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days.
2) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.
3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.
4) Turn the dough out onto a grease surface, punch down the dough, and divide into 5 pieces. roll out each ball into a long shaped and cut into long roll. roll up the dough lengthwise and pinch the ends closed.
5) Second rise in the warm oven for 30 minutes. Brushing the top with milk. Bake in no preheated oven 150°C for 20 minutes or until the buns are golden brown. Let the bread sit in the oven for a few minutes before taking it out and cool in rack. brush the bread with syrup after you bake it. (Baking time depends on the size and shape of the bread being baked).
Recipe Source: Josephine's Recipes
