Week 12, session 2
I forgot to post this one 😲. This recipe is yummy though and enriching bread gives it a much softer crumb and crust which is perfect for sandwiches.
To enrich bread is to add fat to the dough. For this recipe this is in the form of milk and butter.
This is a lovely and easy recipe to make and I really enjoyed it. I was definitely in the mood for some therapeutic kneading on Saturday morning.
- 250g strong bread flour
- 5g dried yeast
- 1tsp salt
- 150-200ml milk
- 20g butter
- 1tsp sunflower oil
- Heat milk until steaming then allow to cool until just warm.
- Sift the flour and salt into a mixing bowl.
- Rub the butter into the flour until there are no lumps.
- Add the yeast and three quarters of the milk and mix. If it is dry and not coming together into a dough, add a little more if the milk until it is the right consistency.
- Knead the dough until smooth and springy (about 10 minutes).
- Place into a lightly oiled bowl and cover with cling film. Leave to rise until doubled in size (about an hour).
- Knock back and shape into an oval.
- Place into a lightly oiled and partially lined 1lb loaf tin. (Line with parchment just with 2 sheet so that the sheet can be used to lift the loaf out). Cover and leave to rise until doubled in size (about an hour).
- Preheat oven to 200 degrees Celsius.
- Once dough is risen and does not spring back when poked (in an inconspicuous place) sprinkle with flour and place into the oven and cook for 20-30 minutes – until golden and hollow sounding when tapped on the bottom.
- Turn loaf out and cool on a wire rack.