Ingredients:
SINGLE PORTION:
70g Strong Plain Flour
1g dried yeast
1g caster sugar
1g salt
30-40ml warm water
Method:
- On a clean surface heap together the flour, yeast, sugar and salt.
- Make a well in the centre.
- Add a tbsp of water at a time gently bringing the dough together. You shouldn’t feel like you need to force it to come together.
- When minimal crumbs and flour (about a tbsp) is left start to knead the dough. You are looking for a smooth texture and your kneading is stretching the dough to develop the gluten. It should be tacky to touch but not sticky. It is likely you will be kneading for 15 minutes, after this point you should notice that it becomes ‘pillowy-soft’.
- At this point your dough is ready to shape and prove. It can be used to make a flatbread, as a pizza base, a bread roll or as a cinnamon bun.
- Prove your dough ideally for 60 minutes.
- Preheat oven to 180⁰C
- Bake for 15-20 mins
For a ‘soft’ bread roll bake with an oven dish on the shelf below containing 100ml of water
Cinnamon Bun
Ingredients:
Bread dough as above
1 dessert spoon caster sugar
1 dessert spoon softened butter or spread
½ tsp cinnamon
Other ideas: use Nutella or add 1tsp cocoa powder, add other spices such as cardamom or nutmeg
