|Serves: 6 people||Recipe course: Breads||Total time (min.): 140||Complexity (1 to 3): 1|
|Plain flour||450 grams|
|Dried yeast||7 grams|
|Caster sugar||50 grams|
|Eggs||5 at room temperature|
|Salt||1 1/2 tsp.|
Prep. (Before you begin)
Cut the butter into cubes and leave at room temperature to soften.
1 - Fit the Spiral dough tool to the machine.
2 - Grease the loaf tin.
1 - Add Ingredients 1 (flour, yeast, sugar, eggs, salt, milk) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 5 minutes.
1 - With the machine running, add Ingredients 2 (butter) into the Mixer bowl.
2 - Mix on speed 1 for 5 minutes or until the dough comes together.
3 - Cover with a tea towel.
4 - Leave to prove for 30 minutes.
5 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
6 - Gently pull the edges into the centre to form a ball.
7 - Gently roll the dough out into a log shape.
8 - Divide the dough into 10 equal pieces.
9 - Let rest for 10 minutes.
10 - Take one piece of dough, place it under the palm of your hand.
11 - Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.
12 - Repeat this action with the rest of the dough pieces.
13 - Place the dough balls in 2 rows of 5 into the loaf tin.
14 - Cover with a tea towel.
15 - Leave to prove for 1 hour.
1 - Pre heat the oven to 180ºC.
2 - Add Ingredients 3 (egg, milk) to the small bowl.
3 - Mix until combined.
4 - Brush the egg mixture over the top of the dough.
5 -Bake for 30 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped.
6 - Serve.
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