I’m sorry it’s been so long since I last blogged. It’s been far too long and I’ve been exceptionally busy. I know I am always busy, but the last few weeks have been unreal. No time for anything like sleeping, resting, seeing friends and family or blogging, for that matter.
I made this sunflower bread today. Or at least I call it sunflower bread, as it reminds me of one. And I would sprinkle it with sunflower seeds, except I don’t buy phentermine pink tablets really like them. Poppy, sesame and pumpkin are my favourites.
This loaf is far from challenging to make, but it is such a cheery bake. Everyone seems to love it and it makes a great centre piece for a lunch. Children adore it, too. This is a lovely recipe for an enriched white dough, and a very useful recipe to have to hand. One quantity of the dough will make two 2lb loaves, if you don’t fancy rolls.
- 1.1kg strong white flour
- 15g dried yeast
- 2 teaspoons sea salt
- 750ml warm milk
- 100g butter
- 1 beaten egg to glaze
- Place the flour, yeast and salt into the bowl of stand mixer of large bowl and stir to combine evenly.
- Pour the milk into a saucepan and add the butter. Warm gently so that the butter melts and the butter. Do not allow the milk to become warmer than blood temperature. Once the butter has melted, slowly pour the milk into the flour and stir to form a sticky dough. Knead for 10 minutes, either by hand or in a stand mixer using the dough hook.
- Put the dough into an oiled bowl, cover the bowl with cling film and leave the dough to rise until it has doubled in size. The dough is ready when a finger pressed into it leaves a dent which does not immediately smooth itself out.
- Shape the dough into rolls. Cover the bread with a cloth and leave it to rise until doubled in size again. Now, you can preheat the oven to 190C.
- When you’re ready to bake the bread, brush the rolls with the egg glaze. Bake the bread in the preheated oven for 25-30 minutes. The bread is ready when it looks golden brown and sounds hollow when the base is wrapped with your knuckles. Place the rolls on a wire rack to cool fully.