I have made this bread about 4 to 5 times this month. I made two loaves at the time and must admit the result is rather good and I improve with time. Yes, my kneading technique makes me, almost, feel like a professional baker.
This recipe makes 2 loaves and I use the American system for quantities for this recipe
- 1 cup of warm water
- 2 tsps. of instant yeast
- 5 ½ cups of plain flour
- 1 cup of milk
- 2 tbsps. of melted butter
- 1 tbsp. of salt
- 2 tbsps. of sugar
- In a large bowl add the yeast and 2 tsps. of instant yeast and let it stand for 10 minutes until the yeast has totally dissolved.
- In a jug mix the milk, melted butter, sugar and salt and add it to the yeast
- Add and mix the flour to the bowl one cup at the time
- Tip the dough on a floured surface and mix, for at least a good 10 minutes and the dough until is smooth
- Form the dough into a ball and put it in an oiled bowl. Cover the bowl and let the dough rise for a minimum of one hour or more until it double in size
- Remove the dough onto a floured surface and knead it again for about 2 minutes. Cut the dough in half, form two balls and let it rest for about 20 minutes
- Oil two rectangular moulds
- Shape the two balls into thick long rolls and place them inside the moulds. Cover the moulds and let the dough rise for one hour or more. It should double in size
- Cook in a 200 Celsius oven for 40 minutes. Let the bread cool a little before un-moulding.