Ingredients (makes 9)
500g strong flour
125g butter (diced) at room temperature
1/2 cup milk
2 whole eggs (plus egg for wash)
Using a mixer with a dough hook, add all the above ingredients apart from the butter and mix at a medium speed.
Slowly add the diced butter pieces until it is all evenly absorbed.
Tip out and gently shape into a ball, place in a alighlty buttered bowl and cover with clingfilm, leave to rest for 20 minutes.
Divide into portions weighing approx. 100g. weighing out the dough will help achieve consistent results when baking.
Shape into loose baps, do not overwork the dough, simply shape them.
Leave to rest for a further 5 minutes.
Bake in a preheated over of 170 degrees for approx. 18 minutes.
Covid19 has resulted in a shortage of yeast in some regions. Any bread can be substituted but why not bake Gary Stewart’s recipe for whaten bread.
Check out his recent demonostration which includes the recipe for his award winning wheaten.