Basic Milk and Egg Bread
(from Philip’s recipe box)
You can use this simple bread dough to make all kinds of buns and rolls with fillings – ham and egg, luncheon meat and egg, sausage, walnuts, coconut etc, or mix in raisins to make raisin bread.
Source: Philip
Prep time: 30 minutes
Cook time: 15 minutes
Categories: Bread
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cups high protein flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/3 cup luke warm water
- 1 Tbsp active dry yeast
- 1 large egg
- 2 Tbsp sugar
- 3 Tbsp cooking oil
- 1 tsp milk powder
- 1/3 cup luke warm water
- (the last two items can be replaced by 1/3 cup milk)
Directions
-
Proof the yeast – in a small bowl, mix the sugar and warm water, add yeast and let it stand about 10 minutes. The mixture will become foamy looking. If not, your yeast has probably expired and cannot be used.
-
Mix the flours and salt in a large bowl, make a well in the center.
-
Beat the egg lightly, stir in the 2 Tbsp sugar and cooking oil
-
Add the yeast and egg mixtures to the flour well, stir the mixtures and then slowly pull in the flour to form a dough ball.
-
Take the dough out onto a floured flat surface for kneading. (see Youtube video on how to knead dough)
-
Press the Back button to return to this page after watching the video
-
The dough may be sticky, add a little more flour at a time. Knead dough for about 5 minutes. The resulting dough should be soft and slightly tacky but now dry.
-
First dough rising time in a warm spot, covered with wet towel – 1 hour
-
Second rising after shaped into buns – 1/2 hour
-
(if weather not warm enough, rise dough in closed oven with a small dish of very hot water)
-
Baking time – 15 minutes in 190C oven, cover with foil after 10 minutes if browning too fast.