Serves 9 (Estimated) Rating 5/5
Prep Time 30 Minutes Cooking Time 10 Minutes
Ingredients |
200 g Strong Flour |
5 g Active Yeast |
¼ tsp Caster Sugar |
65 ml Semi-skinned Milk |
60 ml Water |
10 g Margarine |
Salt |
1 Egg, beaten |
Method |
Preheat the oven to No 8/450F/230C. |
Sieve the flour into a bowl and warm in the oven for a couple of minutes. |
Cream the yeast and sugar together in a small bowl and add a quarter of the liquids. |
Mix well. |
Make a well in the center of the flour and add the dissolved yeast. |
Sprinkle some of the flour on top and cover with a clean cloth. |
Leave in a warm place until the yeast ferments and bubbles appear. |
Warm the remaining liquid and mix in. |
Now add the margarine and salt then knead firmly until smooth and not sticky. |
Return to the basin, cover and leave to double in size (proving the dough). |
Knock back the dough and divide into eight pieces. |
Mould into your desired shapes and place on a floured baking sheet. |
Cover and leave to prove again. |
Brush with the egg and bake for about 10 minutes. |