I’m in bread making mode at the moment and for me it doesn’t matter a jot whether the dough is made in my breadmaker or in the food mixer, there’s one thing for sure it won’t be me kneading the dough for 10 minutes my arms just aren’t strong enough!
I bought an artisan malted wheat flour from one of the discount stores, it was an amazing find, a bag of artisan ‘OO’ flour found it’s way into my trolley too and I’m feeling pretty chuffed with my supermarket finds.
The recipe I’ve used is for a breadmaker but it can be followed and adapted for a mixer using the dough hook. Just be sure to give the dough a first rise until doubled in size before shaping the bread rolls.
A reusable non-stick tray liner, also a find at the discount supermarket, is really useful it saves greasing an oven tray and then the dreaded washing up.
Makes: 12
1 tsp easy blend yeast
350g strong white bread flour
150g strong malted bread flour
1 tsp sea salt
15g butter
300ml water
- Place the ingredients into the bread pan as per the instructions for your breadmaker.
- Select the white dough option.
- When the dough is ready turn out onto a silicone mat and knead to knock out the air.
- Cut the dough into 12 pieces and shape into rolls.
- Place them onto either a greased, floured or lined baking tray to prove. I like to place mine fairly close together so they join up when they bake.
- Cover the rolls with oiled clingwrap and leave to rise until double in size.
- Preheat the oven to 220oC.
- Remove the clingwrap and sprinkle some malted flour over each roll.
- Bake for 15 minutes until golden brown.
- Place the rolls onto a wire rack to cool.
