Coat the top of each roll or loaf with the topping as described above. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.Ĩ. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).ħ. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Let rise for 1 hour, or until doubled (or more) in sizeĦ. Place in a lightly greased bowl and cover with plastic wrap. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.ĥ. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl,(For me I only used 1 more cup of flour, that’s 3 in total).Ĥ. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.ģ. Add in vegetable oil, salt and 2 cups of flour. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).Ģ. In a bowl combine yeast, water, milk and sugar.
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