ENRICHED BREAD

Makes 1 loaf

EASY

GREAT VALUE

Preparation: 15 minutes, plus 90 minutes’ proving time Cooking: 45 minutes

white bread flour 1.2 kg salt 1t sugar ½t butter 40 g instant yeast 15 g full-cream milk 3½–4 cups

1 Place the flour, salt, sugar and butter in the bowl of an electric mixer. Combine until the mixture resembles breadcrumbs. 2 Sprinkle over the yeast, add 3 cups milk and mix until a soft dough has formed. If more milk is required, add 2½ T at a time. 3 Knead the dough using the dough hook attachment until smooth and silky, this should take about 15 minutes. 4 Place the dough into a greased bowl, cover, and allow to prove until it has doubled in size, about 45 minutes. Knock down and shape into small rolls. Allow to prove again until doubled in size, also about 45 minutes. 5 Preheat the oven to 190°C. Snip the top using a pair of scissors and

bake for 35–45 minutes, or until golden. FAT-CONSCIOUS, MEAT-FREE