R A AB THE BAK ER’S CRUSTY WHITE ROLLS

Sometimes there is nothing to compare with a bit of crusty white bread. These crispy rolls are inspired by a family bakers in Islington, London.

MAKES 10–12

PREPARATION TIME: 30 MINUTES + 1½ HOURS RESTING TIME COOKING TIME: 20 MINUTES

20g fresh yeast

●

150–200ml warm water ●

100ml warm milk ●

● A pinch of sugar

● 450g strong white flour

● 1 tsp salt

● 50g white vegetable shortening or vegetable oil

● Ice cubes

1. Put the water into a bowl, add the yeast, and stir to dissolve.

Add the milk and a pinch of sugar to help activate the yeast.

2. Place the flour, salt and shortening on a work surface, making a well in the middle (if using vegetable oil, add it in the next step). Pour the liquid yeast mixture into the well and gradually blend it into the flour to form a dough, mixing it together with your hands. Add a little more flour to prevent sticking and knead for 10–12 minutes, until a smooth elastic dough is achieved. Place the dough in an oiled bowl, cover it with a damp teatowel, and leave it to rest in a warm place for an hour, or until it has doubled in size.

3. Tip the dough on to a floured work surface and divide it into 10–12 pieces, about 50g each. Shape them into rounds, pressing down with your hands in a circular motion. Place the rolls on a baking tray lined with silicone paper or oiled well, leaving enough room so that the rolls do not to touch once they have risen. Cut a slit in the top of each roll with a sharp knife. Cover with a teatowel.

4. Heat the oven to 220°C/425°f/gas mark 7 and place an empty baking tray at the bottom of the oven. When the rolls have doubled in size, place them in the oven. Bake them for 15–20 minutes, or until they are golden brown.

TIP: At the same time as the rolls go in the oven, throw approximately 10 ice cubes on to the hot, empty baking tray at the bottom of the oven and shut the door. This will create steam, an essential for a crusty roll.