Makes 6 rolls.
This recipe shows how yeast ferments to produce carbon dioxide gas which pushes up the dough.
200g strong bread flour
1 level teaspoon salt
150ml warm water (mix boiling water with cold water)
1 level teaspoon sugar
10g fresh yeast or 1 packet of dried yeast
1 tablespoon oil
extra flour for dusting the work surface
Milk and sesame seeds for topping
- Preheat the oven to 220°C/Gas 7.
- Put the sugar, dried yeast and warm water in a measuring jug and stir.
- Leave in a warm place for 10-15 minutes for the yeast to activate.
- Sieve the flour and salt into a bowl and stir in the yeast mixture and the oil to make a smooth dough.
- Turn the dough out onto a floured board and knead for 10 minutes.
Either shape into a round loaf and cut with a cross.
Or divide into 6 equal sized lumps of dough and shape into round rolls.
- Place on a greased baking tray, cover with a damp tea towel and leave in a warm, but not too hot place to double in size. This process is called proving the dough.
- Brush with milk, sprinkle sesame seeds over and bake for 20 minutes (loaf) 10-15 minutes (rolls) until crisp and golden.
- Knock the bottom to see if sounds hollow. If not, bake a little longer. Cool on a cooling rack.