The Great British Bake Off is Back!!
Yeah it’s back! friend of Yorkshire Pudd Bezza (aka Mary Berry) is back on our screens with her side kick Paul Hollywood and a whole load of new contestants willing to battle it out to become master baker.
Just when the excitement of Bake Off being back is almost getting too much, look what we have for you!! We are delighted to announce that we’ve teamed up with the very famous Betty’s and every week during Bakeoff we’ll be sharing #BettysBakingSecrets Hurray! So without further ado let’s roll up our sleeves and get cracking with these awesome classic white bread rolls.
Classic white bread rolls – makes approx. 8 rolls
- 400g strong white flour
- 35g butter
- 5g sea salt
- 8g fresh yeast
- 110g whole milk
- 110g water (tepid)
- 20ml whole milk
- 1 egg, beaten
- Selection of poppy seeds, sesame seeds, sunflower seeds
- Place the flour and salt together in a bowl. Rub the butter into the flour using your fingertips until it is fully mixed through.
- Add the yeast to the milk and water and mix with a fork. Allow to stand until the yeast has dissolved before adding this to the dry ingredients.
- Gradually add the liquid to the dry ingredients, together with the dissolved yeast. Work the mixture together until it forms a ball of dough, and tip out onto a work surface.
- Knead gently for about 10 minutes until the dough becomes soft and smooth.
- Allow the ball of dough to rest under a slightly damp clean tea-towel for 5 minutes.
- Roll the dough into a sausage shape first and, using the scraper, divide the dough into 8 evenly sized pieces. Roll each into a round shape. Allow the dough to relax again for five minutes under a damp tea towel or clingfilm before making each ball into a shape.
- When the dough has been shaped, carefully place onto a baking tray.
- Brush the dough with a little egg/milk mixture and sprinkle with seeds of your choice.
- Place the tray in the prover or leave in a warm place covered with clingfilm for about 20 minutes, or until doubled in size.
- Bake the bread in a preheated oven at 200˚C (fan assisted) for 10-15 minutes (depending on shape).
- The bread is baked when golden brown in colour and when tapped underneath they should sound hollow. Place on a cooling wire.
Bettys Top Tips
When kneading – always work the dough in the same direction. This will develop the network of gluten strands.
To avoid sticking to your dough, use the one second contact rule – don’t touch your dough for more than a second as you knead it.
Imprint your dough with your thumb – if it springs back, it’s ready.
This stage is really important – what you’re trying to do is trap energy in the dough.
When Lisa holds up the underside of the balled off dough, you can see the swirls of the core – yet the top is smooth.
The movement you’re looking for is down and over. Notice in our film how Lisa pushes slightly down and she rotates the dough in her palm, travelling in the same direction.
If you don’t have a dedicated prover (few of us do), it’s easy to create one.
Simply take a bowl, turn it upside down in your sink, add hot water and your tray of dough, and cover with some clingfilm.
Do you get tangled up in clingfilm? Then fold it back on itself to double line it – it prevents it from misbehaving!
Finishing the Race
Allow the dough a final 10% to finish the race. In other words, remove the dough from the prover a little before it has completely risen.
The yeast needs a last bit of energy to take into the oven for a perfect rise.
When cooling your bread, make sure there’s an airflow under the tray.
This prevents soggy bottoms!
For more information visit www.Bettys.co.uk