Prep 30 mins
Follow this easy recipe for soft, fluffy breads.
Prep 30 mins
Measure all the ingredients and have them ready. In a bowl, add sugar, glucose, instant dry yeast and 20 ml water. Mix well with a spatula.
Add half the bread flour and all the skimmed milk powder. Mix well.
Add the remaining water and mix vigorously. There may be some air pockets/bubbles. This is a good sign that the yeast has been activated.
Add the remaining bread flour, salt and butter. Mix until it all comes together in a rough mixture.
Transfer to a worktop. Use a scraper to bring the dough together, then knead for about 10 minutes until the dough is smooth. When kneading, use one hand to hold the dough and the other hand to stretch out the dough.
Repeat to roll the dough, rotate its position and roll again. If the dough is too sticky, pick it up and slam it down on the worktop. Repeat until the dough is less sticky and you are able to knead it by hand.
The dough will gain elasticity as the gluten forms. It will also look smoother. Relax the dough by continually cupping it in your hands in a sort of V-shape until it is smooth and reaches the window pane stage.
At the window pane stage, the dough will be smooth and elastic. It will not stick to your hands. To test, stretch the dough gently until you are able to see your fingers through it. The dough will look smooth and will not tear easily.
Shape the dough into a rough ball and place in a mixing bowl. Cover the bowl with cling wrap.
You may wish to indicate the time on the cling wrap to avoid over-fermenting the dough.
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