Small individual white breads. (18 breads and 8 rolls)
- 1000 g white bread flour
- 2 teaspoons salt
- 50 g lard
- 42 g yeast
- 300 g milk
- 300 g water
- some olive oil
1. Mix flour and salt; rub the lard in the flour. Make a well in the flour crumble the yeast in it. Add the milk and most of the water and start mixing. The dough should be soft, not too sticky. Add some additional water (tablespoon at a time) if to dry.
Turn out on a work surface.
Knead till you have a smooth ball (2 -3 minutes).
Return to a cleaned and greased bowl and leave to rise.Turn the dough around to cover it with some of the oil.
Depending on the milk/water and room temperature this can be between 1 and 2 hours. Starting with cold milk and water will delay the rising and add to the flavor.
2. Dough should have doubled in size.
Form into equal parts (+-40-50g). Form each into a ball and put in greased tins. (not enough tins here)
Leave to rise for another hour to 1 1/2 hour.
3. If well risen, bake in a preheated oven at 210 C for about 22 minutes.
Leave to cool on a wire rack.