If you ever fancy a nice crunchy crust and a light, fluffy crumb, this is the bun for you.
This bread just sings of yummy sandwich: some nice ham or cheese, a bit of salad and off you go.
The recipe came from Jane Mason‘s book All you Knead is Bread.
500 grams plain white wheat flour (100%)
5 g dry yeast/10 g fresh yeast (1%, 2%)
1.5 tsp malt syrup if you can get it. Substitute honey if you cannot. (4%)
250 ml water (50%)
30 grams good quality lard (or butter) (6%)
2 and 1/2 tablespoons of olive oil (5%)
10 g salt (2%)
- Mix the water, malt syrup and yeast together. Cover it with a tea towel and let it sit for 10-15 minutes or until the yeast if formed a bubbly beige scum on the top of the water.
- Mix all the other ingredients together and then add the yeast mixture and knead by hand for a good 10 minutes.
- Pop it gently back into the mixing bowl and let it rise until doubled in size – about 1 and 1/4 hours.
- Cut the dough into 8 equal pieces (about 120 g each) and place them on a work surface. Cover them with a damp tea towel and let them rest for 10 minutes. Then flatten each piece into a rectangle 10-12 inches long and 4 inches wide. Roll them up from the short side and place them seam side down on grease proof paper on a baking tray. Let them sit for 1 hour.
- Turn them over and slice them from end to end lengthwise almost all the way through.
- Bake them in an oven preheated to 425 degrees F (just over 200 degrees C) for 25 minutes or until they sound hollow when tapped.