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| Dough Rising Above Thermomix Bowl Photo by: Lord-Williams |
Ingredients
Sourdough (or leavened dough):
100 gr bread flour
100 gr water
10 gr fresh yeast
½ tsp sugar
Bread dough:
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| Bread Rolls Before Baking Photo by: Lord-Williams |
150 gr milk
50 gr olive oil
1 tsp honey
550 gr bread flour
2 tsp salt
1 tsp soy lecithin (if you don’t
have this, just omit it)
Preparation
Sour dough:
Put the water in the thermomix
bowl and heat for 30 secs, temp 37º, speed 1.
Add remaining ingredients for
the Sourdough and program 10 secs, speed 4.
Leave to rest for approximately
1 hour.
Bread dough:
Add all the ingredients for the
bread dough to the sourdough in the thermomix bowl. Program 5 mins, jug locked,
kneading speed.
Leave to rest in the jug another
hour approximately. The dough will finally lift up the measuring cup.
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| My Father's Favorite! Photo by: Lord-Williams |
Make balls of dough with your
hands (whatever size you wish) and flatten them with the palm of our hand) one
of the characteristics of these rolls is their irregular shapes, so don’t worry
about them not being perfectly round). Make sure they are lightly floured on
both sides. Place rolls on an oven tray lined with grease proof paper and leave
to rest another hour. 15 mins before the resting time is over, preheat the oven
to 200ºC.
When the rolls have risen again,
press each one with you fingers.
Place the tray in the oven for
7-8 mins. Don’t worry, they’re not meant to be brown.
They’ll be white outside but
cooked on the inside.
Remove from oven and cover with
a clean cloth so that the rolls stay soft.
Once cooled, if there
happen to be any left, I just pop them in a bag and freeze them. They defrost
quickly in the microwave and are lovely toasted for breakfast.
[1] The difference between this recipe and one of the Middle Ages is the flour. Unrefined flour was used in the original recipe, today we are blessed with fine white bread flour and a thermomix or food processor!
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