Butter-rich yeast breakfast bread
Units
Temperature
Servings
Ingredients
- 200 ml lukewarm water rounded
- 10 g instant yeast rounded
- 16 g sugar rounded
- 60 ml neutral oil rounded
- 200 ml lukewarm whole milk rounded
- 3 g fine salt rounded
- 600 g plain flour rounded
- 40 g plain flour, for shaping, as needed rounded
- 60 g unsalted butter, melted, for the layers rounded
- 40 g unsalted butter, melted, for the pan and for finishing rounded
Method
Method
- Whisk the water, yeast, and sugar together and leave for 5 minutes. Add the oil and milk.
- Mix in the salt and 600 g flour. Knead for 8 to 10 minutes, adding only enough of the extra flour to make a soft, slightly tacky dough.
- Cover and rise for about 1 hour, until doubled. Divide into ten balls and rest, covered, for 15 minutes.
- Roll each ball to a 16 to 18 cm round. Brush lightly with the butter for the layers and fold into thirds, then flatten gently back into a thick round about 12 cm across.
- Cook two at a time in a heavy 28 cm skillet over medium-low heat, 2 to 3 minutes a side, brushing sparingly with the butter for the pan, until both sides are evenly browned and the centre springs back. Five batches take about 25 minutes. Stack under a towel and brush the tops with the butter that is left.
Notes
- Keep the dough soft; excess bench flour is the fastest route to dense bread.
- Medium-low heat gives the centre time to cook before the butter browns.
- Freeze cooled breads with parchment between them and reheat in a dry skillet.