I love making bread! I did it all through the summer - no time now I'm at uni, but I miss it. I would make up a big lump of dough and store it in the fridge, rising and baking enough each day for my lunch.
500g strong bread flour
1.5 tsp salt
1.5 tsp sugar
1.5 tsp yeast
Enough warm water to make a flexible dough. The warm bit is important for activating the yeast.
Rub butter into flour, add the rest of the dry stuff, then mix in the water using dough hooks. Knead with them for five mins, finish off by hand, make sure there are bubbles forming throughout the dough and it is flexible and can be moulded into itself easily. Stick some in the fridge, shape the rest into rolls. Leave in a warm place under an oiled sheet of clingfilm until doubled in size, then bake in an oven at around 200 degrees C.
More sugar makes a thicker crust. More salt makes the dough heavier and it rises slowly. More yeast makes it rise more but if you overadd you get sour bread that collapses on itself. Warm water activates the yeast and kneading builds gluten strands to help the dough rise well. You can brush the tops lightly with milk or diluted egg white before they go in the oven to darken the crust, but don't overdo it or it's really not nice xD
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