Rich Milk Bread
|Cake compressed yeast||1 Tablespoon|
|Warm milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Prepare the yeast liquid: mix the compressed yeast with the warm milk.
Add the vitamin C tablet and stir until dissolved.
Put the flour, salt and sugar in a large bowl and rub in the fat.
Add the yeast liquid and the lightly beaten egg to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle or more liquid if too dry.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place inside a large oiled plastic bag or replace in a greased mixing bowl.
Cover and leave to rest for 10 minutes.
Turn out the dough and divide into the required amounts.
Shape as described under Rich Milk Bread (Standard Method).
Place the baking sheets inside large lightly oiled plastic bags and leave the braids or twists to rise for about 50-60 minutes at room temperature or 40-45 minutes in a warm place; leave the rolls Is for about 30 minutes at room temperature or 25 minutes in a warm place.
Remove plastic bags and bake the braids, twists or rolls at the same temperature and times as given under Rich Milk Bread (Standard Method).