Another recipe from Nick Malgieri’s book “Bake!”, which is quickly becoming my favourite cookbook!
850g bread flour
1 tbsp sugar
1 tbsp salt
55g unsalted butter
360ml semi-skimmed milk, scalded
240ml warm water
7g sachet active dried yeast
Stir the flour, sugar and salt together in a massive bowl and set it aside
Heat up the milk in a saucepan until bubbling, stir in the butter and pour in to a shallow bowl and let it cool to room temperature. The cooling of the milk will take a while, so stick a couple of bagels in to give you the energy to continue with the rest of the bake
Once the milk has cooled, pour the warm water into the bowl of your electric mixer and whisk in the yeast. Wait 1 minute and whisk again to make sure the yeast is dissolved completely. Whisk in the cooled milk and butter mixture.
Use a rubber spatula to stir in half of the flour mixture. Stir in the rest in 3 additions to form a rough dough with no unmoistened flour.
Place the bowl on the mixer with the dough hook fitted and beat on a medium speed for 2 minutes until the dough is smoother. Stop the mixer and allow the dough to rest for 10 minutes.
Beat the rested dough on medium speed for another 2 minutes until smooth and very elastic.
Use a small amount of extra virgin olive oil to coat a bowl large enough to hold twice the amount of dough in it. Scrape the dough in and turn it over so the top is now oiled. Gently press oiled clingfilm against the surface of the dough. Let the dough rise at room temperature for at least an hour, until it has doubled in size.
Turn the dough out on to a lightly floured work surface and turn it over. Press to deflate the dough and repeat the step above.
After the dough has risen for the second time, use a small flexible scraper or a spatula to turn the dough onto a lightly floured work surface. Divide the dough in half. Without deflating it too much, stretch and pull each piece into a square roughly 20cm. Starting at the far end of the dough, tightly roll it toward you swiss roll style, pinching the edge when you get to the end.
Place the formed loaves in tins, seam side down, evenly pressing it into place and cover with oiled clingfilm. At this point you are meant to let it rise at room temperature for another hour, but if like me this process has taken most of the day, you probably have plans. So put the covered loaf tins in the fridge and go to Cirque Du Soleil like we did!
When you get up in the morning, the dough will be well and truly risen, so put the over on to 200c and make yourself a brew.
Once the oven is warm, uncover the loaf you want to bake immediately and pop it in the middle of the oven. Bake until the bread is risen AGAIN, deep golden brown and firm.
Unmould the loaf to a rack and cool on it’s side to prevent falling.
Once it’s mostly cooled, slice it up and make the world’s most fantastic bacon sandwiches!
Thrilled again with the results, can’t wait to bake another one.