MILK BREAD

The other day I was craving for hamburgers, but after the recent bad pub experiences I've decided to try and make them by myself. I made the bread and the hamburgers and...what can I say? They were lovely, much better than those you usually eat at the pub...and if you make them,  for once you know WHAT you're really eating!!! I used 4 buns for the hamburgers and I kept the other 4 covered overnight. The day after they were still very soft.

Ingredients for 8 buns:

250 g plain flour
250 g strong flour (Manitoba)
40 g butter
10 g sunflower oil
20 g sugar
1 teaspoon honey
10 g salt
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
300 ml milk
milk for brushing
sesame seeds (optional)


Warm the milk in the microwave for one minute, then pour half of it in a bowl with the yeast, the honey and the sugar and stir to dissolve, then leave to rest in a warm place for a few minutes. Pour the other half of the milk in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the milk with the yeast and that with the salt. Add also the melted butter (cold), the oil and the sugar.

Mix to form a soft and slightly sticky dough. Add some milk or flour if you need it.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for about 1 and 1/2 hours.

Once the dough has risen, it needs to be knocked down by simply punching all the air out of it with your fist; the dough will be brought back to its original size. Now, put it to rest for other 15/20 minutes (covered).

Turn on the oven to 190 degrees.

When risen again, form 8 small balls and put them on a baking tray (be careful to leave some distance between them). Brush them with some milk, sprinkle some sesame seeds on the top, then brush with milk again.

Put them in the oven for about 20 minutes or until golden.