Bread buns

 

I love this recipe, I’ve tinkered with the quantities of ingredients, and this seems to be my fail safe bread bun recipe. It is just a simple white bread bun, but that’s what I like about it, they are fuss free, versatile and freeze well. A fantastic starting point if you’ve never made bread before

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Makes eight bread buns

Cost per bun: 7p (excl. electricity and greaseproof paper/clingfilm)

Ingredients

  • 500g strong white bread flour
  • 1pkt (7g) dried instant yeast
  • 1tsp caster sugar
  • 150ml of boiling water and 150ml of cold water (300ml total liquid)
  • 1tbsp of oil

Method

  1. Place flour in a large bowl, add the salt, sugar and yeast and stir to combine.
  2. Make of little well in the centre of the dry ingredients, then add the mixture of water and the oil. Stir to form a rough ball of dough.
  3. Then you have can do either one of the following options;                                              1)Put in a mixer with a dough hook, and set that away for about 5mins. (Although I don’t have a mixer so this is out for me.)                                                                              2)Tip it onto a floured bench and hand knead for about 10 mins. (This works for me nicely.)
  4. I say ‘about’ for the kneading of both methods as it can vary. The dough is ready when it has a smooth surface, with the flour well combined, and when you press you finger on it, it springs back with a bit of a bounce in it.
  5. Then portion out into each pieces and shape into bread buns. I find the easiest way to do this is half the full amount of dough, then take one of those pieces and half it again. Then take one of those pieces and half it again. (It is so simple but I’m explaining it in a complicated way and forgot to take a photo, sorry!)
  6. Place on a greased baking tray (or if your baking tray is a bit scrappy like mine, cover with greaseproof) and cover with clingfilm or a floured tea towel.IMGP5070
  7. Place in a warm place (I usually pop them in the conservatory with the door closed) for about 20mins and preheat the oven to 180oC fan. (But don’t leave them too long or they will overprove and then when they go in the oven they will turn out like rocks, which is from experience!)
  8. After this carefully remove the clingfilm or tea towel and place in oven to cook for about 20mins. They are ready when you tap the base they are hollow, and have a very light brown overall colour.

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