Friday, May 11, 2012



350 gm high protein flour
(bread flour) sifted with ½ tsp salt
2 tbsp milk powder
1 tbsp instant yeast
70 gm sugar
1 tbsp bread improver


150 gm potatoes boiled, peeled & smashed
1 egg
800 ml water used to boil potatoes


75 gm butter, softened


Some fresh milk or 1 egg lightly
beaten with pinch of salt


2 tbsp instant custard powder
mixed with water


Put A into a mixer, use dough hook
to stir well.

Add B & mix into a sticky dough.

Continue to knead with the dough
hook for 5 minutes.

Add C & knead for 10 minutes until
the dough is smooth & elastic, fully developed.

Form into a ball & leave o rise in an oiled
mixing bowl until the dough is double in bulk.

Punch the dough down & knead for
5 minutes until smooth again.

Divide the dough into 50 gm pieces,
form into rounds.

Arrange 9 rounds on greased & floured
20cm/8” square baking tin in rows of 3.

Cover with a piece or clean damp cloth &
leave to rise until double in bulk.

Glaze the top with milk / egg.

Pipe custard crossed on each rounds.

Bake in pre-heated oven at 200°C
for 15-20 minutes until cooked &
golden brown.

Remove from oven, leave the bread on
a wire rack to cool.

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