| Ingredient | Method |
350g high protein flour 150g low protein flour 120g sugar 1 tsp salt 3.5 tsp instant yeast + 260ml water 45g butter Topping: A: (combined well) 90g butter, melted 4 teaspoons parsley flakes spice 4 cloves garlic, mined B: 1 teaspoons fine salt | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place the dough on a floured surface, and knead lightly. Rest for 15 minutes. 3. Cut dough into small pieces; dip into butter mixture. Layer into a greased 8" loaf pans. 4. Leave to proof for second time (about 1-2 hrs). Sprinkle with salt. Bake at 180 degree Celsius for 35 minutes. Remove from oven and cool on wire rack. |
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