Preparing the dough: In a large mixing bowl, combine warm water, warm milk, vegetable oil, and sugar. Stir until the sugar dissolves completely. Sprinkle the active dry yeast over the liquid mixture and let it stand for about 5-10 minutes, or until the yeast becomes frothy, indicating it is activated. Add the salt to the yeast mixture and stir to combine.
Adding flour: Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or spatula until a dough forms.
Kneading the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
First rise: Place the kneaded dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punching down the dough: Once the dough has risen, punch it down to release the air.
Shaping the dough: Divide the dough into 18 equal pieces. Shape each piece into a round ball.
Adding butter and resting: Place the dough balls on a lightly greased baking sheet, leaving some space between them. Spread a thin layer of softened butter over the top of each dough ball. Cover the baking sheet with plastic wrap and let the dough rise for another 30 minutes, or until it increases in size slightly.
Cooking the dough: Preheat a griddle or skillet over medium heat. Carefully place the dough balls on the preheated griddle. Cook each side of the bread for about 4-5 minutes, or until golden brown and cooked through.
Serving: Transfer the cooked bread to a wire rack to cool slightly before serving.
Tips
For a richer flavor: Use whole milk instead of regular milk.
For sweetness: Sprinkle the bread with cinnamon and sugar before cooking.
For a savory option: Try adding grated Parmesan cheese or dried herbs to the dough.
For different fillings: Experiment with different fillings, such as cheese, herbs, or vegetables, by incorporating them into the dough before shaping.
For longer storage: Store leftover bread in an airtight container at room temperature for a few days, or freeze for longer storage.
Additional Information
The role of ingredients: The protein content in flour determines the bread’s structure. Bread flour has a higher protein content, resulting in a chewier loaf, while all-purpose flour is more versatile. Yeast is a single-celled organism that produces carbon dioxide, creating the bread’s airy texture. Different types of yeast (active dry, instant, or fresh) require varying activation methods. Water affects the dough’s consistency and the bread’s final texture. Salt enhances flavor and strengthens the gluten structure. Sugar provides food for the yeast and contributes to browning.
The importance of kneading: Kneading develops the gluten strands, creating a strong network that gives the bread its structure and elasticity. Proper kneading results in a smooth, pliable dough that can hold its shape.
The rising process: Yeast consumes sugar and produces carbon dioxide gas, causing the dough to rise. A warm, humid environment is ideal for optimal yeast activity.
Temperature control: Emphasize the importance of maintaining the correct water temperature for yeast activation (around 110°F/43°C).
Kneading techniques: Explain different kneading methods (such as the slap and fold technique) for various dough consistencies.
Rising environment: Provide tips for creating a warm, humid environment for the dough to rise, such as using a proofing box or placing the dough in a turned-off oven with a bowl of hot water.
Baking temperature and time: Recommend specific oven temperatures and baking times based on the size and shape of the bread.
Cooling: Explain why it’s important to let the bread cool completely before slicing to prevent a gummy texture.
Storage: Offer suggestions for storing bread to maintain freshness.
ADVERTISEMENT
