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1
Mix the bread flour and salt well and make a small well in the center.
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2
Add the sugar and dry yeast to the well.
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3
Warm the milk to the touch and pour it onto the dry yeast.
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4
Stir everything together with a spoon.
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5
Once the ingredients are mixed, knead for about 5 minutes (see helpful hint 1).
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6
Let the dough rise in a 40C oven for 40 minutes (see helpful hint 2).
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7
After the first rising, dust the dough and press it down lightly.
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8
Fold in the four corners.
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9
Repeat 3 or 4 times.
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10
You'll find that the dough will become plumper.
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11
You might see that the dough is letting out some air bubbles.
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12
I usually feel reassured that the yeast is alive and well!
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13
Divide into 9 portions.
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14
Press them down lightly, and form into balls.
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15
Line a baking tray with sheet of aluminum foil and grease lightly with oil.
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16
Align the dough with the seams facing down.
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17
Let it rise (second rising) in 40C oven for 40 minutes (see helpful hint 2).
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18
Take it out once, and preheat the oven to 210C.
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19
While it's preheating, use a tea strainer to sift some flour onto the dough.
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20
Bake for 13 minutes.
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21
I baked it on the top rack for 8 minutes, then on the bottom for 5 minutes to get them nicely browned.
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22
Please adjust to your oven.
