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1
Combine the skimmed milk powder with the sugar and mix well.
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2
(This is to prevent the skimmed milk powder sucking up the moisture and lumping).
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3
Add the bread flour to a bowl.
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4
Add the sugar and skimmed milk powder on top of that and then the yeast on top.
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5
Add some milk warmed up to approx.
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6
40C, pour it onto the yeast, and mix well until the yeast has dissolved.
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7
When you add the milk we want the mixture to become a bit sticky.
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8
If the weather is dry sometimes the mixture will harden instead, so if this is the case try adding more milk.
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9
Add the salt and the rest of the bread flour and once the dough has clumped together turn it out onto a counter.
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10
Knead until smooth.
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11
At first it will be sticky and crumbly.
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12
Once smooth, gather the dough into a ball, closing up any cracks, and transfer to a bowl.
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13
Wrap with cling film and proof at 40C for 40 - 45 minutes.
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14
When it's done proving, insert a finger dusted in bread flower slowly into the middle.
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15
If the hole doesn't close up when you take your finger out, the bread is ready.
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16
Separate into 6 equal parts and roll into balls.
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17
Leave to rest for 10 minutes covered with a well wrung cloth.
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18
Roll the shapes back into balls.
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19
Place on a baking tray that has been dusted with sifted bread flour.
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20
Sift some more bread flour over the tops of the rolls and make a linear indentation with a pair of chopsticks on the top.
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21
Leave to prove for a second time at 40C for 20 minutes.
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22
Once proven again, they should expand slightly.
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23
Bake in oven preheated to 170 - 180C for 12 - 15 minutes.
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24
(Baking time will vary according to oven though so keep an eye on it).
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25
All done!
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26
If they're golden on the bottom as well as the top they're done.
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27
They should look like this when broken apart.
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28
This is what they look like when cut, you can see the fine grain here.
