I had half a cube of fresh yeast left from my Faschtewäje and since working with yeast is a piece of cake to me now, I thought I’d save myself the trip to the local bakery this morning. Instead I turned to Rachel Allen’s book ‘Bake’ for white yeast bread. You can find the recipe here.
It was really fun watching the yeast rise at all the different stages.
To this gooey mess:
To a proper dough:
Make your rolls in all shapes and sizes and leave to rise again.
Brush with egg wash and sprinkle with toppings of your choice. I made rolls with flaxseed, sesame seeds, sunflower seeds and a cinnamon sugar mix. That’s what they look like before baking:
And this after 20-25 minutes in the oven at 220 degrees Celsius:
And airy & light, too. I am chuffed to bits!