Today I offer you a homemade bread recipe, something which is super rare on the blog! At home we eat very little bread, so I only bake it very, very rarely ... And then I wanted to bake individual rolls and freeze a large part of them in order to take them out. one by one from day to day, super practical for little bread eaters!
Also great for entertaining, it has a little effect in a bread basket in the center of the table, a bit like at a restaurant 😉 They are really very easy to make, to be honest.
Ingredients: (for 20 rolls)
- 500g of T55 flour
- 1 sachet of 25g of Demarle * bread dough mix (or 15g of salt + 10g of dry baker's yeast)
- 330g lukewarm water (between 25 and 35 ° C)
Preperation:
- In the bowl of a food processor, mix the flour and the dough mixture (or the yeast on one side of the bowl and the salt on the other).
- Once mixed add lukewarm water and knead on medium speed about 10min. The dough should form a ball on the hook, if it sticks a little too much to the wall of the bowl, gradually add a little flour.
- Cover the bowl with a cloth and let it rise near a heat source. Personally in my oven programmed at 35 ° C for 45min.
- This time spent degasing the dough by kneading it vigorously.
- Weigh the dough and divide its weight by 20. Then form 20 balls of equal weight by rolling them between the palms of your hands.
- Arrange your balls as you go in the indentations of the table bread mold * (if not directly on a baking sheet, they will just be less regular).
- Flour lightly the s bread s then incise the top. Cover with a cloth and let stand 30min.
- Preheat the oven to 230 ° C (traditional heat), place a small oven-safe container filled with water in the bottom of the oven to create steam which will allow you to have a crispy crust.
- Bake the breads for 10 minutes then lower the temperature to 210 ° C, continue cooking for 15 minutes.
- Let cool 2-3min then unmold the breads. Place them on a wire rack until cool.
