Menge
Makes 12 rolls

Zeitaufwand
Preparation: 20 minutes, plus resting and proving time / Cooking: 15 minutes

Zutaten

• 20 g [3 ¾ oz (2 tablespoons)] fresh yeast or 8 g (2 ½ teaspoons) fast action dried (active dry) yeast
• 1 teaspoon sugar
• 750 g [1 lb 10 oz (5 1/3 cups)] strong white bread flour, plus extra for dusting
• 2 teaspoons salt

Zubereitung

In a small bowl, mix together the yeast and sugar. Add 350 ml [12 fl oz (1½ cups)] warm water and mix again. Leave in a warm place for 15 minutes.

Put the flour in a large bowl, add the salt and stir together until the salt is dispersed through the flour. Gradually add the water to the flour, mixing with your hand until a rough dough forms (this can be done in a machine if desired).

Tip the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with a dish towel and leave to rest for 30 mi- nutes in a warm place.

After 30 minutes, remove the dough from the bowl and knock back. Shape the dough, transfer to a baking pan and allow to rise again for another 30 minutes.

Preheat the oven to 200°C/400°F/ Gas Mark 6.

Divide the dough into 12 pieces and shape into balls on the baking pan. Flatten the top slight- ly and dust with flour. Allow to rise again for another 25 minutes then bake in the preheated oven for 12–15 minutes, until very lightly browned.

Aus dem Buch: Jp McMahon, The Irish Cookbook