When you live in Asia, or at least in Singapore like me, what you miss the most from the very beginning is the crunchy and fragrant bread made the Italian way. After two years in Singapore I still don’t get the reason why the bread here is so chewy: is it the high humidity that makes the bread so chewy, or is it the water?
To overcome this issue, I started to bake the bread myself, making a bunch of buns to freeze and then thaw when necessary.
RECIPE:
White Bread Buns
| SERVINGS: 8-10 buns | |
| Preparation time: 2h | Baking time: 12-15min |
| Total time: 2h 15min |
INGREDIENTS
- 310g water
- 6g fresh yeast
- 500g Type 0 flour
- 20g sugar
- 40g EVO oil
- 10g salt
- white, or black, sesame seeds
METHOD
- Mix flour, yeast, sugar and 300g water in a bowl. After 4-5 minutes, mix in the remaining water and salt. Knead until obtaining a smooth dough. Then add the oil and slowly knead.
- Transfer the dough into an oiled bowl. Cover the bowl with a towel. Let the dough untouched until doubled in size (about 50 minutes at room temperature).
- Divide the dough into portions of 100g and roll each into a ball.
- Brush the buns with EVO oil, and sprinkle some sesame seeds. Cover with parchment paper and let them proof until doubled in size at room temperature (about 50 minutes).
- Preheat the oven at 240°C (static mode).
- Bake the buns for about 12-15 minutes.
mad and delicacy 