1. 500 g Shipton Mill Traditional Organic White (704) Strong flour
2. 1 tsp caster sugar
3. 1½ tsp salt
4. 10 g dried yeast
5. 150 ml warm milk
6. 150 ml warm water
7. 1 egg
8. 1 tbs olive oil
9. 5 - 10 g bread improver (optional)
1. Mix the flour, salt, sugar and bread improver (if used) in a large bowl, give it all a stir and then add the yeast. Make a well in the middle and then add the milk , water and oil (I mix them together) with the egg beaten in. Knead for 10 mins. You can also use your mixer fitted with a dough hook, it takes some of the grunt work out but isn’t as satisfying as kneading by hand! You should now have a slightly sticky but still pliable dough.
2. Place the dough in a lightly oiled bowl, cover with oiled cling film or a plastic bag (I use a small bin liner) and leave to prove until doubled in size. Once this is accomplished the dough is ready to be shaped.
3. To make rolls, divide your dough into however many pieces you require (this amount of dough will make 12 small rolls). Lightly flour baking sheets to suit your selected number of rolls. Cover and let prove again in a warm place until they have doubled in size.
4. Heat oven to 200 C / Fan 180 C / Gas 6, Brush with egg and sprinkle with sesame or poppy seeds if required, Bake for 15 - 20 mins until deep golden brown and well risen.
5. To make a loaf, shape the dough and place into a large tin (or two small tins), loosely cover with oiled cling film or plastic bag and set aside to prove again until doubled in size.
6. Heat oven to 200 C / Fan 180 C / Gas 6, bake for 30 mins (approx 20 - 25 mins for small loaves) until golden.