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Homemade fresh bread

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favorite breadTried Tested
Our favorite:) I always bake this yummy Bread every now and then !!! Homebake always fresh

Ingredients:
500g strong white bread flour
1 tsp salt
7g sachet fast acting yeast
40g unsalted butter, plus extra for greasing the pan
Veg oil for greasing
1 egg

For the filling :
1/4 cup melted butter
1 tbsp of cinnamon
2 tbsp of sugar
6or the glaze:
1 tbsp of apricot jam and splash of water

Method:
Place the flour and salt into large bowl and stir until combined. Make a well in the center of the flour and pour in the yeast. Warm the milk and the butter in asmall saucepan until butter is melted and mixture lukewarm. Pour into the flour mixture add the egg and stir thoroughly until the contents of the bowl come together as a soft dough. Tip the dough on a lightly surface and oil your hands , knead the dough for five minutes until the dough is smooth and elastic. Place the dough in an oiled bowl cover with damp tea towel and leave to rise until double in size about 1 hour or more .
Tip the dough out on a floured surface, roll out the dough into rectangle about 30x20cm/12x8inch , brush the dough with melted butter evenly sprinkle cinnamon sugar mixture.
Tack down the long side of the dough nearest you by pressing it down onto work surface with your thumb.Roll the dough opposite long side towards you tightly, until the roll ois complete and tight. Cut the cinnamon into thick rounds about 4cm/1and3/4 inch.
Grease a deep roasting pan or baking tray with butter place the buns cut side up cover with damp tea towel and let it rise about 30 minutes to hour .
Preheat oven to 180C bake for 30 minutes or until the cinnamon is. Golden brown. Glaze with apricot jam while it is still warm then trnasfer to wire rack to cool completely
To make the glaze in a small saucepan warm the jam with splash of water and glaze the cinnamon.

Baked, and tried and tested by All joy’s lovely cooking

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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