A soft white bread is still the nations favorite choice of bread but it does not have to be the sliced shop bought version which is fast produced on a daily basis consisting of far too many ingredients not recognised by the consumer.
Of course there is always the one bought from an Artisan bakery or you get baking by yourself.
Here is a recipe with a yeast-salt solution which makes the dough soft, pliable and keeps it longer fresh. I know, I know everyone will say ‘but the salt kills the fresh yeast’! Yes, the yeast cells are gone but the enzymes are there. (see Blog post for more detail)
Fancy fresh rolls to fill with organic bacon and free range fresh eggs for breakfast?
Here they are and you don’t even have to leave the house (just in case it’s raining and miserable cold) AND YOU KNOW what is in them.
You start the dough late afternoon of before you go to bed, mix it and maybe fold it few times and then put over night in the fridge. In the morning you only need another 90 minutes.