(adapted from Barry Harmon's Artisan Bread Baking)
16 oz. all purpose flour
5 1/4 oz. warm water (100 - 110 F)
5 1/4 oz. warm milk (100 - 110 F)
1 packet or 2 1/4 tsp dry active yeast
2 tsp salt
Use extra flour for the counter and extra milk and flour for glazing the baps before putting them in the oven.
- Sift the flour and salt together in a large bowl. Make a well in the bottom.
- Mix the yeast and milk, then the water. Allow to sit about 5 minutes to let the yeast proof.
- Add the milk mixture to the flour mixture. Mix together to form a soft dough.
- Knead the dough lightly in the bowl (I used a mixer). Form into a ball, then cover with clear film and leave to ferment for 1 hour in a warm place, or until doubled in size.
- While the dough is rising, grease two baking sheets, or line the baking sheets with parchment paper.
- Turn the dough out onto a lightly floured surface and deflate it slightly.
- Divide the dough into 10 pieces (approximately 2 3/4 oz.).
- Knead each ball lightly. Using a rolling pin, shape each piece into a flat round (approximately 3 1/2 inches in diameter).
- Transfer to the baking sheets, spaced well apart, and cover with oiled film.
- Let rise in a warm place for 30 minutes.
- Preheat the oven to 400 F.
- Press each roll lightly in the center with three fingers to equalize the air bubbles.
- Brush the top of each roll with milk, and dust with flour.
- Bake for 15 - 20 minutes, or until lightly browned.
- Dust with flour, and allow to cool slightly. Serve warm.
Yield: 10 rolls
I discussed this recipe here.