Indulge in the delightful aroma and fluffy texture of freshly baked Soft Breakfast Bread. This recipe offers a perfect blend of softness and slight sweetness, making it an ideal companion for your morning coffee or tea. Whether you enjoy it plain, with butter, or topped with your favorite spread, this bread promises a satisfying start to your day.
Ingredients
For the Dough:
- 200 ml (7 fl oz) warm milk
- 7 g (0.25 oz) dry yeast
- 20 g (1.4 tbsp) sugar
- 320 g (11.3 oz) wheat flour (divided into 100 g and 220 g)
- 1 egg white
- 30 ml (2 tbsp) vegetable oil
- 6 g (1 tsp) salt
- Extra flour for kneading and dusting
For the Flour Paste:
- 40 g (1.4 oz) flour
- 50 ml (1.7 fl oz) water
For Brushing:
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Activate the Yeast
To begin, combine the warm milk, dry yeast, and sugar in a large mixing bowl. Stir thoroughly until the yeast and sugar are completely dissolved. Sift in 100 g of wheat flour and mix well, ensuring there are no lumps in the mixture. Cover the bowl with a clean cloth or plastic wrap and let it sit in a warm place for 15 minutes. The mixture should rise and become frothy, indicating that the yeast is activated.
2. Prepare the Dough
Once the yeast mixture has risen, add the egg white and vegetable oil. Mix until fully incorporated. Next, sift in the remaining 220 g of wheat flour and add the salt. Stir until a soft dough forms. Transfer the dough onto a floured work surface and knead for several minutes until it becomes smooth and elastic. If the dough feels too sticky, gradually add more flour, a little at a time, until it reaches the desired consistency.
3. First Proofing
Lightly grease a bowl with vegetable oil and place the dough inside. Cover the bowl and set it aside in a warm place for 45 minutes, allowing the dough to double in size.
4. Shape the Bread
Once the dough has risen, transfer it back to the floured work surface. Shape it into one large ball, then divide it into 8 equal parts. Roll each part into a ball, lightly flouring the surface as needed. Flatten each ball to a thickness of 0.5 cm (0.2 inches). Roll each flattened dough piece into a tube shape, secure the edges, and then gently roll out again to elongate the dough. Press down on the ends to seal.
5. Final Proofing and Preparation
Place the shaped dough pieces into paper muffin tins or directly onto a baking tray. Cover them and let them rise for another 10 minutes. While the dough is resting, prepare the flour paste by mixing 40 g of flour with 50 ml of water until smooth. In a separate small bowl, mix the egg yolk with 1 tablespoon of milk to create an egg wash.
6. Decorate and Bake
Preheat your oven to 180°C (350°F). Brush each bread piece with the egg wash, ensuring a shiny, golden finish. Using a piping bag filled with the flour paste, create patterns on top of each bread piece for an elegant touch. Allow the bread to rise for an additional 10 minutes before placing it in the oven.
7. Bake the Bread
Place the tray in the preheated oven and bake for approximately 20 minutes, or until the bread is golden brown and fully baked. Keep an eye on the bread as baking times can vary depending on your oven.
8. Serve
Once baked, remove the bread from the oven and allow it to cool slightly. These Soft Breakfast Breads are best enjoyed warm, paired with butter, jam, or any spread of your choice. The soft, fluffy texture combined with the rich, golden crust makes for a delicious and comforting breakfast treat.
Nutritional Information (per serving)
Calories: 180 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 30 mg
Sodium: 180 mg
Fiber: 1 g
Sugars: 3 g
Yield: 8 servings
Enjoy the process of baking this simple yet delightful Soft Breakfast Bread. It’s a wonderful way to bring the warmth of homemade bread to your breakfast table, offering comfort and satisfaction in every bite.
