This basic bread recipe results in a light and fluffy loaf. I have divided the dough into individual rolls, but you can keep the dough whole and press it down to form a village style loaf, easily pulled apart and ideal for sharing.
3 Cups 00 Flour
1 tbsp Yeast
1 tbsp Sugar
1/2 tsp Salt
1 Cup Milk
1/2 Cup Water
Flour for dusting
In a large bowl mix flour with yeast, sugar and salt. Make sure salt and yeast are placed separately – salt will kill the yeast while sugar will feed it.
Make a well in the centre of the flour and pour the liquids in gradually while mixing by hand. Mix thoroughly until all liquid is incorporated. Mix until you have a dough and turn out onto a floured surface.
Knead dough until it is smooth and feels elastic. Knead some more, then put back into bowl, covering with cling film.
After 1 hour when dough has doubled in size, take cling film off and push down. Form dough to desired shape, and lay on floured baking tray. Cover with tea towel and leave to rise again for 30 minutes, a d in the meantime pre-heat oven to 200 degrees C.
Just before baking, brush dough with milk and sprinkle with sesame seeds.
Bake for 20 – 25 minutes, until loaf is a caramel colour.
Leave to cool on a rack before eating and store in a tin one cooled.