Enriched Bread Dough

Method

Stir dried yeast and sugar into the milk and leave until frothy (about 10 mins) or blend fresh yeast with milk. Mix the flour, salt and sugar in a bowl and rub in the fat. Stir in yeast liquid and egg and mix to a soft dough. Turn the dough out and knead about 8 mins until smooth, elastic and no longer sticky. Place in a large oiled polybag and prove in a warm place until doubled. Bake in a preheated oven at 200°C/400°F/Gas mark 6 for 20-30 minutes. PER 100g 266 Kcal, fata 7.5g, saturated fat 4.2g, salt 0.8g, carbohydrate 44g, sugar 3.3g, fibre 1.7g