Poppy Seeds Buns/Bread (2)

 

We can vary the texture and taste of buns/breads by varying (either adding, subtracting or reducing) the amounts and types of ingredients that go into making them. In this second version of my poppy seeds bread, I added some baking soda and it became much more delicious. As I also vary the other dry and wet ingredients, this bread is not as soft as the first one.

Ingredients:

• 500 g bread flour
• 30 g sugar
• 25 g poppy seeds
• 3 g salt
• 5 g baking soda
• 225 g warm milk
• 75 g butter
• 1 egg
• (Optional - 1 egg + 1 tbsp milk for egg wash)

Method:

• Activate the yeast - add sugar to some of the warm milk, stir to dissolve the sugar and sprinkle the yeast on top. Set aside for 5-10 minutes.

• Add the dry ingredients - bread flour, poppy seeds, baking soda and salt into the yeast mixture to the bowl of your stand mixer. 

• Once the yeast has been activated (there are bubbles in the yeast mixture), pour it into the bowl of the stand mixer.

• Then add the remaining warm milk and egg to the bowl.

• Mix and knead the ingredients.

• When the dough has formed into a ball, add the butter to the bowl.

• Continue to knead the dough till it is smooth and elastic. Then transfer it to an oiled bowl.

• Cover the bowl with cling wrap and put a damp towel over it.

• Let the dough proof in a warm place till it has doubled in size.

• Lightly flour or grease your table top.

• Remove the dough from the bowl onto the floured / oiled surface.

• Punch out the air from the dough and knead it for about 5 minutes.

• Divide the dough into two.

• Roll them up into balls and place each ball into a round pan which has been greased and lined with parchment paper.  

• Let the dough proof until it has doubled in size.

• Pre-heat the oven at 175 degrees C.

• Bake the dough for 28 - 30 minutes until the buns are golden brown.

• You may:

• Eggwash (just egg yolk with some water) the dough just before baking.
• Brush the bread with butter immediately after you take the bread out of the oven.

•  Let them cool down on a metal rack before slicing or cutting them up.

• Enjoy.