l may not want to admit it but I’m a carb addict. I love my bread, even if I try to manage my addiction. So whenever something goes wrong, the life gets tiny bit more stressful the first thing that comes to my mind is warm, fluffy, white bread.
I attempted this bread after after three cake catastrophes to prove myself that I actually know how to bake. It was tricky task as I usually screw up on bread rolls (I know that by name it’s a bread, but technically that are bread rolls put in a circle). Official reason for making it was to use the abundance of sage. I still have loads of it, so any other ideas are welcomed.
It may not look pretty, as I didn’t put much effort into shaping it, but it tastes pretty amazing, especially when sliced, toasted and patted with butter. It’s fluffy, slightly sweetish and I like to eat it with a tomato salad.
Recipe adapted from Hairy Bikers
- 150ml whole milk, plus extra for glazing
- 150ml water
- 400g strong white flour
- 1 tsp caster sugar
- 7g sachet fast-action dried yeast
- 1 tsp fine sea salt
- 15g butter
- 1 Tbsp vegetable oil, plus extra for greasing
- 1 large onion, peeled and chopped
- 1 garlic clove, crushed
- 15-20 sage leaves, chopped, plus extra for garnish
- freshly ground black pepper