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15 g/0.5 oz fresh yeast or 20 ml/4 tsp
dried yeast
30 ml/2 tbsp warm water
2 eggs, lightly beaten
225 g/8 oz/2 cups strong plain (bread) flour
15 ml/1 tbsp caster (superfine) sugar
2.5 ml/0.5 tsp salt
50 g/2 oz/0.25 cup butter or margarine, melted |
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Method:
Mix together the yeast, water and eggs,
then stir into the flour, sugar, salt and butter or margarine and mix
to a soft dough. Knead until elastic and no longer sticky. Place in an
oiled bowl, cover and leave in a warm place for about 1 hour until
doubled in size.
Knead again, divide into 12 pieces, then break a small ball off each
piece. Shape the larger pieces into balls and place in 7.5 cm/3 in
fluted brioche or muffin tins (pans). Press a finger right through the
dough, then press the remaining balls of dough on the top. Cover and
leave in a warm place for about 30 minutes until the dough has reached
just above the tops of the tins. Bake in a preheated oven at 230°C/
450°F/gas mark 8 for 10 minutes until golden.
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