And this year one of the new items on the menu will be this delicious, moist and buttery "pull bread". Just perfect to bake of in the morning and fill the kitchen with the welcoming scent of freshly baked bread.
Start the recipe in the late morning the day before you want to bake the bread - don't worry, it's a matter of seconds.
Oat and syrup pull bread
This recipe makes 1 bread with 12 buns
100 g water
1 tsp active dry yeast
100 g all-purpose flour
80 g butter, diced
160 g full fat milk
1 tbsp unrefined cane sugar
100 g oats
2 tbsp dark syrup
2 tsp fine sea salt
500 g all-purpose flour
3 tbsp melted butter
Start in the late morning the day before you want to bake. Pour water into a small bowl and sprinkle over yeast. Let it stand for a few minutes to dissolve and activate. Give it a stir and add flour. Mix well. Cover with a cloth and leave on your work surface for about 2 hours until the surface is full of small bubbles.
For the bread. War, milk in a small saucepan. Place butter in the bowl of your standing mixer, add warm milk and stir to melt the butter. Once melted add sugar, oats, syrup and salt, mix well and leave to cool a bit. Add egg and starter and give it a good stir. Add flour and place in the mixer with the dough hook attached. Mix for 5 minutes on low speed, scrape down the sides and mix for a further 5 minutes. Cover bowl with a cloth and leave to rise until double in size, about 4 hours. Butter and flour a 20 cm round baking tin.
Once dough has risen, pour onto your flour dusted work surface and knead it lightly. Divide dough into 12 pieces, about 90 g each, and knead/shape into small buns. Working with one at a time, press each bun into a rectangle. Brush with a little melted butter, then roll it up from the short side and press the edges/sides together to form a round bun. Place bun in the prepared tin, 3 in the middle and the rest around these.
Glaze bread with the rest of the butter and sprinkle with a some oats. Let the bread rise for 1 hour on the work surface, then cover with a cloth and place in the refrigerator overnight to rise.
When you are ready to bake, remove bread from the refrigerator one hour before.
Preheat oven to 180c degrees and bake for 45-50 minutes until golden and brown. Take bread out of the oven and carefully lift it out of the tin and leave to cool and a wire rack.
Place the whole bread on the table and let your guests pull/break the bread apart. Perfect still lukewarm with cold butter and strawberry jam.....