Ingredients for 4 people
500 gr of flour
150 gr of warm milk
2 eggs and an egg yolk
2 teaspoons of sugar
10 gr of salt
A bag of lyophilized brewer’s yeast
100 gr of butter at room temperature
The egg whites left whipped
Turn on Freddy with the rising function. Mix the lyophilized yeast with the flour. Make a fountain by placing salt and sugar on the outside. Place warm milk and eggs in the center of the fountain. Work well until you get a stick. Gradually incorporate the soft butter. If you have a robot, a kneader even a bread machine you can use them to make the operation easier and faster. Place the dough in a bowl, close with plastic wrap. Place in Freddy with the natural proofing function at 26ºC for an hour.
SMALL BREADS PREPARATION
After the time, the dough will be more than doubled. Take a 28 cm diameter mould. Make balls no bigger than an apricot (the size will be your choice, also based on the aesthetic result you want to achieve). Brush the top surface of the buns with egg white and sprinkle each bun with a different seed. Place the balls inside the mould, choosing how to aesthetically match the different seeds and spacing them a little because leavening will fill all the spaces.
PROOFING OF THE SMALL BREADS
Place the mould in Freddy with the natural proofing function at 26ºC for an hour until the balls are doubled. For an even stronger proofing, put on the bottom of the Freddy a bowl with boiling water, which steam will not form a crust dough.
After 45 minutes turn on the oven at 175ºC. At the end of the rising hour remove the pan from the Freddy and place it directly in the oven. Cook for about half an hour until the sandwiches are beautiful golden on the surface.
Cool in Freddy for 30 minutes. In this way the bread will remain soft for longer because the blast chilling will lose less moisture.
You can make two bread cakes and freeze one in Freddy for two hours, freshly extracted from the oven. You’ll always have sandwiches, just you just made.