Freshly baked bread is one of the best things to have for breakfast, especially if it's buttered, toasted and covered with homemade jam. This pillowy soft bread rises overnight in the refrigerator, giving you the opportunity to shape and bake it in the morning. Although it has honey, the bread isn’t overly sweet; the flavour is well-balanced and just right for sweet and savoury breakfasts. It toasts well and it’s lovely to serve with dippy eggs and sweet spreads. As with all breads, you can brush it with butter as soon as you take it out of the oven, to give it a shinier and softer crust.
Ingredients
450 grams plain flour
2 teaspoons dried yeast
200 grams plain yoghurt
120 ml milk
5 tablespoons vegetable oil
2 tablespoons runny honey
1 teaspoon salt
2 tablespoons vegetable oil, for brushing
Preparation
Make sure the yoghurt and the milk are at room temperature. Sift the flour twice and set it aside. Take a large bowl, add the yoghurt, milk, oil and salt and whisk it well. Add half of the flour, whole quantity of yeast and mix very well with a wooden spoon, until a creamy batter forms. Then, start adding the rest of the flour, mixing with a wooden spoon at first, then kneading with your hands, until all of the flour is used up. The dough should be very tacky, but shouldn't stick to or remain on your hands. Wrap the top of the bowl tightly with plastic wrap and place it in the fridge for about 12 hours (best overnight). Make sure the bowl is tightly wrapped, so the dough does not dry out during the night.
Once the dough is risen and ready, take it out of the bowl and gently knead it, on a well floured surface, for a few minutes, just to warm it up a bit. Roll the dough on the surface until a long rope shape forms, then coil it around to make a spiral. Transfer the dough spiral to a large baking sheet lined with baking paper. If it is easier and more comfortable that way, you can form the spiral right on the baking sheet. Let the dough rise, at room temperature, for about an hour or so. Once risen, brush the dough generously with oil and bake it, in a preheated oven, at 200˚C (400˚F) for about 25 minutes.
