Preparing bread for me is not a regular task, it has almost spiritual meaning. Bread is probably one of the first foods that our ancestors prepared and when I make bread, I feel like I travel back in time - to the roots. Many times people ask me why I make bread when I can buy it, like, it's not worth it to make it at home, you lose time, make mess in the kitchen. How can I explain the feeling that when I knead the bread dough I almost meditate and when I bake the bread and that awesome smell spreads, my senses are satisfied, my kids are happy and can't wait to get the bread from the oven. I wish every home smells like that from time to time, honestly.
So, these bread buns are one of the best I've made, so soft inside, aromatic, so tasty, perfect in every way. Adding egg to bread is new to me and it was a real hit, improves the taste, the texture and gives a better surface and color.
Ingredients:
- 1/2 cube yeast (20 g or 1 sachet dry yeast)
- 300 ml of warm water
- 1 teaspoon sugar
- 1 tablespoon melted butter
- 1 beaten egg
- about 550 g of flour
- 1 teaspoon salt
Preparing the buns:
- First knead the dough: dissolve the yeast in the water with the sugar, leave for 10 minutes.
- Then add the butter, the beaten egg (leave some of the egg for coating), salt and gradually add the flour. Knead a soft non-stick dough, form a ball and let it rise for about 1 hour.
- After 1 hour, knead dough shortly and leave it for another half an hour.
- Then divide it into 4 balls, place them on a baking tray, coat them with beaten egg and leave them to rise for 1 hour.
- Then, bake them at 190 C degrees (370 F) until they turn golden.
- The buns are as soft as cotton on the inside and slightly crunchy on the outside, one of the tastiest I've ever made.
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