Soft bread buns

I have finally found a nice recipe for really soft bread buns (baps,barms,teacakes,cobs or any other terms) to me its the good old bread bun!

This recipe also can be made as a nice soft loaf.

450g Plain flour

1/2 cup of luke warm milk

1/2 cup of luke warm water

1 egg

2 Tablespoons of oil

1 teaspoon of salt

3 teaspoons of sugar 

1 sachet of dried yeast or two heaped teaspoons of fresh yeast

Mix the sugar,warm milk and fresh yeast in a cup until it activates and starts to froth,if you are using dried yeast ignore this part.

In your mixing bowl place the water,milk,yeast,sugar,egg,oil and give a little stir.

Add the flour and then the salt.

If using a machine knead for 6 minutes,by hand knead for 10 minutes.This is a damp dough so don't be tempted to add too much flour if your hand kneading.

Place the kneaded dough into a lightly oiled large bowl and cover with lightly oiled cling film for about 45 mins-1 hour.

Once the dough has risen turn out onto a floured work surface and give another knead for 2 minutes.

Shape into equalish balls and put on a baking tray,I use foil cos I'm lazy and it saves me extra washing up,just chuck the foil out at the end.

Cover with a clean tea towel and leave to rise for about 30 minutes.

Heat oven to 170* gas mark 3.Bake until nice brown colour,large buns take roughly 20 minutes small ones 15 minutes and a 2lb loaf takes roughly 30 mins.

Once out the oven put on a cooling rack to cool,don't leave on the tray as they go soggy on the bottom and nobody likes a soggy bottom!

These need to be stored in an air tight container,remember fresh bread does Not last as long as shop bought bread. These freeze well,I usually make a double batch for the week and freeze individually for packed lunches.