Saturday morning bread

by , under food

wreath bread
I made the dough on Friday afternoon, starting with a bit of leftover prosphora dough. More flour, water and yeast, also salt, butter and golden syrup. I left it to rise slowly in the fridge, kneaded it through in the morning and started to make rolls when I realised it was a lot and the rolls would stick together anyway, so I made that a feature. Four rolls left over: I put one in the middle and three on the corners. The ones on the corners rose to stick to the wreath after all. Brushed with a glaze of milk and icing sugar when almost done.

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