This weekend, I decided to try out a couple of new tweaks to the standard white bread recipe and push the envelope by adding some extra ingredients to the mix.
I was pleased with last week’s effort, using normal olive oil certainly tasted a lot better than extra virgin oil. This time, I wanted to try unsalted butter which, I surmised, should remove all traces of oil taste and offer a more moorish flavour. It would also have the side effect of reducing the calorie count by a substantial amount.
The second tweak was to prepare the dough the night before and leave it in the fridge. In the morning, get it out of the fridge and leave it to reach room temperature. The dough was then cut and left in tins for another hour before baking.
So, almost same recipe, just left for longer to improve the flavour.