Lemon Milk Bread - soft and fluffy that it's dubbed 'Golden Pillow'

The aroma of this lemony bread filled the entire kitchen.....so delicious!

Lemon Milk bread ‘Golden Pillow’

(for Vegans, replace the egg with soy milk and butter with EVO)

Ingredients:

Sweet Levain:

50g Active sourdough starter

50g water

50g White bread flour (WBF)

15g sugar

Dough:

320g WBF

20g sugar

1 large egg, leave 1.5 tbs for egg-wash

50g milk

1 medium lemon – juice & zest

30g butter

Topping:

Egg-wash – 1.5 tbs egg + 1 tsb water

Melted butter

Method:

1. Mix all ingredients for the sweet levain and put in fridge overnight.

2. Mix the WBF, egg and milk well till you get a window pane.

3. Add all other ingredients and then the butter. Knead till you get a smooth pliable dough.

[TIP: If the dough is still too sticky, add about 10g flour and knead till it's non-sticky.]

4. Let dough rest till it doubles in size.

5. Punch the inflated dough down and divide on floured surface into 4-5 pieces depending on preferences.

6. Shape by folding each piece inwards in a E-W-S roll and line them in greased tins.

7. Proof for 1-2 hours till they've grown in size and egg-wash the top of buns.

8. Bake in oven 180 deg C for 20 mins or till golden brown. Brush with melted butter to get that extra shine. ENJOY!