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!
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