Crusty sweet bread with a difference
30ml oil
30ml condensed milk
25ml melted margarine/butter
1 egg, beaten
375ml lukewarm milk
3½ cups flour
1pkt instant dry yeast
beaten egg to brush bread with
Method
Preheat the oven to 180ºC. Spray and cook a bread loaf tin.
Cream oil, condensed milk, melted butter and salt together.
Add eggs and milk and mix well.
In a separate bowl, sift flour. Sprinkle yeast over and mix.
Add liquid mixture to flour and mix into a soft dough.
Knead for 15-20min until dough is smooth and elastic. Leave dough in large oiled bowl to double in volume. Cover lightly with clingwrap.
Divide mixture into half. Shape each half into a sausage and cut into equal sized pieces.
Shape pieces of dough into an oblong roll. Shape the dough as follows:
With the piece of dough on the working surface, roll each piece of dough into an oblong. On completing the shaping of the roll, place each roll next to each other in a prepared loaf tin. Repeat this technique with the rest of the dough.
Brush with beaten egg and leave to double in size. Sprinkle with sesame seeds.
Bake at 180ºC for 20min.
Serve with soup or salad
NB: In the loaf tin neatly place oblong pieces of dough next to each other, (along the width of the tin) to create mini loaves.
