Fresh bread, every morning
Baking fresh bread for breakfast can be a last-minute decision when you have dough ready in the fridge.
Use half the amount of yeast and store dough in fridge for up to 3 days, covered with oiled reusable wrap or cling film. A slow, cold rise will give the bread even more flavour. In the morning, take out enough dough for rolls (approx. 50 g each). With floured hands, gently shape them into balls, keeping as much air as possible in the dough, and leave them to rise briefly while you preheat the oven to 180-200ºC. Bake for 15-18 minutes and enjoy freshly baked bread for breakfast.