DOUGH

Bread Machine:

• Add the milk, butter and egg to your bread machine pan.
• Then add 450g (3⅔ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible.
• Set your machine to make dough.
• On a well-floured surface (the dough will be sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Gently heat the milk in the microwave until just lukewarm (around 37–40°C / 100–105°F). Stir in the butter (it will soften nicely).
• Add the milk and butter mixture to your stand mixer bowl along with the egg. Work together until everything is well mixed.
• Then add 360g (3 cups) of flour along with the remaining ingredients. Mix until combined.
• Gradually add extra flour as needed one tablespoon at a time, allowing it to incorporate fully before adding more. You may not need the full amount stated, or you could need more. Be careful not to add too much, as this will make the bread dense.
• After a few minutes, the dough will start to pull away from the sides of the bowl. You may notice your machine working a little harder (mine starts to make a clumping sound). The dough will still be sticky and will slip easily from the paddle.
• Using a spatula, scrape the dough from the paddle. Add a little more flour and continue kneading until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky, but not stick to your fingers.
• Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
• Knock back the dough on a lightly floured surface and form it into a rough ball.

For both methods:

• When the dough is ready, pre-heat the oven to 225°C (437℉) and line one or two large baking trays with parchment paper.
• Divide the dough into eight fairly equal amounts.
• Take each one, and using your hands, roll into a rough ball.
• Roll each ball out (with a rolling pin) so that the length is slightly longer than the width (see note 4).
• Repeat with the remaining seven dough balls, and place onto the prepared trays allowing space between them.
• Cover with a tea-towel and let them rest again for around 15 minutes.
• Bake for around ten minutes (they are ready when dark brown spots start to appear).
• Remove from the oven, cover with a tea-towel and gently push down on them so that any air escapes. Be careful: the steam is hot.

Garlic butter:

• Mix the softened butter with the crushed garlic.
• Brush or spread over the warm bread, sprinkle with sea salt and a little fresh coriander.
• Serve while still warm (keep them covered until ready to eat). Enjoy!