This Windsor bread is not just super soft its ultimately soft! So soft that their golden brown crust are super soft too! Yum!
- 0.85 cup Water
- 2 tbsp. Sugar
- 1 tsp. Yeast
- 2 cup Bread flour/Wheat flour
- 1/2 tsp. Salt
- 2 tbsp. Olive oil
- Mix water, sugar, and yeast.
- Mix bread flour/wheat flour and salt into dough.
- Stir olive oil into the dough with a spatula. Cover and let the dough rest for about 20 minutes.
- After 20 minutes, continue to mix the dough and it will become smooth. Cover the dough and let it rise for about 1 hour.
- After 1 hour, the dough is ready for fermentation. Sprinkle some flour on the mat to prevent sticking, then transfer the dough to the mat. Sprinkle some flour on the mat to prevent sticking, deflate the dough and flatten it. Fold four times and round it up.
- Divided into 3 parts. Round each portion of dough. Continue rounding each portion of dough. Rest for about 15 minutes.
- After 15 minutes, take out a loosened dough. Deflate the dough. Roll out long. Turn over and deflate. Fold both sides to the inside. Turn it over and roll it out longer with a rolling pin. Turn over and press one side thinner. Roll it up from the other side. Pinch tightly at the end. Put into the mold.
- Continue making the rest of the dough, deflate the dough and roll it out long. Flip the dough over and fold the sides inwards. Turn it over and roll it out longer with a rolling pin. Turn it over and roll it up. Close the mouth and pinch it tightly, and put it into the mold. Cover the dough and let it rise in a warm place for about 50 minutes Rise until the dough is 80%-90% full in the mold. Bake at 340 °F/170 °C for about 25-30 minutes.