SHOPPING LIST: Cooking Skills: Bread 2, Chapter 4 (Enriched Doughs)

Strong white bread flour (about 3 kg across the recipes and experiments), fast-action yeast, fine salt, caster sugar, honey, butter (about 500 g), whole milk, eggs with the British Lion mark (about a dozen), vegetable oil, poppy or sesame seeds, light brown sugar, ground cinnamon, pasteurised full-fat cream cheese, icing sugar and vanilla. A loaf tin, a 30 x 20 cm tin and baking trays.

Soft milk bread
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 8 g fine salt
[ ] 50 g caster sugar
[ ] 40 g butter, softened
[ ] 300 ml lukewarm whole milk
[ ] 1 tbsp milk for brushing

Brioche buns
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 60 g caster sugar
[ ] 3 Lion-marked eggs
[ ] 60 ml lukewarm milk
[ ] 150 g butter, softened and cut into cubes
[ ] 1 egg beaten with 1 tbsp milk, for glazing

A plaited challah-style loaf
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 50 g honey or caster sugar
[ ] 2 eggs + 1 yolk Lion-marked eggs, plus 1 yolk
[ ] 60 ml vegetable oil
[ ] 150 ml lukewarm water
[ ] 1 tbsp poppy or sesame seeds (optional)

Cinnamon rolls
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 8 g fine salt
[ ] 80 g caster sugar
[ ] 50 g butter, softened
[ ] 1 Lion-marked egg
[ ] 250 ml lukewarm milk
[ ] 75 g soft butter, for the filling
[ ] 100 g soft light brown sugar, for the filling
[ ] 2 tbsp ground cinnamon, for the filling
[ ] 100 g pasteurised full-fat cream cheese, for the icing
[ ] 40 g butter, softened, for the icing
[ ] 100 g icing sugar, for the icing
[ ] 1 tsp vanilla extract, for the icing

For the experiments
[ ] Extra butter, sugar and yeast for small test doughs