SHOPPING LIST: Cooking Skills: Bread 2, Chapter 6 (Folded and Laminated Breads)

Strong white bread flour (about 3 kg across the recipes), fast-action yeast, salt, caster sugar, light brown sugar, ground cinnamon, milk, a lot of butter (about 600 g), garlic, parsley, mature cheddar, pasteurised mozzarella, mustard powder and eggs with the British Lion mark. A rolling pin, baking trays, a loaf tin and a cool kitchen.

Cinnamon swirl loaf
[ ] 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
[ ] 1 Lion-marked egg
[ ] 230 ml lukewarm milk
[ ] 30 g butter, melted, for the filling
[ ] 60 g light brown sugar, for the filling
[ ] 2 tsp ground cinnamon, for the filling

Garlic pull-apart bread
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 40 g butter, softened
[ ] 300 ml lukewarm milk
[ ] 80 g butter, softened, for the garlic butter
[ ] 4 garlic cloves, crushed
[ ] 2 tbsp chopped parsley
[ ] 100 g pasteurised mozzarella or cheddar, grated

Cheese-layered rolls
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 30 g butter, softened
[ ] 300 ml lukewarm milk
[ ] 150 g mature cheddar, grated
[ ] 1 tsp mustard powder
[ ] 1 egg, beaten, for glazing

Croissants, simplified
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 50 g caster sugar
[ ] 280 ml cold milk
[ ] 250 g cold butter (ideally a block with at least 80% fat), in one block
[ ] 1 egg beaten with 1 tbsp milk, for glazing

For the experiments
[ ] Extra butter and dough ingredients for small test batches