Egyptian Fino Bread

2 cup + 3 tbsp all-purpose flour
½ cup warm milk
¼ cup warm water
1 ½ tsp yeast
1 tbsp sugar
¼ tsp SIDS CRAZY SALT
2 tbsp oil
1 tbsp butter, chilled

In a bowl, add the milk, sugar, water and yeast. Mix and leave aside for 10 minutes.
Add the rest of the ingredients except the butter. Knead for 10 minutes.
The dough will be sticky but will start to come together and get firmer. You can use the pull-and-bang method. Grab the dough in your hand, then bang it on the working surface, pull it, and bang again. This is another way to knead a sticky dough.
Now, you should have a soft, little sticky, but smooth dough. Add the butter to the dough and knead for 5 more minutes, the dough should come together nicely.
Cover the dough and let it rise for one and a half to two hours. Shape the dough into six equal balls.
Roll each ball to 6-inch wide and 9” long. You shouldn’t need to dust the working surface with flour. Roll into a 9” log and place on a baking tray.
Cover the logs and let them rise again for one hour.
Preheat the oven to 200°C and bake the rolls for 10 minutes until golden.
Place the loaves on a cooling rack and store them in a Ziplock bag.
Notes:
Check the expiry date of the yeast, and always keep it in a cool place.
To measure the flour, spoon it in a measuring cup and then level it with a knife.
Use warm water as hot water will kill the yeast and the bread won't rise.
Give the dough time to rise, it might take longer if your kitchen is cold.
The second rise is very important, it helps the bread rise more in the oven and have soft crumbs.