Ingredients:
1 packet active, dried, yeast
60ml warm water
280g plain, unbleached, flour, sifted
50g granulated sugar
1/2 tsp salt
120ml milk
50g butter
1 large egg, lightly beaten
Method:
Dissolve the yeast in the warm water and set aside. Meanwhile, sift the flour and salt into a large mixing bowl then stir-in the sugar until well blended. Combine the milk and butter in a pan and heat gently until thoroughly combined. Take the mixture off the heat and allow to cool until lukewarm then add the warm milk mixture and the yeast mixture to the dry ingredients. Blend to form a soft dough and knead until soft and elastic.
Transfer the dough to a greased bowl and cover with a damp tea towel. Set aside in a warm spot for about 90 minutes, or until doubled in volume. Knock the dough back after this time then pat into a thin layer in the base of a greased baking tin. Make certain that the dough is pressed some way up the sides of the pan.
Cover with a damp cloth and set aside to rise again, until doubled in volume (about 50 minutes). After this time the dough is ready to be filled and is typically used to make Czech Cheesecake but a chocolate custard filling also works well.
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