Serves 1
Directions
- 1Add high protein flour, sugar, instant dry yeast, one egg, and milk to the mixer bowl.
- 2Knead the dough for 5 minutes.
- 3Add butter and salt to the dough.
- 4Knead the dough for an additional 9 minutes.
- 5Place the dough in a bowl, cover it, and let it rest for 60 minutes.
- 6Punch down the dough to release air.
- 7Transfer the dough to a floured working surface and flatten it.
- 8Separate the dough into 4 pieces, each weighing 255g.
- 9Form each piece of dough into a ball.
- 10Cover the dough balls and let them rest for 20 minutes.
- 11Take one dough ball, flatten it, and roll it out with a rolling pin.
- 12Fold the rolled-out dough twice.
- 13Roll the folded dough into a long strip.
- 14Roll the strip of dough tightly into a cylinder shape.
- 15Place the rolled dough into a bread mold (250g size).
- 16Repeat for all dough pieces and cover the molds.
- 17Let the dough rest in the molds for 60 minutes.
- 18Bake in a preheated oven. For a tender texture, bake at 160°C top heat and 180°C bottom heat for 30 minutes. For a crispy texture, bake at 160°C top heat and 200°C bottom heat for 28 minutes.
- 19Remove the bread from the molds and let it cool.
- 20Slice the bread for serving.
Ingredients
- 515 g high protein flour
- 35 g sugar
- 9 g instant dry yeast
- 1 egg
- 360 ml milk
- 45 g butter
- 8 g salt
- flour
Equipment
mixer bowlbaking traybread moldsrolling pinovenknife
Tips
- Place on the lower-middle rack of the oven with a baking tray underneath. Using a baking tray helps to control uneven oven temperature.
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