(using Butter Roll recipe)
Since I wanted to used up my leftover wheat flour, I reduced bread flour from 500g to 400g and used 100g of wheat flour as substitute.
Ingredients make 24 pcs of bread
Bread flour 500g (today I used 400g bread flour and 100g wheat flour)
Sugar 5 tbs
Salt 1 tsp
Yeast 8g
Milk room temp 280ml
Egg L size 1
Butter 90g
Filling: bacon and cheese cut into small pieces
How to make:
Mix all ingredients except butter, using wooden spoon. Put butter in and mix roughly. Transfer rough dough onto the kneading board (in my case, onto my wooden dining table).
Start kneading by hands, pull and fold, over and over. It may take around 10 minutes. Roll dough on the board left to right forming alphabet 'V' for about 30-40 times. After that you can throw the dough and bang on the table for a few times.
When dough becomes shiny and elastic, it means that dough has reached window pane stage.
Form a big round ball and pinch the bottom part to prevent gas coming in. Put in a big bowl and wrap. Ready for first fermentation. If you have bread proofer, do at 40 degree celcius for about 40 minutes. If you proof bread under room temperature, it may take longer from 50-60 minutes. Dough should double in size after first fermentation.
Do finger test. Punch dough 3-4 times. Put dough on the table/board. Divide dough into 23 to 24 pieces of small balls weighing about 40 gram each.
Cover with wet cloth, do 10 minutes benchtime.
Flatten each dough and put the bacon and cheese filling. Close the bottom part by pinching the dough. Cover by plastic wrap and wet cloth.
Second fermentation 40-50 minutes.
Do eggwash. Then cut the top part of the bread with scissors forming a '+'. Put some cheese inside the + cut.
Preheat oven at 190 degrees celcius and bake for 20 minutes or depending on your oven. Lastly, pinch some dried parsley on top for garnish.
Note: if you have bread kneader or bread maker/mixer, please feel free to use it. Kneading 500 gram of flour by hands need some practice, techniques and power.
