Step-by-Step Guide to Prepare Homemade Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Super Quick Homemade Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls using 7 ingredients and 7 steps. Here is how you cook that.
I wanted to make some fluffy, freshly-baked bread for morning and arrived at this recipe after a lot of trial and error.
Our oven is a conventional electric oven so you can switch it on and still bake fantastic bread without preheating.
During Step 3, make sure that the cloth doesn't stick to the top of the bread. Recipe by Tomutomu
Ingredients and spices that need to be Take to make Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls:
- 120 grams Strong (bread) flour
- 30 grams Cake flour
- 2 tbsp Sugar
- 1 pinch Salt
- 1/2 tsp Dry yeast
- 100 ml Milk
- 15 grams Salted butter
Steps to make Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls
- Make the bread dough and prove once. I make my dough in a bread maker that's fitted with special dough kneading blades, but you can knead by hand if you'd prefer.
- After the first proving, split the dough into 3, and place them in a cake tin that's been greased with a small amount of oil. I use a cake tin to make it easier to put the dough in the fridge.
- To stop the dough from drying out, place a well-wrung damp cloth over the top of the tin. Then cover the cloth with some cling film.
- Then place the tin into the fridge and leave the dough to prove for a second time overnight. I always place the dough in the fridge sometime around 10 or 12 pm.
- In the morning, take the tin out of the fridge, peel off the damp cloth, and put the tin in the oven.
- Don't bother with preheating. Simply set your oven to 200°C and bake the bread for 17 minutes.
- It's ready!
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