Homemade Easy Bread

Name: Homemade Easy Bread
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 150 ml Milk; 15 grams Butter (or margarine); 2 tsp Dry yeast; 2 tbsp Sugar; 1 pinch Salt

cookpad.japan @cookpad_jp

I slightly changed a recipe a friend taught me!

This bread is delicious with something kneaded into the dough too.
If you are adding something, add it at step 11.
I recommend trying wiener sausages, chocolate, cheese, or jam as additions. Recipe by Ichigomusume

I slightly changed a recipe a friend taught me!

cookpad.japan @cookpad_jp

I slightly changed a recipe a friend taught me!

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Ingredients

12 servings

200 gramsBread (strong) flour
150 mlMilk
15 gramsButter (or margarine)
2 tspDry yeast
2 tbspSugar
1 pinchSalt

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Steps

1

Mix the dough: Put the milk and butter in a bowl, and warm them up for 60 seconds (at 500 to 600w).
2

Add the dry yeast and mix in with a whisk. Next, add the sugar, then the salt, then add 1/2 of the bread flour.
3

When the mixture is no longer floury, add the rest of the bread flour. Mix it round and round with cooking chopsticks until the dough comes together.
4

1st rising (proofing): Press a sheet of kitchen parchment paper on the dough so that it adheres to it, and microwave on a low setting (at 150-200w) for 60 seconds.
5

When the dough comes out of the microwave, the 1st proofing is done!!
6

The basic bread dough is now complete. It won't have risen at this point so it won't look any different.
7

Shape the dough: Flour the work surface and the top of the dough a little, and divide the dough into 12 pieces.
8

Flour your hands too, and pull the dough to roll in the seams and form round balls. Pinch the seams closed securely.
9

Line up the rolls seam side down on a work surface, cover with a sheet of kitchen parchment paper and put a tightly wrung out moistened kitchen towel on top of that. Leave to rest for 10 minutes.
10

Press down gently on the dough to deflate.
11

Round off the dough again, pulling the seams into the middle. Pinch the seams closed securely.
12

2nd rising/proofing: Line a heatproof plate with kitchen parchment paper, and gently place the dough balls around the edge of the plate. Cover with a piece of kitchen parchment paper.
13

Place 4 disposable chopsticks on the bottom of the microwave, so that the bottom of the dough will be microwaved too.
14

Place the plate with the dough on top of the crossed chopsticks, and microwave on a low setting (150 to 200w). If you are doing all 12 rolls in one go, microwave for 60 seconds, if doing it in two batches of 6 each, 30 seconds per batch.
15

Take the plate out, and transfer the dough, kitchen parchment paper and all, onto a baking sheet. Cover with a tightly wrung out moistened kitchen towel and leave at room temperature for 10 to 20 minutes, until the dough increases to 1.5 times its original size.
16

Preheat the oven to 200°C in the meantime.
17

Bake: Take the kitchen towel and the paper on top, put the baking sheet on the upper rack of the oven, and bake for 8 to 10 minutes.
18

When the sides of the rolls are golden brown, they're done!!