Basic Bread Dough Using a Bread Machine

Name: Basic Bread Dough Using a Bread Machine
Cuisine: American
Ingredients: 240 grams Bread flour; 20 grams Superfine sugar (white castor sugar); 25 grams Butter (or margarine); 4 grams Salt; 160 ml Milk (You can use low fat milk); 3 grams Dry yeast

cookpad.japan @cookpad_jp

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.

If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.

If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

cookpad.japan @cookpad_jp

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.

If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

It doesn't matter if I'm making sweet bread or savory bread this is the dough that I always start out with. When baked, it's fluffy and fresh, but the next day it will still be delicious and soft.

If you don't have milk, you can use water and 2 tablespoons of skim milk powder. Recipe by mio*.

Saved

Ingredients

240 gramsBread flour
20 gramsSuperfine sugar (white castor sugar)
25 gramsButter (or margarine)
4 gramsSalt
160 mlMilk (You can use low fat milk)
3 gramsDry yeast

Saved

Steps

1

Put all of the ingredients into a bread machine and put the dry yeast into the yeast compartment. Set the machine to make the dough.
2

Take out the dough and divide it into 8 portions. Use flour if necessary first before dividing it. (By the way, if you divide it into 8 portions, 1 portion should weigh 60g)
3

Once you have formed the portions into balls, cover them with a tightly wrung out damp towel and let them sit for 15 minutes.
4

Afterwards, roll in any fillings you like. Let them rise a second time, and then bake them.
5

This time, I made them into ham rolls. The ID for that recipe is