150g top flour
350g high protein flour
1 tbs instant dry yeast
10g salt
260g water
30g butter
For glazing ( I never do)
Melted butter
1) mix all ingredients (except butter)
And beat at low speed for 1 min add in butter n mix at medium speed for 8 min until elastic n smooth
2) leave the ferment for 1hour until double in size
3) scale the dough into 60 g each , round up n rest for 5 min
4) roll dough into a rectangle then roll up tightly , arrange onto the baking tray n leave to proodf for 1 hour until double
5) bake at 200 0c for 25 min or until crust turn brown done remove n leave the bread cool on the wire rack
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