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1
Add the ingredients to a bread making machine and let it work through its first rising.
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2
Once it's risen to twice its size, cover your hands with flour and remove.
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3
Divide up into your desired portions.
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4
Make into round shapes and let sit, being careful not to let it dry out.
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5
For mini-rolls, let the dough sit for 10 to 15 minutes.
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6
For pound cakes, divide in two and let sit for 15 minutes.
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7
Shape the dough, and allow to rise a second time, being careful to not let them dry out with the preheating time in mind.
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8
You should aim to let them expand up to 1.5 to 2 times their previous size.
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9
Then bake at 190-180 C in the oven at 14 minutes.
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10
They're soft and moist.
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11
Once they've cooled off put them in a bag and seal right.
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12
This is the soft bread we always have at home.
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13
Here are two pound cakes with maple and cinnamon rolled in.
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14
Baked at 180 C for 15 to 20 minutes.
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15
Add some cooled taramasalata stuffing.
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16
After the proofing process make a cross-cut using scissors and bake at 190C for 14 minutes.
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17
For a more crispy outside bake at 200C, but be careful not to burn the bottoms.
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18
Sprinkled with strong flour and shaped with chopsticks to make them look like peaches.
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19
Preheat at 180C then bake at 160C for 10 to 15 minutes.
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20
Take them out of the oven just before they brown.
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21
The smaller it is, the faster it dries out and you lose that soft, moist feel.
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22
In that case, lightly toast it or microwave for 20 to 60 seconds.
