-
1
Place all of the bread dough ingredients into the bread maker and let it do everything until the end of the first rising.
-
2
After the first rising, punch down the dough to deflate.
-
3
Form back into a ball and lay seam side down.
-
4
Cover with a wrung out towel and let rest for 20 minutes.
-
5
Combine the A) ingredients to make the basil mayonnaise.
-
6
After resting, spread out the dough while releasing the gas.
-
7
Use a rolling pin to spread it out to a 20 x 30 cm rectangle.
-
8
Leaving 1 cm clean on the top and bottom sides, spread on the basil mayonnaise.
-
9
Roll it up as tightly as possible without allowing air pockets and tightly seal the ends.
-
10
Use a knife to divide into 8.
-
11
If you dust the dough with flour, it will be easier to cut.
-
12
Wipe the knife clean between each cut.
-
13
Place the dough into aluminum cups.
-
14
Let rise a second time at 35C for 20 minutes.
-
15
Preheat the oven to 200C.
-
16
After the second rising, brush the surfaces with a beaten egg.
-
17
Top with pizza cheese and parsley.
-
18
Bake for 15-17 minutes at 180C and then they are done!
-
19
Use this plain bread dough
