-
1
Place * into a microwave safe container, microwave at 500W for 40 seconds, and then whip.
-
2
Add in the yeast, and let soak well.
-
3
Pour the water eveny over the flour, and cut and fold it together.
-
4
It will come together in one pass quite quickly.
-
5
Wrap in plastic wrap and microwave at 200W (low, defrost setting) for 30 seconds.
-
6
Let sit in a warm spot for about 15 minutes.
-
7
Stretch out the dough once it has doubled in size, and gently press all over to remove the gas.
-
8
Cut into three equal portions (Do it while sprinkling with flour if it sticks).
-
9
Stretch out the dough, and fold it into thirds from the left and right.
-
10
Fold the top and bottom into thirds as well, and repeat (Alternate sides 2 times).
-
11
Roll it up from the sides, place the seam facing downwards in the pan, and line them up (If you're not using a silicon pan, be sure to grease it.).
-
12
It also tastes great rolled up with ham and cheese.
-
13
Microwave at 200W for 30 seconds.
-
14
Cover with a wet cloth, and use the dough proofing setting (or let sit in a warm place, about 35C, covered in plastic wrap) and rest for 15 minutes.
-
15
Preheat the oven to 200C after the bread has risen, and bake at 200C for 18~20 minutes.
-
16
Let the residual heat subside, and it is done (Please adjust the time and temperature accordingly).
-
17
This is a cross-cut section.
-
18
It is rich and fluffy when freshly baked, and is good for toast and sandwiches!
