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Add the dry ingredients to the bowl, and mix well with a whisk.
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2
Combine the ingredients, change to a spatula and mix until it's no longer floury.
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3
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
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4
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
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5
Deflate the dough by folding it, and divide it into your desired portions.
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6
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
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7
Form the dough into your desired shapes.
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8
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
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As the dough completes rising, start preheating the oven to 180C.
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When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
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11
Adjust the baking time.
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12
I wrapped bacon and cut the dough for these spiral breads.
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13
I topped them with pizza sauce, fried onions, and cheese before baking.
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14
These bread are filled with chocolate cream.
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15
I divided the dough so that each piece weigh 45 g.
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16
Cornet shaped bread.
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Each portion of dough weigh about 50 - 60 g.
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18
Ham swirled bread.
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19
Before baking, I topped them with corn, mayonnaise, and cheese.
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20
Wiener sausage roll.
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21
Each portion of dough for both bread weigh 45 g.
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22
The bread on the left is ham, corn, mayo, and cheese bread.
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23
The bread on the right is fried onion pizza style bread.
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24
Ham and egg bread.
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25
Chocolate cream bread.
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26
Wiener sausage and egg bread.
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27
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
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28
Apple cinnamon roll.
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29
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
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Then roll them up, cut, and bake.
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The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
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The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
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For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
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34
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
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35
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
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36
Melon Bread.
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37
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
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38
These are great as gifts.
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39
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.
