| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breadmaker, Breads | 1 | Servings | |
INGREDIENTS
| XKGR41A Don Fifield | ||
| 2 1/4 | c | Bread flour |
| 1 1/2 | tb | Sugar |
| 1 | tb | Dry milk |
| 1 | ts | Salt |
| 6 | tb | Butter |
| 3 | lg | Eggs |
| 1/4 | c | Water |
| 2 | ts | Dry yeast |
| 1 | Egg; beaten for brushing on top |
INSTRUCTIONS
1. Place first 5 ingredients inside the bread pan. Add eggs and water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4. Using edge of the hand, pinch off about 1/4th of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5. Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6. Place tins on baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown. Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@sympatico.ca (Serge Cyr) on Aug 14, 1997
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