Hotdog Bread
Ingredients
- 300 gr high protein flour
- 15 grams of powdered milk
- 40 g sugar
- 210 gr total weighing 2 egg yolks and cold liquid milk
- 3 g salt
- 4 g instant yeast
- 50 gr unsalted butter
Eggwash
- 1 Whole Egg & 1 Tbsp Liquid Milk
Method
- Mix flour, milk powder, sugar & cold liquid milk mixture, stir until half smooth, add instant yeast, knead until well mixed and finally add butter & salt
- Knead until elastic (passed the windowpane test), remove and let rest 45 minutes - 1 hour, adjusted to room temperature
- Weigh the dough according to taste, round it. Let stand 10 minutes, roll lengthwise, arrange on a baking sheet that has been smeared with margarine.
- Let stand until double size, approximately 45 minutes – 1.5 hours
- Preheat the oven to 180°C or according to each oven, brush with eggwash.
- Bake for 20-25 minutes, once cooked brush with extra butter while hot.
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