Sausage Bread (2)

with a twist..........

                               

Bread dough in bread maker

Roll out into oval shape

Cut strip on the dough with a plastic knife or spatula, leaves 1/2 in on both end uncut.

Wrap the sausage, then roll up like swiss roll and pinch both end to seal. Stick raisin for the eyes.

Ingredients

310gm bread flour
60gm cake flour
40gm milk powder
120mls milk
60gm castor sugar
20gm condensed milk
2 tsp instant yeast
1 egg + 1 yolk (Slightly beaten) "RESERVE SOME FOR EGG WASH"
40gm butter ( room temperature )

1. Sieve both the flour together, add milk powder and mix well.
2. Add sugar, yeast, egg, condensed milk and milk. Mix till dough is form, if too dry add a little more milk. Add butter and knead till dough is smooth. Cover the dough and prove for 50 mins or double in size.
3. Punch out the gas, rest 5 min. Divide dough into 12 portion and shape it or add any filling of your choice. Cover the bun and prove for another 30 mins.
4. Brush with egg wash, bake at 190 c for 10 to 15 mins depend on your type of oven.
5. Remove from oven and cool on wire rack.


If using breadmaker
1. Add the ingredients to the bread pan in the order as suggested by the manufacturer of your breadmaker brand.
2. Press dough function, when ready remove from bread pan. Divide the dough into 12 portion and rest 5 min.
3. Shape the bread or add any filling of your choice. Cover the bun and prove for another 30 mins.
4. Brush with egg wash, bake at 190 c for 10 to 15 mins depend on your type of oven
5. Remove from oven and cool on wire rack.


Tip on making bread extract from jodelibakery
1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.
2. Do not over-prove your dough as this will result in beer-taste and crumbly bread.
3 You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.