1. In a bowl, dissolve the salt and sugar in water. In another bowl, mix together the bread flour and yeast. Pour the water mixture into the flour mixture. Mix just until flour is hydrated. Gather and press together dough pieces to form a single mass of dough. Transfer dough on bench. Knead in shortening. Continue kneading until dough is smooth. The dough should pass the film/windowpane test. 2. Transfer dough to a lightly greased bowl. Cover with plastic wrap. Label. 3. Allow dough to ferment for 1 hour. 4. Degas and flatten dough into a rectangle. 5. Rolling the dough into long logs (baston) about 1 ½ inches in diameter. 6. Roll on breadcrumbs. 7. Cover dough with plastic and let it rest for 10 minutes. 8.Using a dough cutter, cut dough into 50g pieces, or about 1 ½ inch-segments 9. Pan dough pieces on a greased tray. Cover with plastic. 10. Proof dough for 40-45 minutes or until it passes through indentation test 11. Bake dough pieces at 350F for 15 – 20 minutes or until golden brown in color. 12. Remove bread from pan and transfer to a cooling rack. 13. Serve when bread has cooled slightly.
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Servings:  17
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Related Categories:   Breads,  


Salt 8g Granulated sugar 50g Water 285ml Bread flour 500g Yeast, instant 4g Shortening 50g Breadcrumbs 50g

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