Follow these steps for perfect results
Extra-strong bread flour
sifted
Bread flour
sifted
Cake flour
sifted
Salt
fine
Sugar
granulated
Butter
softened
Dry yeast
active
Milk
warm
Favorite ingredients
as desired
Combine all ingredients (except sweet/savory additions) in a bread maker.
Let the bread maker run until the first rising is complete.
Alternatively, knead the dough by hand until smooth and elastic.
Once the first rising is done, punch down the dough.
Divide the dough into 12 equal portions (approximately 45 grams each).
Gently shape each portion into a ball.
Cover the dough balls with a damp towel and let them rest for 20 minutes.
Top with your favorite toppings or shape the dough into desired forms.
Let the dough rise a second time at approximately 120°C (248°F) for 20-30 minutes, being careful not to dry it out.
Bake in a preheated oven at 200°C (392°F) for 12-14 minutes, or until golden brown.
Expert advice for the best results
Ensure yeast is fresh for best results.
Adjust sugar level based on desired sweetness.
Proof dough in a warm, draft-free environment.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Serve warm on a plate, possibly dusted with powdered sugar if sweet.
Serve warm with butter or jam.
Use as a base for sandwiches or pizza.
Accompany with Soup and salad.
Pairs well with sweet versions
Classic pairing
Discover the story behind this recipe
Common bread for various fillings.
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