Ingredients

• 480 g high-protein flour, non-sifted
• 70 g caster sugar
• 20 g soya flour
• 5 g salt
• 10 g instant yeast
• 25 g butter or 25 g margarine
• 1 egg
• 220 ml water

Instructions

1. Combine flour (s), castor sugar, soya flour, bread improver, instant yeast, water and egg in a mixing bowl.

2. Mix the ingredients, at low speed (Speed 1 of Kenwood 800W), with dough hook of mixer (or by hand).

3. When all ingredients are just blended, add salt and continue to knead until the surface of dough looks smooth.

4. This process takes about 10 minutes.

5. Add butter/margarine.

6. Use medium speed (Speed 1. 5) to continue kneading dough for about 10 minutes.

7. Increase to medium-high speed (Speed 2) and knead for further 10 minutes.

8. The dough should be elastic and no longer sticky at this stage.

9. To test, stretch a pinch of dough.

10. This dough should form a thin membrane before it breaks.

11. Place dough in an oiled stainless steel bowl.

12. Make sure the whole dough is oiled.

13. Cover with a damp tea towel.

14. Leave in warm place for first rising for about 60-90 minutes until doubled in size (Pic. 4).

15. Use the"finger-tip" test to check if the dough has fully risen.

16. Punch the dough down to release gases produced in the proofing process.

17. The dough should weigh around 850g.

18. Divide the dough according to weight called by recipe.

19. Roll and then rest the dough for 5 minutes before going on to shaping and second rising as directed in the recipe.