Wiggly Worm Sausage Bread
by:
A wiggly worm sausage bread recipe.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 5-6
310 g bread flour
60 g cake flour
40 g milk powder
120 ml milk
60 g castor sugar
20 g condensed milk
2 tsp instant yeast
1 egg + 1 yolk (Slightly beaten) "RESERVE SOME FOR EGG WASH"
40 g butter ( room temperature )
Nutrition Facts
Wiggly Worm Sausage Bread
Servings Per Recipe: 5
Amount per Serving
Calories: 447
- Total Fat: 9.7 g
- Saturated Fat: 5.3 g
- Trans Fat: 0.3 g
- Cholesterol: 58.3 mg
- Sodium: 341.8 mg
- Total Carbs: 74.3 g
- Dietary Fiber: 1.8 g
- Sugars: 15.6 g
- Protein: 14.2 g
preparation
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 formed, 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 portions 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.
6. If using breadmaker, add the ingredients to the bread pan in the order as suggested by the manufacturer of your bread maker brand.
7. Press dough function, when ready remove from bread pan. Divide the dough into 12 portions and rest 5 min.
8. Shape the bread or add any filling of your choice. Cover the bun and prove for another 30 mins.
9. Brush with egg wash, bake at 190 c for 10 to 15 mins depend on your type of oven
10. Remove from oven and cool on wire rack.
Cooks' note:
Tip on making bread extract from jodelibakery1. 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.
0
comments