Soft Bread

This is my 4th time trying out a bread recipe and it was finally a success! Everyone at home loved it. :)

From Jo's Deli & Bakery...

Ingredients:
Makes 12

390g high protein flour
50g castor sugar
2 tsp instant yeast
1 egg
180ml water
50g butter

Topping - Shredded chedder cheese & bacon OR Cinammon sugar & raisins

Glaze:
1 egg, lightly beaten

Method:
1. Combine and blend flours, castor sugar, instant yeast, water and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture at slow-medium for 10 minutes.

2. Add butter. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.

3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60 minutes until doubled in size.
Use the "finger-tip" test to check if the dough has fully risen.

4. Punch the dough down to release gases produced in the proving process. Rest for 5 minutes before going on to shaping.

5. Slightly grease working surface. Roll bread dough into little balls and compress topping on top. Proof bread for 30-45 minutes or until double in size (it may take longer depends on weather).

6. Brush top of bread dough with beaten egg. Bake in preheated oven at 180 degC for 20-25 minutes.

7. Cool buns completely on wire rack (Pic. 8) before storing in container. Best served within 2-3 days.

P.S. I actually found that having the dough slightly wet and sticky in step 2 has a better outcome. It doesn't need to entirely pull away from the bowl.