1 1/8 cups water
2 tablespoons butter
3 1/4 cups bread flour
teaspoons gluten (optional)
3 tablespoons dry milk powder
1 tablespoon sugar
1 1/2 teaspoons salt
teaspoons dry active yeast
Make sure all ingredients are at room temperature. If making by hand, add yeast
to the water heated to about 110ºF. Allow to activate. Add foamy yeast solution
to other ingredients and knead until dough is smooth and elastic, adjust water
or flour to suit. If using an ABM for kneading dough, set ABM for dough cycle.
When cycle has finished remove from pan. Punch down and let rise covered for 20
minutes Divide dough into 8 equal sections, make each section into a ball and
place on lightly greased large baking sheet. Flatten each with palm of hand.
Cover with cloth and let rise in warm place until doubled (about 1 to 1-1/2
hours). Bake in preheated 375ºF oven for 20 - 25 minutes until golden brown.
Remove from baking sheet and let cool on cake rack. Makes 8.