Add the ingredients to a bread making machine and let it work through its first rising. Once it's risen to twice its size, cover your hands with flour and remove. Divide up into your desired portions.
Make into round shapes and let sit, being careful not to let it dry out. For mini-rolls, let the dough sit for 10 to 15 minutes. For pound cakes, divide in two and let sit for 15 minutes.
Shape the dough, and allow to rise a second time, being careful to not let them dry out with the preheating time in mind. You should aim to let them expand up to 1.5 to 2 times their previous size. Then bake at 190-180 ℃ in the oven at 14 minutes.
They're soft and moist. Once they've cooled off put them in a bag and seal right. This is the soft bread we always have at home Recipe ID: 1293081.
Here are two pound cakes with maple and cinnamon rolled in. Baked at 180 ℃ for 15 to 20 minutes.
Add some cooled taramasalata stuffing. After the proofing process make a cross-cut using scissors and bake at 190℃ for 14 minutes. For a more crispy outside bake at 200℃, but be careful not to burn the bottoms.
Sprinkled with strong flour and shaped with chopsticks to make them look like peaches. Preheat at 180℃ then bake at 160℃ for 10 to 15 minutes. Take them out of the oven just before they brown.
The smaller it is, the faster it dries out and you lose that soft, moist feel. In that case, lightly toast it or microwave for 20 to 60 seconds.
Story Behind this Recipe
I took my usual sandwich bread recipe and shaped the dough.
You can also use 180 g of strong flour and 20 g of cake flour. It so soft, it almost melts in your mouth when you have it just out of the oven (the white bread is especially soft). For the amount of sugar, use 10 g if the bread is a savory bread, and 20 g if making a sweet bread. During the fermentation process the dough will dry out in the bread case, so make sure to turn the dough over while removing any excess gas. After the first rise, it should weigh about 390 g.