ROTI SANDWICH GUNA AIR MENGELEGAK

This bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.

Semi cooked dough

½ cup bread flour
50 ml boiling water (mesti air mengelegak)

-  Mix well to form a “semi cooked dough”.

-  Chill the dough for + 12 hrs,

Main dough

1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water

1 tablespoon butter

-  Mix well, until the main dough is formed.

-  Add the “semi cooked dough” that was stored in the chiller.

-  Knead until well blended and then add the butter, knead to form an elastic dough.

-  Make sure that the dough was well kneaded.

-  Let the dough proof until it sizes double.

-  Divide the dough into 4 pieces.

-  1^st roll and mold it round. Bulatkan.

-  Let it rest for + 10 min.

-  1^st Roll each ball into a long strip n roll into a swiss-roll.
-  Let it rest for approximately 5~10 min.

-  2^nd Roll again into a long strip and roll into a swiss-roll.

-  Place the 4 swiss-rolls into the loaf pan n cover with a damp towel.
-  Let it rise until 90% of the height of the pan.

-  Place the pan cover and in the meantime preheat the oven at 350F.

Bake for 20~25 minutes at 350F.

After the baking time, remove the loaf from the pan and let it cool on a wire rack.

Slice the loaf once it is fully cool.