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Ingredients
- 500 g bread flour
- 7 1/2 g salt
- 50 g sugar
- 17 1/2 g yeast
- 300 ml milk
- 1 egg
- 40 g margarine
- breadcrumbs, for rolling the dough with
Method
- Preheat oven 350°F.
- Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
- Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
- Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
- Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
- Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
- Bake 15-20 minutes.
