the Weird, Bad and Lazy Cook

Note 1: Inspired from < Kek Buah Bakar (zurheritage.blogspot.com) > and < jom masak, jom makan makan..: Kek Buah. (mamakitchen-makcikmanggis.blogspot.com) >

Roti Benggali Note 1 : Inspired by < Aku adalah aku (jugem.jp) > and < ROTI BENGGALI... (tiffinbiru.com) > Note 2: Usually for shokupan like bread, to get soft bread, double the kneading effort and time. If usually knead (by breadmaker) around 20 minutes, double it to 40 minutes. Quality of bread will be different. Note 3: This recipe does not call for yudane / tangzhong / starter. Ingredients 350gm bread flour 1 tbsp / 13gm shortening (used: 1 tbsp cooking oil) A pinch of salt 120-160ml (used: 200 - 220 ml) warm water 1 tbsp / 7gm instant yeast 2 tbsp / 25gm sugar (used: 1/2 tbsp sugar) Steps 1. Combine everything in bread maker, knead for 40 minutes. 2. Proof until dough is double / triple the size, usually within 40 minutes. 3. Punch the dough to remove air. Roll it flat to a rectangular shape and fold it in third, the roll it cylindrical. 4. Place in loaf pan and proof again for another 30 - 40 minutes. 5. Bake in oven under 180C for 25 - 30 minutes. 6. Remove bread