How to Make Bread and the Basic Recipe The tools are required: 2 large size fruit bowl (bowl) Skepa (such as but not-handled knives are made of plastic)Wooden spoon for stirring (using that for frying) Talelan large white 1 white measuring spoon set of 4 pieces sold at 100yen shop Ingredients 1 (bowl 1) High protein flour 160 gr Eggs 2 eggs, beaten first 2 teaspoons of yeast 4 tablespoons granulated sugar is 100 cc of warm water / milk if using 110 cc Note: It is by using a measuring spoon, which was the smallest for yeast, a small no.2 for sugar. Ingredients 2 (bowl 2) 160 grams of high protein wheat 30 g butter (room temperature) Salt 1/2 teaspoon 4 tablespoons of sugar How to Make: Put all ingredients into a bowl. Place adjacent sugar with yeast. Stir with a spoon valve, until all ingredients are well blended and not lumpy. Put all ingredients in a bowl into a bowl 2. Stir with a wooden spoon. After all ingredients are well blended, transfer to a cutting board for diulen. Flatten the dough over the cutting board. Tap-tap butter using the back of his hand until well blended. Once well blended, knead the dough. How to process the dough: 1. One hand holding the dough, one hand pulling. Do this repeatedly until smooth (not sticky dough, and when the dough is pulled, the dough will come back / Rewind berlahan). It is a sign of yeast already at work. Estimation time 15 minutes. 2. Gather the dough by putting it in both hands and played telapan. This movement will make a smooth dough round. 3. Put back on the chopping block. Place your palms over the dough like a letter V, from left to right gerakakan (kok sentence ya like gymnastics movement) as much as 30 count. 4. Repeat the no.3. Place in bowl, cover with plastic wrap. Enter into the oven 30 minutes 40 degrees. 5. After 30 minutes the dough will expand 1.5-2 times as much. dough by pressing it slowly with his hands. 6. For the dough (dough is cut by using skepa) as desired. Usually for a bread weighs 50 grams can produce approximately 10-13 bread. When dividing the dough is always cover the dough with a damp cloth, so that the dough does not dry.