Ingredients:
250 ml milk
60 g butter, melted (I just zapped it in the microwave)
2 eggs, beaten
560 g high protein flour / bread flour
1 tsp bread improver (optional)
2 tbs caster sugar
2 tsp salt
2 1/2 tsp instant yeast
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Preparation:
Line a baking pan with parchment.
Place ingredients into bread machine bin in the order it's listed. Set it on "Dough" setting.
When the cycle is complete, remove and punch down to remove air bubbles.
Divide dough into half, and the halves into quarters. Keep dividing them up until you get about 16 - 18 pieces. Shape them into balls and place them in a circular shape just touching each other. Do not cramp them too close together. Leave to rise for about an hour or until double in size.
Preheat oven to 200˚C.
Brush tops with glaze and sprinkle topping of your choice.
Bake in preheated oven for 15 mins. Cover the top with aluminum foil (this prevents it from turning overly brown) and bake a further 10 - 15 mins.
You'll know when bread is ready when there's a hollow sound when tapped at the bottom.
Remove from pan immediately and cool on rack. Enjoy it warm or cool completely before storing.
* I'd made my wreath using just 12 balls of dough. So, I had enough leftover to make a small loaf. You can always make a bigger ring but you'll need a very wide tray.
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