Crusty Bread Sandwich

Photo: Anncoo

Ingredients

250 grams Bread flour

40 grams Caster sugar

1/2 teaspoon Salt

1 small egg (about 30 g)

25 grams Crisco shortening

150 grams Water

5 grams Instant yeast

Preparation

Soak instant yeast into the water until dissolved.

Add bread flour, salt and sugar into mixing bowl and mix well with a rubber spatula.

Add egg and dissolved yeast into it, use mixer with dough hook attachment and switch machine to medium speed until mixture becomes a soft dough.

Place soft dough on dusted flour surface and press dough down with the heel of your hand, then roll the dough towards you, turn dough and repeat a few times (about 5 mins). Add crisco shortening in the center, wrap it up and repeat the process again until it's smooth and elastic and shape it into a ball.

Cover the dough in a bowl and let it rest for about 30 mins or dough rises to double or triple.

Use your index finger to poke the dough, it does not spring back, it is ready to use.

Deflate the dough and turn it out onto a lightly floured surface. Divide dough into 9 equal pieces about 55g each and knead smooth into round balls, cover with plastic sheet and let it rest for 10 minutes.

Rub a small amount of flour on the rolling pin and roll dough to long length, about 8 inches long and 4 inches wide.

Use your hand to roll up the dough, gently press the dough as you roll.

Prepare one lightly beaten egg on a small tray and breadcrumbs on another tray.

Dip dough on the lightly beaten egg and coat with breadcrumbs, let it rest for another 10 mins.

Deep fry dough at medium heat for about 8 minutes till golden brown. (I shallow fry the bread dough instead by turning the dough often to make sure the dough is cooked)

Leave crust bread to cool and slice it lengthwise and sandwich with any fillings you fancy.