Roti Sobek or Tear Bread

The weather has been hot and humid in Erie lately. This afternoon's temperature went up to 90 F. Ideally, I should not bake, but I could not resist trying my used but new to me "bread maker". This new assistant of mine's jobs are to mix the ingredients and to rise the dough. So this afternoon, I prepared the ingredients, put them in bread maker pan and waited for the dough to rise. It only took 1 hour and 30 minutes for the dough to be ready. After that my job was to fill the dough with cheese and shaped them. What did I make? I made Roti Sobek or Tear Bread in English.



Recipe for Roti Sobek or Tear Bread, taken from Dapur Bunda

Ingredients:

300 grams of bread flour
200 grams of self-rising flour
125 grams of granulated sugar
75 grams of margarine/unsalted butter
2 large eggs
1 packet of fast rising yeast about 11 grams
185 ml of warm water (preferably at 110 F)

Filling:

Cheese, chocolates, raisins, cooked meat etc

Glazing:

1 egg yolk
1 tsp of honey

Directions:

If you have bread maker, simply put the ingredients in the pan in this order:
water, eggs, butter, dry ingredients and yeast (make sure the yeast does not touch the liquid part)
turn on the machine and set it for the dough function. It will take about 1 hour and 30 minutes.

When it is done, transfer the dough to a flat surface and divide the dough into 20 balls (each ball should weigh around 40 grams). Flatten each dough and filled them with the fillings. Place them on the grease and floured baking pan. Brush the top of each dough with the mixture of egg yolk and honey. You can also sprinkle the top with shredded cheese. Bake them at 375 F for 20 minutes.

Serve them warm with a cup of hot tea or juice (if the weather is too hot)