No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 (refer Notes for preparation) 2 minutes before completely developing dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prior to proving top loaves/rolls with Onion Rings and/or Cheese (grated). Prove then bake at 230¡C.
If using Compressed Yeast use 200g in above recipe.