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Basic Bread Dough
Ingredients:

240 grams Bread (strong) flour
60 grams Cake flour
20 grams Amount of sugar for savory bread
30 grams Amount of sugar for sweet breads
5 grams Salt
10 grams Powdered skim milk
6 grams Dry yeast
30 grams Egg
170 grams Water
20 grams Shortening (For savory bread )
30 grams Butter (For sweet bread)

Instruction:

I use shortening for savory bread and butter for sweet bread. Add the butter or shortening after the dough has formed a good stretchy gluten film. ( When you can see your fingers through the stretched dough.) If using a bread machine, add the butter or shortening 10 minutes after it starts kneading. For further explanation, please see "Helpful Hints." Use the leftover egg to glaze the bread. The water temperature should be about 30C in spring, 10C in summer and 45C in winter. The butter and shortening should be room temperature so that it doesn't lower the temperature of the dough, and mixes into the bread dough well. Please see Helpful Hints for the order to put the ingredients in when kneading the dough in a bread machine. I use the sweet dough recipe for these bean paste rolls. I use the sweet dough recipe for these chocolate rolls: These Chocolate Chip Stick Rolls are made with the sweet dough. Perfectly Round! Cream rollsare made with the sweet dough. I use the sweet dough for butter tolls. These sesame seed rolls are made with the savory dough. (They have about 10 g of black sesame seeds.) Weiner Rolls Unrolled are made with the savory dough. Weiner Rolls are made with the savory dough. Gratin Rolls White Sauce Made in the Microwave are made with the savory dough.

Source: cookpad.com