Directions

1

Open the bakingbag - fold the edge of the bag and place it on the table like a sock

2

Pour water, milk and yeast into the bag and make sure the yeast is dissolved

3

Pour the rest of the ingredients minus flour into the bag and make sure it spreads

4

Pour flour into the bag

5

Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread – min. 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform

6

Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe

7

Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours

8

Remove dough from refrigerator

9

Cut a hole in the tip / "toe" - approx. 5 cm for buns

10

Gently press the dough out of the bag into a silicone mold for small breads or in large muffin molds for American muffins. Half fill the mold. Place cheese on top and stuff dough on top.

11

Melt butter and mix garlic in the butter. Top it over the breads / buns.

12

Bake approx. 20 minutes in a 220 degree hot oven - preferably hot air