Custard bread made from rye and wheat flour

I sift flour through a sieve and pour it into the form of a bread maker, I also add yeast, paprika, butter and sugar with salt. I start the dough kneading mode and pour hot water little by little. Flour may not be enough, then you need to add a little more. I monitor the condition of the bun, it should be neat, not smeared.
When the dough is kneaded, I bake bread on the basic (he is the main) mode. I let the bread cool down and serve it to the table.

Most often I cook such bread if I have a desire to distract myself a little on simple kitchen chores. After all, although it is not difficult to cook it, it requires some attention at the kneading stage. I serve most often with pork chops, fried chicken legs and other types of meat food.

A culinary recipe for an unusually delicious and fragrant custard bread was told to me by a friend who loves baking very much. He has a whole library of smart books on baking technologies, which are very difficult to understand, but some of his culinary recipes have found use for me. Including custard bread, not to mention wonderful buns for breakfast.