Creamy breakfast bread
Overview
It had been a long time since I had used the oven and toaster. One day, my father was on a business trip again. He left home to catch a plane around 5 a.m. and was worried that he would not have time to prepare breakfast. It was only after dinner that he remembered to prepare some dry food. The original plan was to bake toast and make a sandwich with other ingredients in the morning. Due to time constraints, it was close to 10 o'clock after the first batch. After the shaping was completed and fermented, and then baked for about an hour, I didn't know what time it would take to rest. I simply made it simple and directly shaped it into the oven for baking.
Tags
Ingredients
Steps
-
Put the ingredients except yeast and butter into the bread machine bucket in the order of liquid first and then powder. Start the kneading program of the bread machine. After the first kneading is completed, stop the bread machine and let it stand for about 15 minutes. Then add yeast and start the kneading program of the bread machine. After the kneading is completed, add the softened butter at room temperature and knead to the expansion stage, and ferment at room temperature until it doubles in size
-
Deflate the fermented dough, divide it into 7 equal parts and let it rest for about 10 minutes
-
Take one of the dough, roll it into an oval, roll it from one end to the other, with the edge facing down. Make the remaining dough in this direction for secondary fermentation
-
Preheat the oven to 180 degrees for about 10 minutes. Place the fermented bread in the middle and upper rack of the oven and bake for about 15 minutes.
