One fermentation and one time rolling of white toast
Overview
I have made one-time fermented bread before, and the texture is great. It is not inferior to the second-generation bread. Then my laziness continued, and I rolled out this once-fermented toast. The ingredients are simple and easy to remember, and it will not lose to the second fermentation. The toast is loose in the middle and is rolled out twice. Of course, there is no need to vent. Looking at this toast that is simple to make, easy to remember, saves time and effort, and is very smooth, I want to make it next time. Sometimes we can complicate a simple thing, but we can even simplify a complex thing, so why not?
Tags
Ingredients
Steps
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Put all ingredients except butter into the bucket in the order in which the bread machine is put;
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Start the kneading process for 20 minutes, then add butter;
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Start the kneading program again for 20 minutes and knead the dough until it is fully expanded;
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Divide into 6 parts without exhausting and roll them into balls, roll into a long tongue shape, and roll into a tube shape;
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Complete each one in turn;
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Put it into the toast mold;
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Place it in the oven with a box of hot water next to it, and ferment until the mold is eighty percent full;
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Brush the surface with egg wash or leave it alone, put it in the middle of a preheated 170-degree oven, and heat it up and down for about 45 minutes;
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Finished product pictures
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Finished product pictures
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Finished product pictures