Chive and Cheese Braided Bread
Overview
I have made a lot of baked goods recently, including decorated birthday cakes, mousse, bread, etc., but I have no time to sort them out, and there is too much backlog of recipes. The bread I compiled today was made last night. It is especially suitable for breakfast at home. It is the simplest direct method. I am older and don’t like to make tricks, so I just look for the simplest way to make it. Although it is simple, it tastes great. Check it out if you like it:
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Ingredients
Steps
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First put the liquid milk, white sugar, eggs, and add olive oil (if you use butter, use the post-oil method, and add butter when you mix the noodles for the first time)
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Add flour, milk powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in the flour
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Start the bread machine and knead the dough, knead out the glove film
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After basically fermenting for 1 hour (fermented to 2.5 times the size), how to test the successful fermentation: Stick your index finger on dry flour, insert it into the dough, if it does not shrink back, then it is ready
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To exhaust the air, you need to rub it vigorously at this stage
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Divide the dough into 12 equal portions, roll into balls, and ferment for 15 minutes
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Roll out the dough (as shown in the picture)
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Use your fingers to thin the edges
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Roll it up as shown
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As shown in the figure, a group of three
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As shown in the picture, press each one one by one
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If compiled
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Place the shaped dough on a baking sheet, then put it in the oven. Put a basin of steaming hot water in the oven. Close the oven door for final fermentation, about 40 minutes to 1 hour, until the dough doubles in size
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Brush the surface with egg wash, sprinkle with cheese powder, mozzarella cheese, chopped green onions (green) and salad dressing
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Preheat the oven in advance, heat it to 170 degrees, and bake for 20 minutes
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Finished product
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Finished product
