salt bread
Overview
I have made several types of salt bread. This dough is based on the recipe of love and freedom, but for the buttering part, I followed another recipe. I used coconut oil and rolled in small pieces of butter. I feel that it is easier to operate this way. The addition of coconut oil can also increase the flavor of the bread and give it a coconut aroma. During the baking process, part of the butter will leak out, forming a crispy bottom under the bread. It is very delicious and the family loves it. I refrigerated the first batch of this bread, which means I made it in two days. It is very suitable for those who make bread at work and can save time.
Tags
Ingredients
Steps
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Mix the ingredients except butter and knead until a thicker film can be drawn out.
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Add butter and continue kneading.
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Knead until you can pull out a thin film that is not easy to break. Put it into a plastic bag and press it into a flat cake shape. After it reaches room temperature until it has obviously expanded, put it in the refrigerator to refrigerate. I made it that night and took it out the next night.
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After taking out the dough and letting it warm, divide it into 9 portions and roll them into balls.
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Shape into droplets, cover with plastic wrap and rest for 15 minutes.
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Take a piece of dough and roll it out, apply a layer of coconut oil, sprinkle a thin layer of sea salt, and put 3-4 grams of salted butter on top.
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Roll up from top to bottom.
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Arrange them one by one on the baking sheet. Add a bowl of hot water to the fermentation stage of the oven for final fermentation.
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At the end of fermentation, brush with egg wash and sprinkle with a little sea salt and sesame seeds. 180 degrees middle layer for 15-18 minutes.
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Finished product
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Finished product
