Chive Braided Bread

Overview

I am used to eating sweet cakes and breads, and occasionally switch to salty ones, and it feels very good. My family likes the chive bread that I have made twice now, so I didn’t take the time to make it again. I used to brush the bread with egg wash before baking, but this time I didn’t brush it with egg. Liquid, naturally the surface is not that shiny, but the taste is still delicious; since making bread is time-consuming and labor-intensive, I will mix more noodles every time, and make more patterns and flavors; so this bread has been stored for 2 days longer, and it is not dry at all when I eat it~~~

Tags

• baking
• butter
• chopped chives
• clear water
• egg liquid
• high gluten flour
• milk powder
• white sugar
• yeast
• salad dressing
• salt

Ingredients

Steps

1. 1 Put all the main ingredients except butter into the bread bucket and start kneading the dough

   

2. 2 After finishing, add softened butter and start another dough kneading process

   

3. 3 Ferment until 2.5 times in size

   

4. 4 Take out the exhaust and divide it into 5 parts, roll the lid into a round shape and let it rest for 15 minutes

   

5. 5 Take a piece of dough and roll it into a long round shape. Divide it into three parts. Do not cut off the top and then roll each into long strips

   

6. 6 Cross braid into a braid

   

7. 7 Braid all the braids one by one and put them in the oven to ferment until doubled in size

   

8. 8 Spread salad dressing on top and sprinkle with chopped chives

   

9. 9 Place in the middle rack of the preheated oven: 180 degrees, upper and lower heat, bake for 18 minutes

   

10. 10 It’s ready when the surface is golden brown

    

11. 11 Remove the baking sheet and transfer to a wire rack to cool