Polish toast

Overview

Stay at home and make delicious food to live your life.

Tags

• baking
• breakfast
• butter
• egg
• high gluten flour
• milk powder
• sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix the Polish ingredients and refrigerate overnight. I refrigerated it for 12 hours.

   

2. 2 Except for the butter, put the bread ingredients and Polish seeds into the bread machine, knead for 15 minutes, press the stop button, add the softened butter, press the dough button, and knead until complete. (The kneading program of my bread machine is 30 minutes, and it took a total of 45 minutes.)

   

3. 3 Knead out the glove film.

   

4. 4 Ferment until doubled in size. (Prick your finger in and pull it out. It will be fine if it does not rebound or collapse.)

   

5. 5 Take the dough out, press to deflate, and divide into 6 equal parts.

   

6. 6 Take a piece of dough and roll it up and down into an oval shape. (As shown in the picture)

   

7. 7 Fold up and down. (As shown in the picture) Roll everything out.

   

8. 8 Then roll it into a long shape with the same width as the mold.

   

9. 9 I made one plain and one with raisins.

   

10. 10 Roll up. (Preferably 2 and a half turns)

    

11. 11 Put 450g toast mold.

    

12. 12 Cover with tin foil or plastic wrap and let ferment in a warm place for 40 minutes or more.

    

13. 13 Ferment until 8 minutes full

    

14. 14 Brush with egg wash.

    

15. 15 Place in the preheated oven and bake at 350F/180C for 35 minutes. After coloring, cover with tin foil to prevent the color from getting too dark.

    

16. 16 Immediately after taking out of the oven, unmold and let cool.

    

17. 17 Beautiful.

    

18. 18 Very soft and brushed.