Brown Sugar Whole Wheat Toast

Overview

This is probably the tallest and softest toast I have ever made. The baked bread is about 1/2 higher than the toast box, and it is super soft. It is still very soft after being sealed and stored on the third day. The recipe is from Nikko. I didn’t have brown sugar, so I used brown sugar instead. Whole wheat flour accounts for half of it, and it feels healthier.

Tags

• baking
• children
• afternoon tea
• toast
• birthday
• brown sugar
• butter
• high powder
• milk powder
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Mix the ingredients except butter and yeast evenly and let it sit for more than 30 minutes. Start kneading again until expanded.

   

2. 2 Add yeast and softened butter and continue kneading.

   

3. 3 Knead until completely and take a small piece of dough to check.

   

4. 4 Place in a warm place and cover with plastic wrap or a damp cloth to ferment.

   

5. 5 Let rise until doubled in size.

   

6. 6 Take it out, divide it into three equal parts, roll it into balls, and let it rest for 15 minutes.

   

7. 7 Take an oval and fold it in half.

   

8. 8 Then roll it out long and thin the bottom edge, roll it up from the top and seal it.

   

9. 9 Arrange into toast mold.

   

10. 10 Place a bowl of hot water in the middle and upper rack of the oven's fermentation stall, and let it rise to nine minutes.

    

11. 11 Brush the surface with egg wash (I used butter and milk mixture instead).

    

12. 12 Bake in the oven at 180 degrees for about 40 minutes on the middle and lower racks. Cover with tin foil in time depending on the coloring of the surface.