Olive vegetable whole egg bread

Overview

Olive vegetable whole egg bread is a bold creative combination that incorporates Chaoshan salty olive vegetables into baking. It has an unexpected taste, salty and delicious, soft and elastic. It also changes the monotonous way of eating Chaoshan salty olive vegetables with porridge or steamed buns. Because I couldn’t resist the temptation of the aroma after making the bread, I cut some to taste and forgot to store it. I also found another way to eat this bread. After it was baked, it cooled down naturally, cut into 0.5mm thick slices, and placed in a bamboo basket to let it dry naturally. As the moisture was evaporated, the bread slices became crispy, giving it another flavor. I used it as tea when drinking Kung Fu tea, and dipped it in milk for afternoon tea.

Tags

• baking
• children
• bread
• afternoon tea
• autumn recipes
• birthday
• butter
• egg
• high gluten flour
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 Put the sifted flour and other ingredients and accessories except butter into the bread machine, and press the kneading program until the dough is smooth;

   

2. 2 In the post-oiling method, add butter and continue kneading with the machine until the dough can be pulled out of the hand mask;

   

3. 3 After taking the dough out of the bread machine, wrap it in plastic wrap and put it in the refrigerator to ferment at low temperature overnight;

   

4. 4 Take out the fermented dough and deflate it

   

5. 5 Line the baking pan with tin foil that is not the same size as the bottom of the baking pan;

   

6. 6 . Use a rolling pin to roll the dough into a rectangular shape and roll it up;

   

7. 7 Cut the roll into two sections, place it in a baking pan, cover with plastic wrap, and continue fermenting for the second time;

   

8. 8 Preheat the oven to 190 degrees and bake for 20 minutes.