Yogurt hand-pulled bread

Put yogurt, eggs, salt, and sugar into the bread machine

Put in the flour, the yeast is buried in the flour, start a dough mixing program

Add the softened butter and start a dough kneading program

After kneading, the thin and tough glove film can be pulled out

Knead into a ball and place in a crisper in a warm place to ferment

Fermented dough

Take out the dough and place it on a chopping board, press and knead to deflate the air, divide it into nine parts, roll it into a round shape, cover it with plastic wrap and let it rest for 10 minutes

Take a dough ball and roll it into a rectangular shape

Cut the lower part into strips

Roll up

Gather both ends and glue them tightly

Place into an eight-inch mold brushed with butter

Place it in the oven to ferment, with a bowl of hot water next to it

Brush the fermented bread dough with egg wash and sprinkle with a layer of crispy kernels

Preheat the oven to 175 degrees for the middle and lower layers, top and bottom, for about 20 minutes. Cover the bread with tin foil after coloring

Freshly baked bread, very fragrant

You can tear it apart and eat it with your hands, it’s very soft and delicious

Overview

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Ingredients

Steps