Making large bread four times a week is so popular that I've tried it many times, so you can try it
Don't leave your bread machine idle, it can also easily make beautiful and delicious bread, which is very convenient
This is the fourth time in a month that I have shared with you how to make bread with a bread machine. After sharing the first three recipes and methods, many friends re-activated the bread machine at home and made a satisfactory large bread. But there are still some friends who are still not satisfied with the bread they make. Here I would like to remind everyone that you must carefully watch the process I shared, remember the key points I reminded, use an electronic scale instead of a measuring cup, use high-gluten bread flour instead of high-gluten special powder, use high-sugar yeast instead of high-activity yeast, ignore these problems, and the bread you make will definitely be unsatisfactory.
Some friends question the bread machine to make bread, I want to apply here, I share with you is to use a good bread machine, rather than encouraging everyone to buy a bread machine. Responsibly speaking, the bread baked with a bread machine, no matter how perfect, will not exceed the taste of the bread kneaded with the cook machine and baked in the oven. This is because the bread machine itself bakes, which is also the reason why it cannot be avoided, and it will certainly be slightly thicker than the shell baked in the oven. You can also see from the pictures that this thickness is acceptable to me personally. Moreover, the bread just baked with the bread machine has a crispy crust and is more delicious by hand. You don't have to worry about its crust will always be hard and crisp, after the bread is cooled to the palm of the hand, sealed and placed overnight, the moisture of the bread will be evenly distributed, so the shell will also become soft, that is also when the snake taste is the best time.
Today I share with you the recipe unchanged, but the plastic surgery method changed, added dried fruit to it, and made it a big braid, so that the bread machine baked out not only a monotonous single large bread, this recipe, you collect well, really can be a hundred, I did this bread four times a week, the first just baked by the family hand tore up, the second brought to the unit, also immediately divided by colleagues, I have tried many times, absolutely reliable formula.
Ingredients:
320 g Crosin Flour 160 g Milk 50 g Eggs 30 g Butter 4 g Salt 4 g Sugar 40 g High Sugar Yeast Resistant 4 g Dried Cranberry to taste
Here's how:
1 first pour milk and eggs into the bread machine, here to remind everyone, when adding liquid, it is best to leave about 10 grams, according to the water absorption of the dough to increase or decrease the amount of water, you can leave the milk 10 grams. Then pour the salt into the corner of the bread machine. Pour the sugar over the other corner of the bread machine, avoid the salt, and pour in the high-gluten bread flour. The order is liquid followed by sugar + salt, flour, yeast! Remember this order! Yeast should be added at the end, note that the yeast does not directly contact sugar and salt, pay attention to a little bit of it can be concave on the powder a small nest, and then pour in the yeast, and then cover with powder. Then start the bread machine's dough program. Do not cover the dough when you are in the dough, preventing the temperature generated by the machine when it is in the dough from affecting the dough. The time I set for the face was 20 minutes
After 20 minutes, the dough is in such a state. That is, slowly open the dough by hand, then the dough can be pulled open, but it is not easy to roll out very thin, a little thinner will be pulled out of the crack, and the edge of the crack is rough, this time you can add butter.
3 Then select the dough program for 15-20 minutes, take a piece of dough, slowly roll it out, at this time the dough can already be pulled open a tough film, punctured with fingers, the edge of the hole is smooth. At this time, the dough reaches the full stage and is fine.
4 After removing the dough, divide it directly into three portions. This time we still make fermented bread. It's winter and the temperature is low, so I generally choose a fermentation method. I also know that the second fermentation tastes better, but this one fermentation is also good! Friends who want to save time making bread can refer to it. Bread that is only fermented once is not bad. However, if there is enough time, you can take two fermentations, the flavor will be better, and the bread will age more slowly.
5 Next, after loosening the dough for ten minutes, take a roll out into a long circle and add the dried cranberries.
6 Then it is formed into a long strip. Finish the three in turn. Rub long again.
7 will be three long bars like this pendulum.
8 braided into beautiful big braids.
9 Put it into the bread machine. It can be used with the fermentation function of the bread machine, which I put on a radiator.
10 Fermentation to full barrels. Some friends like to brush some milk or egg mixture on the bread, or put some sesame garnish, which can be, I did not put it, just fermented and baked.
11 choose the baking function, I can set the baking time of this bread machine, I set the time of 40 minutes, medium burning color. After baking, remove the bread bucket from the mold. How can I tell if the bread is baked? You can observe the coloring of the bread; another method is to press the skin with your fingers, if you press the skin immediately bounces back, it is baked, otherwise if you press it, the skin will also be concave. If you don't master this degree well, you can try it when the bread is baked for nearly thirty minutes or so.
Tips:
1 I this is a one-time fermentation method, if there is time, you can carry out secondary fermentation. After kneading the dough, first let it ferment, after it is 2-2.5 times larger, take out the dough and press the exhaust, then relax for 10 minutes, and then braid and shape, the next steps are the same.
2 cranberries can be exchanged for raisins.
3 You can also leave the dough in a circle and bake it without shaping. Or you can roll it out like a regular toast.
4 cooled bread can be stored at room temperature, do not put the refrigerator to save, easy to dehydrate, moldy, adsorb refrigerator odor, aging is also relatively fast. Excess bread can be frozen.
Do you like today's sharing? I am Apple Chef, a mother of a child, who cooks every day in addition to working every day. If you like my shares, you can follow me, like, favorite. If you have any suggestions, you are also welcome to leave a message, and I will study and discuss with you. I keep updating every day, delicious, delicious, home cooking, baking, banquet dishes, etc., you don't know what to do with three meals, what to eat, just come to my place to take a look!