Recipe for artistic hard bread, recipe for making bread

It's as simple as mixing the dough with a bread maker, shaping it by hand, and baking it in the oven.

Ingredients: 100 ml milk, 3 eggs, 6 tablespoons of Oldenburg whipping cream, 1 teaspoon of salt, 6 tablespoons of sugar, 3 cups of flour, 3 teaspoons of French swallow resistant to high sugar and high oil yeast.

Method:1Place the dough in the bread maker in order and knead the dough for the first time. After the first kneading, add 20 grams of butter and wait for the second dough mixing;

2.After the second dough is finished, the bread bucket is lifted out and the bread machine is powered off. Cover the bread bucket with plastic wrap, put it at room temperature (about 18 degrees) and ferment for about 40 minutes, take out the dough, divide it into several pieces, and after forming a round ball, put it on the cutting board, cover it with plastic wrap and let it rise for about 15 minutes (proofing can also be placed in the refrigeration layer of the refrigerator and relax for half an hour, so that the effect is better and it is easier to set when shaping);

3.The shape is formed into the desired shape, and the second fermentation is carried out until the volume of the green body is about twice the size;

4.Preheat the oven at 160 degrees for 5 minutes and add the leavened dough. If you bake directly with a baking sheet, you can bake for about 15 minutes (if you like to eat the crust with a light color, you can also cover it with tin foil); If you bake it in a toast box, the 450g one will bake for about 40 minutes.

Instructions:1When baking bread, you can brush the beaten egg yolk liquid on the crust and the crust of the bread will be shiny. But I don't like brushing, so I didn't write it in the formula;

2.After the bread has been baked, it is cooled and packed in a plastic bag, so that the skin will be softer.

The bread that comes out of this way will have a very thin crust and will be very fluffy due to the proofing in place.

Support the main body. Base, stand.

The base and the bracket are in the art bread, just like building a house, the base is like the foundation of the house, and the bracket is like making the frame structure of the house.

Laymen are blind and will make insiders laugh.

Artwood bread recipe.

Base syrup. White sugar: 1000g

Water: 600g

Base dough. Syrup: 1000g

High gluten flour: 1150g

Low-gluten flour: 270g

Your recipe is wrong, the ratio of different recipes of flour is also different.

The recipe and specific steps for making bread are as follows:

Ingredients: 190g of homemade sugar-free soy milk, 300g of high-gluten flour for bread.

Excipients: 1 egg, 2g of salt, 30g of sugar, 3g of high-glucose resistant yeast powder, appropriate amount of raisins.

1. Pour the soy milk, eggs, salt and sugar into the bread machine bucket in turn.

2. Then put in high-gluten flour and high-sugar resistant yeast powder.

3. Start the one-button function of the bread machine, and start kneading the dough with the split limb loaf bread machine, the first kneading is 15 minutes, and the second kneading is carried out for 20 minutes after a 5-minute break. The dough is swirled in a bread machine bucket and kneaded into a smooth dough; Automatic entry into the fermentation program.

4. The first fermentation takes 45 minutes, ferments to twice the size, the bread machine has a stirring action of 20 seconds, and then it will automatically proceed to the second fermentation program.

5. Divide the dough into 3 small dough portions.

6. Roll out one of the dough into thin strips, sprinkle with raisins, and roll the dough from the long side; Raisins are best washed and soaked in advance, not too dry; If you prefer a different flavor, you can also switch to other dried fruits or fillings.

7. Roll out all three doughs in turn, put in raisins, and roll into long rolls. The three are put together and can be braided into the shape of a braid.

8. After weaving, put it in the inner bucket of the bread machine.

9. Take out the stirring blades in the inner barrel of the bread machine.

10. Put the dough into the bread machine bucket again, and it took 1 hour for the second fermentation, which is a bit too high. It takes 45 minutes in the Bread Maker one-touch customization program, which is also possible.

11. After the second fermentation, it will automatically switch to the baking function, and you can see through the glass window of the bread machine that the bread has turned yellow.

12. The baked bread is ready to eat.