Garland Bread
Overview
Wreath bread does not necessarily have to be made at Christmas time, but this one was made at Christmas time, and now I am sharing it with my friends. You can also do it on a daily basis to make your children happy, or making it together with your children is a happy thing. Ingredients: 265 grams of flour, 3 grams of salt, 30 grams of sugar, 4 grams of yeast, 1 egg, 120 grams of milk, 40 grams of butter (the amount of milk used in this recipe is the amount of the original recipe. The amount of milk should be added or subtracted according to the amount of bread flour absorbed. I added about 10 grams of bread flour,)
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Ingredients
Steps
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Prepare ingredients.
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Put the ingredients into a chef's machine and mix.
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Stir the dough to the expansion stage, put it into the bread machine and use the yogurt fermentation setting to ferment until it doubles in size.
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Divide the dough into three equal parts. Cover with plastic wrap and let rise for 20 minutes.
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Take the dough and roll it out, making the lower end thinner.
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Roll it up from top to bottom, using your hands to press and rub it to lengthen it, rather than stretching it.
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Make all three bread sticks, staggered in the middle.
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First, move 1 to the right and put it on top of 2, then move 3 to the left, put it on top of 1, and put 2 on top of 3. 3 strand braids are easy to pull off.
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After braiding this end, pick it up and turn the "braid" over, with the bottom side facing up, and braid it in the same way as step 8.
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After braiding, just pinch the joints tightly.
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Place on baking sheet and garnish with dried fruit. Put in the oven for secondary fermentation.
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After fermentation, pour in the egg liquid.
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Preheat the oven to 180 degrees for 20 minutes. After taking it out of the oven, you can rinse it with melted butter for a better color. Or sift with powdered sugar for decoration.
