Vegetable salad colorful bread
Overview
Vegetable bread is very simple, you can mix it with whatever you like. Meat, fruit, jam, play with it.
Tags
Ingredients
Steps
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Put flour and salt together, yeast, water and sugar together, mix well.
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Knead the dough. Knead until the fascia can basically appear, although it is not very tough. How to knead dough by hand? Search online. There is a video reference.
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At this point, you can add vegetable oil and continue kneading until evenly distributed. It is said that adding oil and kneading it first will prevent tendons easily.
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The dough is placed in a warm, humid and closed environment for fermentation.
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Let it grow to about twice its size, and the hole will not retract after pressing.
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Roll the dough into a sheet about one to two millimeters thick.
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Cut into square slices with a side length of 10 cm
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Fold the square in half and make two cuts around the edges, but don't cut off the top.
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This is what the cut dough piece looks like when you open it, or you can not fold it and just cut it into a V shape like this.
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Fold the cut edge in the opposite direction to form a diamond shape. Set aside, cover with plastic wrap, and ferment for the second time.
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Dice the vegetables, add seasonings, mix well and set aside. (Add the seasonings last before putting them in the oven, otherwise there will be more vegetable soup.)
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Prick the middle of the fermented bread a few times with a fork to expel the gases produced by the fermentation and to prevent the middle from rising too high when baking.
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Add seasonings to vegetables, mix well, and add breadcrumbs.
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In order to prevent the vegetables from changing color too much when roasting or drying them out, cover them with tin foil.
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degrees, preheat upper and lower heat, middle layer, bake for 20 minutes. Switch the baking sheets back and forth once in the middle. Brush with egg wash after taking it out of the oven.
