Oatmeal soup bread (noodle soup version)
Overview
When seven, eight or even more people are eating noodles, it would be a pity to throw away the thick noodle soup without finishing it. What’s the use? Make bread! Tangzhong bread! This bread, which uses noodle soup as the soup, is fermented in cold storage and kneaded by hand. Because the dough is soft, it takes less effort to knead it. The baked bread is moist and elastic on the inside, a bit close to French country style, and it still tastes good on the third day.
Tags
Ingredients
Steps
-
Stir 150 grams of flour and yeast into the soup left over from cooking the noodles. It will basically become a thin paste. Store it in the refrigerator for more than 24 hours. I didn't have time to make this in those two days, so I left it on the third day. At this time, the batter already had obvious bubbles.
-
Add salt and sugar to dry flour and use Tangzhong noodles directly. Because Tangzhong is quite thin, no water is added
-
After kneading the dough, add small pieces of softened butter and continue kneading the dough by hand
-
It took about half an hour to knead, seal it with plastic wrap, and then put it in the refrigerator to refrigerate and ferment. I finished it before leaving home around 9 o'clock in the morning
-
It looks like I came back around 5pm
-
The air holes in the dough are not very big, but they are very strong
-
Stir in walnuts, raisins, and oatmeal, knead evenly, and let the dough rest for a few minutes
-
Place oiled paper on a baking sheet, shape the dough into two loaves and place them on top, and allow for secondary fermentation at room temperature
-
After more than an hour, the dough was 1.5 times its original size
-
Preheat the oven in advance, set the upper and lower tubes to 160 degrees, turn on the hot air, and bake for 25 minutes
-
Take it out and dry it on the rack
-
The bread is very moist inside and has a French country charm
-
The cut bread is very elastic and has the texture of original wheat and soft European bread
