Crispy twist bread

Overview

I started baking just for fun. After getting into the trap, I realized that there were so many additives in the desserts sold outside. In order to prevent my children from being harmed by those inexplicable things, I got into baking seriously. As stated on the competition homepage: Every baking craft records the warmth of your fingertips and soft thoughts. The ultimate meaning of baking is to gain love and happiness. Thank you to the organizers for providing this platform for learning and exchange. This braided bread is medium in size and has the right sweetness. Because of the addition of milk, it tastes particularly soft. The surface is sprinkled with coarse sugar. It makes a crunching sound when you bite it. It’s fragrant and crispy, and it’s so satisfying! There is no filling in the bread, so it is relatively simple to make.

Tags

• baking
• breakfast
• butter
• original bread flour
• whole egg liquid
• yeast
• coarse sugar
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread machine in order. Put the liquid first, then the flour. Dig a hole in the flour and bury the yeast. Remember to separate the salt and yeast. Start the dough kneading program of the bread machine, add softened butter after 20 minutes, start the fermentation program (my bread machine fermentation program includes 30 minutes of kneading and 60 minutes of fermentation), and let it rise to 1.5 to 2 times in size.

   

2. 2 Take out the fermented dough, squeeze and deflate, divide it into 12 equal parts, roll into balls, cover with plastic wrap, and let rise for 15 minutes.

   

3. 3 Take two pieces of dough and roll them into thin strips, making them as long as possible. The two noodles cross each other vertically

   

4. 4 Fold the bottom piece horizontally and press it crosswise on top of the top piece.

   

5. 5 Then cross-fold the upright one in half and press it on top of the two previous ones. Repeat the above two steps until the end, pinch the end tightly and press it under the braid.

   

6. 6 Complete the remaining dough in turn, place it on a baking tray, cover with plastic wrap, and ferment for a second time until it has doubled in size.

   

7. 7 Brush the surface of the fermented bread evenly with egg wash and sprinkle with coarse sugar.

   

8. 8 Place the bread in an oven preheated to 180 degrees and bake for 15 minutes. Cover with tin foil as soon as you are satisfied with the coloring to prevent the color from getting too dark and the surface being burnt.

   

9. 9 Take it out of the oven and place it on a drying rack to cool.