Super Soft Oatmeal Bread

Overview

For a long time, the dough has been directly fermented to make bread. The result is that the tissue ages quickly and becomes hard if not heated the next day. Medium-sized bread is more troublesome. I found a new method to make bread that is the same as medium-sized dough. It ages slowly and is very soft. So I have today’s super soft oatmeal bread. Let’s try it together. . . .

Tags

• baking
• old man
• bread
• breakfast
• afternoon tea
• butter
• egg
• high gluten flour
• milk powder
• oatmeal
• white sugar
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter and oatmeal into the bread machine first, then the flour, and finally the yeast powder. Knead the bread machine for 2 standard procedures. The membrane can be pulled out and fermented for about 2 hours.

   

2. 2 Form into a honeycomb shape, this is very important, cover with plastic wrap and refrigerate overnight, it will look like this.

   

3. 3 Sprinkle with flour, knead into a ball, and divide into small portions.

   

4. 4 Roll out into an oval shape. Roll it up and repeat it 2 times in order to make the internal structure of the bread form lines.

   

5. 5 Arrange and shape.

   

6. 6 Put it in the oven, heat the water at the bottom, ferment for about 40 minutes, double in size, and brush evenly with the egg wash.

   

7. 7 Sprinkle oatmeal evenly.

   

8. 8 Preheat the oven to 200 degrees, then heat it up and down to 180 degrees for 25 minutes, until it turns a nice yellow color and the bread is cooked.

   

9. 9 Take out and let cool.

   

10. 10 Look at the soft tissue.

    

11. 11 Soft. . . . .

    

12. 12 You can also squeeze in whipped cream, it’s delicious. . . .