Easy-to-learn method of baking bread

There are different ways to bake bread, some are difficult and some are easy. For home cooking, you can make relatively simple bread. Of course, it will be easier if you have a bread machine at home. You just need to put all the ingredients into the bread machine and press the button. Then you can wait for the bread to be cooked. Bread is a kind of pasta that we often eat. It is rich in nutrients and contains rich carbohydrates. It is a kind of pasta that many people like to eat.

Method 1

The ingredients are: 1. Sift some flour, then take an equal amount of milk powder, a small amount of white sugar, and a little salt. yeast,

2 eggs 1.

Method: 1. Put all ingredients 1 together, mix with water and ferment. After the first fermentation, turn it over and press it down to continue the second fermentation. After the second fermentation is completed, the dough should be turned over and wait for the third fermentation.

2 After confirming that it has risen three times, put it on the chopping board and make it into a bread crust. You can also fill it with fillings according to your personal preference. Then seal the bread and place it in a warm place to rise for 20 minutes.

3 Grease the baking tray, put the bread in, and brush with egg liquid (beat the eggs into egg liquid). Preheat the microwave oven (or oven is best) to 200 degrees. Put the bread in and bake it for 15 minutes on the bottom fire, then bake it for another 5 minutes on the top fire.

Method 2

2 eggs, save one egg yolk for egg yolk liquid, and put the others into the bread machine; add flour, yeast, salt, sugar, milk and warm water, and select "automatic dough mixing" (15 minutes).

After the dough is kneaded, add butter and select "automatic kneading" (15 minutes). The kneaded dough can be pulled into a film.

Let the kneaded dough ferment (in this weather, fermentation at room temperature is quite fast), about 1-1.5 hours. The fermented dough is almost twice as large as the original one (if you poke a hole with your finger and it does not bounce back, then the dough is fermented).

Deflate the fermented dough (roll it a few times with a rolling pin). The deflated dough will be almost the same size as the unfermented dough. Cut the dough into small doughs of about 40g, roll them into balls and let them relax for 15 minutes.

Flatten the relaxed dough and fold it from the top and bottom 1/3 to the middle to form a pillow shape.

Arrange the shaped bread on the baking tray and put it into the oven for secondary fermentation (about 30 minutes). The fermented dough is twice the original size.

Brush the egg yolk liquid evenly on the surface of the bread that has been fermented twice.

Preheat the oven to 180℃, put the baking tray back into the middle layer of the oven, bake for 20 minutes with upper and lower fire. When the bread starts to color after about 5-6 minutes, cover it with a layer of tin foil to avoid burning the bread.