When I see all kinds of bread in the beautiful West Point stores today, I still miss the simplest old-fashioned bread I ate as a child.This bread uses the method of first making the old face, then adding it to the main dough to make a fragrant old-fashioned bread, eaten in the mouth, with endless flavor.

WHAT YOU NEED

Ingredients

112 grams of flour
Low flour 48 grams
3 grams of yeast powder
140 grams of breakfast milk with sugar
112 grams of flour
Low flour 48 grams
40 grams of white sugar
48 grams of egg
32 grams of breakfast milk
40 grams of butter
1 gram of salt

How TO MADE Old-fashioned bread

Steps 1 to 4

1. Making old faces, mixing all the materials of old faces into clusters;

2. The surface is fermented to 2.5 times the size, and the interior is conical.

3. Tear the old dough and add the main dough material with a post-oil mixture to the expansion stage for one fermentation;

4. The dough is fermented twice;

Steps 5 to 8

5. The dough is divided into four equal parts and rolled loosely for 10 minutes;

6. Divide each dough again into two equal parts and then cut into ellipses;

7. Fold the dough one-third along the long side;

8. Then fold the remaining one-third and squeeze the mouth.

Steps 9 to 12

9. Grind the dough into strips of about 50 centimeters;

10. Place two noodles of equal length cross-symmetrically;

11. Take the one at the bottom and fold it crosswise at both ends.

12. Then fold the other noodle crosswise at both ends;

Steps 13 to 16

13. Repeat steps 11 and 12 until the final closing part is squeezed;

14. Then the braided group is formed into a ball;

15. The four finished doughs are placed in the mold for two fermentations;

16. Preheat the oven 180°, lower the fire on the middle layer, for 30 minutes.

17.