Bread is my favorite pastry at home, I often make bread without butter and with less sugar, so it's delicious and healthy, the surface is slightly crispy, the inside is soft and fluffy, this is neither soft bread nor hard bread, but it's my family's favorite.It's very cute to make a cornmeal shape, I first cut the cornmeal shape and then fermented it, I feel that if I cut it after fermentation, it will destroy the effect of fermentation, but if I cut the cornmeal shape and then ferment it after fermentation, it will not have that image, when cutting, the cornmeal shape is as long as possible, after fermentation, look good, and do not squeeze too much in the baking tray, like my four loaves baked together, my oven is 43 liters, when fermenting it is very squeezed, the shape is deformed.I've done it a few times, it's really beautiful, it's really beautiful, it's really beautiful, it's really beautiful, it's really beautiful.In short, let's see what happens...

WHAT YOU NEED

Ingredients

High starch flour 300 grams
150 grams of milk
40 grams of white sugar
43 grams of whole eggs
4 grams of yeast
3 grams of salt

How TO MADE Wheat bread

Steps 1 to 4

1. Add the milk, the whole egg juice, the white sugar, the salt, the high-strength flour, the yeast, and place them in the order in the wrapping machine.

2. Rub it to pull out the film.

3. Fermented to 2.5 times its original size

4. Remove and knead, exhaust fully

Steps 5 to 8

5. Divided into four doses, each with a growth sphere.

6. Roll it up and rub it.

7. Place the bread germ on the baking sheet, spread the oil paper, and sift the surface with a reasonable amount of dry flour.

8. Cutting the shape of the grain with scissors, as shown in the figure

Steps 9 to 12

9. It's all cleaned up.

10. Fermented again to two to two and a half times its original size

11. Place the middle layer of the preheated oven on high heat, 180 degrees, 15 minutes

12. It's out.

Handy cooking tips

　　There is a difference in the water absorption of one loaf of flour, after a while it is necessary to check the dry moisture; the flour of the second loaf of flour has no requirements for strength, high strength, low strength, medium strength can be; the third loaf of wheat is cut as long and sharp as possible, after fermentation it looks good, it can also be fermented and cut again; the time of baking is determined according to the characteristics of the oven.