The first time I tried to make bread, I didn't use the bread maker and the dough, I rubbed the dough with my hands, my arms were tired, and I didn't rub the so-called tendon.The final product, of course, ended in failure.It's not the same as the bread maker, it's not the same as the bread maker, it's not the same as the bread maker.The color of the unsuccessful bread is darker after it is broken, and it seems that making bread, dough and fermentation is very important.

WHAT YOU NEED

Ingredients

400 grams of high-quality flour
50 g of white sugar
One egg.
30 grams of milk powder
4 grams of yeast
150 grams of water
25 grams of cooking oil
3 grams of salt
20 grams of butter

How TO MADE Classic bread

Steps 1 to 4

1. First prepare the raw materials.

2. Take the butter out of the fridge in advance.

3. Except for butter, all raw materials are unexpectedly placed in the packaging machine.

4. Start and surface functions.

Steps 5 to 8

5. The time is automatically displayed as 25 minutes.

6. Everyone's bread machine brand is different, and it shouldn't be the same time.

7. 25 minutes Add butter for the first time and after finishing the dough, cut the butter into small pieces.

8. After adding butter, stir in the starter and dough for 25 minutes.

Steps 9 to 12

9. And then it starts again.

10. I've been here for 25 minutes.

11. Check that the dough can be pulled out of the membrane.

12. Is it easy to say you want to eat a loaf of bread?

13. Then let the dough ferment in the baker for forty minutes, and since it's summer, I cover the lid and use the remaining heat of the baker and the dough to ferment.

14. There's no power at the moment.

15. This is a well-fermented dough.

16. Take the dough out of the exhaust and cut it into pieces.

17. Then cover it with a preservative bag and let it sit for ten minutes.

18. Take a dough, knead it into a duck tongue, fold it on both sides, roll it from top to bottom, and then knead it.

19. This is a good roll, but you have to leave enough space in the middle because it's going to be fermented.

20. Then cover it with a preservative film and put it in the oven to ferment for forty minutes.

21. The second fermentation is good.

22. Very soft.

23. Put it in the oven, 160 degrees, 18 minutes.

24. That's enough.

25. After removing the baked bread, apply a little bit of cooking oil, the color is beautiful, and it's firm and doesn't lose moisture.