In order not to get out of the sun, I almost always get up before six o'clock, brush my teeth and go to the grocery store.A high temperature of more than thirty degrees every day, drinking water all day and all night, and not eating enough for three meals.But I still make bread and cake almost every day because the kids love it.Although it's hot and uncomfortable, making bread is especially good.It can ferment well at room temperature for half an hour, without having to wait as long as in winter.Every time I look at the fermented dough, the way it breaks, I can't help but smile for a moment and think, how good it would be if it was human skin.This is the bread that I made when I woke up in the morning, and when I had breakfast, it had just cooled down, and it was especially soft, so it wasn't cut evenly, but it didn't affect the taste.Everyone ate two or three pieces.Because of the large capacity of this bread maker (my one is the Plum PE6300 fully automatic bread maker), so now when I make bread, I usually mix two large loaves of bread, half of which is made with the bread maker and the other half is baked in the oven with the toast box, so it saves time.

WHAT YOU NEED

Ingredients

High flour 540 grams
290 grams of milk
40 grams of whole eggs
20 grams of baking powder
80 grams of fine sugar
8 grams of yeast
50 grams of butter
1/2 teaspoon of salt

How TO MADE Milk bread

Steps 1 to 4

1. Prepare for high flour.

2. (I'm used to sifting)

3. Other ingredients in the mixture

4. In the bread bowl, add the milk, the eggs, the salt, the sugar (salt and sugar are added to the corners of the bread bowl, not together), then add the milk powder and the high flour.

Steps 5 to 8

5. (Liquid to solid)

6. Dig a hole in the middle of the flour, pour the yeast in, and then cover the yeast with the flour.

7. Start the baker's dough process twice, knead the dough for 30 minutes, then add the softened butter.

8. Continue to start the one-sided procedure.

Steps 9 to 12

9. A total of three face-to-face procedures, 45 minutes.

10. At this point, you can easily lift the dough with your hands, and the dough reaches its full stage.

11. Put the dough back in the bread bowl and knead it to ferment naturally.

12. Fermented to 2.5 times its original size.

Steps 13 to 16

13. (My little bastard pressed it with his little finger, so it looked like there was an imprint)

14. The fermented dough is removed from the exhaust, kneaded into the size of the original dough, divided into three equal parts, covered with a preservative film and left for 10 minutes.

15. (Here's half of the dough, the other half of the dough, I made a small loaf of bread to bake in the oven)

16. Take a dough and knead it into an oval and open it.

17. Wrap the unleavened dough.

18. Roll three doughs one at a time and put them in the wrapping machine.

19. The packaging machine naturally fermented to twice the size.

20. After twenty minutes of baking, open the brush with a layer of melted butter.

21. Keep cooking for ten more minutes.

22. Thirty minutes to go.

23. Take the baked bread out to dry.

24.