chive cheese bread
The family likes chive bread. So every time I make bread, I almost always make a few chives. Half of the bread will be eaten every time, and the remaining half will be breakfast the next day.
Recipe Recommendations
- high-gluten flour 4 cup
- flour 1.5 tablespoons
- butter half a
- eggs 1 (leave half of the brush surface
- milk 280ML
- mozzarella cheese 50 grams
- milk powder 3 tablespoons
- yeast 2 teaspoons
- onion of 5
- water 75ML
- sugar 1/4 cup
- salt 1 teaspoon
Steps for chive cheese bread
1
Soup type: Mix flour with water, mix well, put in the microwave on high heat for 15 seconds, take out and stir well, microwave for 10 seconds, mix well, mix well again for another 10 seconds to form a paste, and let cool for later use. (I usually keep it in the refrigerator for one night before using it.)
2
In addition to butter, put the bread ingredients into the bread machine and knead according to the kneading procedure for 10 minutes. Add softened butter and continue kneading until finished, and ferment until twice as large.
3
While the bread is leavening, cut the mozzarella cheese into dices. (Or plane into silk.)
4
Cut the green onions into chopped green onions and set aside.
5
Remove the dough, press and vent, divide it into 6 portions, and relax for 15 minutes.
6
Take one portion of dough, divide it into 3 equal portions, and knead it into 3 small strips of equal length.
7
Make it into a small braid and close the ends and hide it under.
8
Arrange the prepared bread in a baking sheet, place it in the oven and ferment twice to twice the size, about 40 minutes to 1 hour. (Preheat the oven to about 28C-30C and turn off the heat. Put a bowl of boiling water in it to maintain humidity.)
9
After secondary fermentation, brush the surface of the bread with egg liquid, sprinkle with cheese and chopped green onion. (Add a little salt to the chopped green onion and mix well.)
10
Preheat the oven to 350F/180C and bake for 20 minutes.