Potato bread

1

Get the material ready

2

In the order of liquids and solids, the raw materials are then poured into the bread drums. (Butter first)

3

I'll pour it in

4

Select a 1-European bread program, start the program, mix, ferment, bake, and the whole bread-making machine will run automatically; (Soft butter will be added 10 minutes after the program starts)

5

The bread machine is having its first mix

6

When the second mix starts, the sound of the "drops" starts, the red dates can be spilled

7

The noodles were fermented for the first time

8

The noodles are fermented to 2 to 2.5 times the size of the second fermentation and then the procedure is automatically baked

9

It's baking bread

10

The sound of the beeps, the buckets of bread are puffed out of the bread, and the slices are put cold. (Remember to remove the mixer knife with a hook)

1. The bread I made weighs 750g; I used the PE9500WT. 2. You must use high-gluten flour; medium or low-gluten flour causes the high-temperature toast to have irregular holes and a sunken, shrinking appearance. You must use instant yeast; regular yeast takes more than 3 hours to ferment, whereas the bread machine fermentation completes within 2 hours. 3. Storage and consumption of bread. When bread first comes out of the oven, because it is still at a high temperature, the yeast in the bread has not yet completely disappeared. If you eat the bread at this time, you will ingest harmful carcinogenic substances. After baking, the bread can only be eaten after it has cooled down and the center temperature has dropped below 40 degrees, because only then does yeast activity stop and the carbon dioxide in the bread has been fully expelled.