Yogurt bread

By VicentaLakin

Yogurt bread

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Steps for Yogurt bread

  • 1
    All of the old pasta is evenly mixed, ploughed in groups and fermented in cold. With the exception of butter and salt, put all the material in the chef's machine and rub it in pieces
  • 2
    With the exception of butter and salt, put all the material in the chef's machine and rub it in pieces
  • 3
    Add salt and butter. Keep rubbing. Just pull out the film
  • 4
    Cover the film, it's fermented twice the temperature
  • 5
    Fingers are covered in flour, no fall, no retreat, no fermentation
  • 6
    Take out the pressure exhaust, split it into eight equals, and cover the film for 10 minutes
  • 7
    Take one of the noodles and make it a longer elliptical form
  • 8
    Cut it into three pieces with a knife
  • 9
    Make up every single stick
  • 10
    Shut up and face down
  • 11
    Eight braids in a row, evenly on the grill
  • 12
    Put the oven in the oven, develop the fermentation, set 35 degrees, 30 minutes
  • 13
    The fermentation is over, and the skin of the bread is softly painted with full egg fluid
  • 14
    The oven is preheating, 180 degrees up and down, 20 minutes baked

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