Bread machine double toast

By VicentaLakin

Bread machine double toast
There was interest in bread made directly from a bakery machine, and I was told that it was no longer needed, and that it could make so much bread. Today I will continue to bring you toast from a baker, a taste of toast, both sweet and the bitter smell of cocoa. It's a little more complicated to make a make-up bread than a one-key bread, and it won't be hard for you to do it a few times. And each slice of the stylish bread is different. It gives you a different surprise. Or the same line, where different models of a baker and a face maker have different methods and timings, where my baker and 20 minutes of a glove membrane have come out, and the same recipe is why you can't。

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Steps for Bread machine double toast

  • 1
    Water, eggs, sugar, salt and powdered milk in bread drums
  • 2
    ROLL IN FLOUR, ADD YEAST TO THE TOP OF THE FLOUR, PUT BREAD BUCKETS INTO THE EASTER 1352-AE BREAD, START THE BREAD MACHINE AND FACE IT FOR 10 MINUTES
  • 3
    At the end of the first and paste, five to eight minutes of static, then into softed butter, continuing to operate the bread machine and face for 18 minutes
  • 4
    And a mural, if it wasn't for toast, and a bit shorter
  • 5
    Split the noodles into two equals, one of them into cocoa powder, rubbing them into cocoa flour
  • 6
    Take out the mixer in the bread cane, put the two noodles round, put them in the middle, separate the film, and choose the fermentation program for the baker for 40 minutes
  • 7
    Fermented noodles, pressured exhausts with palms, cocoa noodles divided into 3 equals, all rolled round and covered with a 15-minute cap
  • 8
    Coco-noodles are elliptical, one of the sides of them. Thin
  • 9
    From top to bottom
  • 10
    White noodles grow into squares and put one of them in the lower end
  • 11
    Roll up and put another cocoa noodle
  • 12
    Roll up again, put a cocoa noodle on it
  • 13
    Cover the upper part of the white noodle down the cacao noodle and squeeze it in
  • 14
    Put your mouth in the bucket
  • 15
    Select the fermentation program for the baker for about 60 minutes and send it to seven minutes of the barrel. Full
  • 16
    After the fermentation, choose the baker process for about 34 minutes
  • 17
    When the bake is over, the bread cans will be raised immediately, and the bread will be laid on the hanger to cool it, and then the slices will be taken after the dry. Unedible bread needs to be put in a fresh bag, tight in your pockets, just keep the room warm

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