All-sherry bread

By VicentaLakin

All-sherry bread

Recipe Recommendations

  • bread flour 210 grams
  • whole wheat flour 60 grams
  • soup seed 70 grams
  • yeast 4 grams
  • fine sugar 25 grams
  • salt 4 grams
  • eggs 20 grams
  • water 95 grams
  • butter 28 grams
  • mixed nuts appropriate amount

Steps for All-sherry bread

  • 1
    Bread and water in the milk pot。
  • 2
    Smuggle to no particles。
  • 3
    The small fire heats up and mixs it with heat to prevent the grounding, so that the flour is in sulfur form. The well-prepared soup plant is put in hot heat, covers the membranes and is completely cooled and used. Refrigerated overnight use is better。
  • 4
    Cookers mixer tanks with materials other than butter and nuts。
  • 5
    The face rub will be examined in about 15 minutes and the thick film can be pulled out。
  • 6
    Add soft butter and keep rubbing。
  • 7
    Until the noodle can pull out a big film。
  • 8
    The fermented pasta is twice as big as it was when it was warmed up。
  • 9
    The pasta is aired in four equals。
  • 10
    Take a nice, loose face, and be elliptical。
  • 11
    Turn over and press the bottom。
  • 12
    Put a layer of nuts on it. I've got dates, walnuts, raisins, pistachio。
  • 13
    From top to bottom。
  • 14
    Roll it, squeeze the interface, and the interface is down and organized into olives。
  • 15
    Tossed into the grill and put warm and wet areas for final fermentation。
  • 16
    fermented noodles。
  • 17
    A coat of egg fluid on the surface。
  • 18
    Scramble oatmeal。
  • 19
    In the middle of the preheated 180 oven, up and down, about 20 minutes。
  • 20
    The baked bread is taken out and stored on the grilled web under seal。
  • 21
    The finished product。
  • 22
    The finished product。

    • All-sherry bread Make Tips

    If bread is often made, the soup can be made more at a time, in the freezer and run out in three days. If used only this time, 15 grams of high powder + 75 grams of water can be taken, and the fire heats up to the slurry and cools. The bread is very wet with soup. 3. The amount of water in the formula increases or decreases, as appropriate, depending on the season. 4. The temperature and timing of the bakery is for reference purposes only, depending on the spleen nature of the oven。

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