Bottle bread

1

Pour all powdered ingredients into a large basin and mix slightly. Then add honey or thin syrup. The light color in the picture is honey, and the dark color is coix syrup.

2

Add prunes and milk. Stir well with a spoon. The batter is thick and requires strength and patience when stirring.

3

Brush the inner walls of two 500ml glass bottles with butter. Pour batter 2/3 of the way. It should be about the same. If there is too much batter, don't force it into it and take another mold to make it.

4

There is no need to ferment because it is not fermented by yeast--. Preheat the oven to 150 degrees, place two glass bottles with batter, and bake for 90 minutes. Remove the bread while it is hot, otherwise it will be difficult.

1. If you choose a glass bottle as a container, be sure to choose a glass bottle that can withstand temperatures of at least 150 degrees. You can also choose an iron can, which is more casual. The reason for choosing a glass container is that even the side walls of the bread, as long as it is in the bottle, will not have the case when baked and will be soft. If you bake it with an ordinary toast mold, the side walls will also be covered with a less thick but slightly harder case. The iron can has not been used, unknown. 2. The bread is baked at low temperature for a long time, and with so much honey and syrup added, the color will definitely be a very dark coffee color. It's normal and it's the effect we want.