Beer Bread

Name: Beer Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 150g High-gluten flour; 8g Yeast (dry); 33g egg; 50g raisin; 50g Raisins; 50g walnut; 50g Honey bean

by Tao Tao Mommy

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I saw this bread on the master’s blog. I thought I had beer at home, so I wanted to try it. But when I saw this wine, I really wondered if it could be eaten at first. The recipe doesn’t feel very delicious, but I heard that it’s a super delicious bread. Think about it, anyway, the ingredients are complete, and it’s hard to try. So, I made it when I was free. Eat, there are three long roots, which look like a baguette. In the beginning, the most worried thing is the raw material of beer. I don’t know if it will taste strange when it is baked. Who knows, after making it, there is nothing The taste of the wine is exuded during the baking process, and the remaining feeling is to make the dough taste better and have a more pure wheat aroma.

Ingredients

Beer Bread

1. Put the bread ingredients into the bread bucket in the order of liquid first and flour second except olive oil and butter

2. Put the filled bread bucket into the bread machine, select the 8-spread dough program, then start the bread machine, let the bread machine knead the dough for 10 minutes, then pause the bread machine, add butter, and then start the bread machine again, let The bread machine knead the dough automatically. Then you don’t have to worry about it. If you are busy, the bread machine will automatically run for 1 hour and 30 minutes for kneading and fermentation time.

3. After 1 hour and 30 minutes, the fermentation process is complete, and the bread machine will make a dribble sound to remind you that it is done. After the fermentation is complete, the dough rises to 8 minutes full of the bread bucket

4. Take out the dough, lightly press and exhaust, divide into 3 equal parts, round and set aside to relax for 30 minutes, roll out a rectangle and spread red beans

5. The loosened dough is again lightly depressurized, and then rolled out into a rectangular shape and spread with raisins

6. Spread a layer of different fillings on the dough, then roll the dough into a cylindrical shape and put it on the baking tray

7. The fermentation box is adjusted to 38 degrees, and the baking tray is put into the fermentation for 1 hour to 2 times the original volume

8. Take out the baking tray, brush a layer of egg liquid on the dough, and then make three deep cuts

9. Preheat the oven at 170°C, put it on the second layer, and bake for 35 minutes (the surface is colored halfway and covered with tin foil to prevent the surface from getting too dark). After baking, take it out and let it cool and store it in a fresh-keeping bag. Eat When you cut it into slices or bite it whole