Black Rice Bread

Name: Black Rice Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Black rice bread flour; 55g egg; 2.5g Dry yeast; 3g salt; 40g Sugar; 150g water; 25g butter

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It's really hot and I want to eat bread. Without turning on the air conditioner, I let my bread machine show its face again, and the effect is very good! The big bread with the aroma of black rice is tall, sweet and soft, and has a delicate structure. It is eaten directly or made into sandwiches with tender outside and tender inside. The whole family likes it.
This big loaf breaks the traditional method of two servings of bread. It only needs to be fermented once, and then mixed with appropriate relaxation and operation. In addition to the appearance of the finished bread, it can be seen that it is baked by a bread machine, and the organization is not inferior to the oven version at all. The secret is to roll twice. After learning this method, it is no longer difficult to eat bread, and the time is shortened by about two hours, which is really killing two birds with one stone.
Making bread in summer, without turning on the air conditioner, is indeed a bit cruel. The dough may be fermented before it has formed a gluten, so I will give you some tips in the following operation, pay attention to it! "

Ingredients

300g Black Rice Bread Flour
55g Egg
2.5g Dry Yeast
3g Salt
40g Sugar
150g Water
25g Butter

Black Rice Bread

1. All materials and bread maker are ready; it is hot in summer, try to use ice water and refrigerated eggs, if possible, seal the bread crumbs and bread bucket and put them in the refrigerator before use; after these refrigeration, cool down After processing, the temperature of the material can be delayed during the stirring process, which can inhibit the fermentation of yeast and better form gluten;

2. Put all the ingredients except the butter into the bread bucket, and then put it into the bread machine; the Dongling JD08 bread machine I used, used a kneading program for 10 minutes;

3. After 10 minutes, the dough is formed and moisturized, and the thick film can be pulled out, pour the butter into the dough, and then start a kneading program for 20 minutes;

4. Because the machine is commonly used by me, I can stop the machine at about 15 minutes to check the state of the dough. If you can pull out this thin and elastic film, poke it with your finger, the hole is smooth, and the dough will be fine. ; If it has not reached this state, continue to knead for a few more minutes; the strength of each machine is different, adjust the kneading time according to the actual situation of the machine used;

5. Put the dough in a bread bucket, relax for 10 minutes, take it out, place it on a kneading mat, and roll it into a rectangular dough sheet with a thickness of about 1 cm;

6. Roll from top to bottom into a roll, fasten it with a fresh-keeping box, and relax for 10-15 minutes;

7. Beat the loose dough a few times into flat pieces, and then roll it into a rectangular piece of about 1 cm thick. The width should not exceed the length of the bread machine; the loose dough is very obedient, and you can roll it into any shape you want. Retract after rolling, indicating that the relaxation time is not enough, and it will take a few more minutes to relax;

8. Roll into a roll from top to bottom without looseness or tightness, and there should be no gaps between the dough;

9. Put the rolled dough into the bread bucket, and take out the stirring rod in advance; my bread machine has an inner lid, which can be covered to facilitate fermentation and will not dry out the skin; if there is no inner lid of the bread machine , You can use a damp cloth to cover the bread bucket; choose the "fermentation" program for 1 hour, and the specific time should be adjusted according to the state of the dough. I actually used 1 hour and 20 minutes;

10. When the dough is 2-2.5 times the original size, select the "baking" program, timing 40 minutes;

11. The bread is tall and bulky, put on heat-insulating gloves and lift the bread bucket out of the bread machine;

12. Put the bread upside down on the drying rack. The bread is good overall, but with a slight headshot. It can be stored in a bag when it is warm to the hand, and sliced when eating.

13. Black rice bread, delicate structure, delicious and nutritious!

Tips:
1. The black rice bread flour I use has a good ratio. If there is no black rice bread flour, you can add about 20% black rice flour to the bread flour or high-gluten flour, but the black rice flour must be as delicate as flour;
2. I only used one shot of bread. I want to form a good structure inside. After the dough relaxes, roll it into a roll and repeat it twice to form a good structure.