Brown Sugar Bread

Brown Sugar Bread

1. First prepare the ingredients you need, and then accurately weigh them one by one.

2. Then knead the dough, put the liquid ingredients, then sugar and salt, and finally put the flour and yeast, use the Changdi chef machine to knead the dough, first stir at low speed, then stir at medium speed, until the dough is kneaded into a beautiful glove film.

3. The kneaded dough is fermented, and the low-temperature fermentation function is selected, and the time is set at 1 hour.

4. The fermented dough is dipped in oil or dry flour with your fingers to poke the middle of the dough. If it does not collapse or shrink, the dough is fermented.

5. Take out the fermented dough and divide it into small doughs of about 30 grams. This time, there are 19 pieces in total.

6. Exhaust the divided dough first, then round it and place it in a greased pizza pan. This is an 8-inch pizza pan.

7. Ferment again, put it in the oven, put a cup of boiling water and close the oven door to ferment. There is no need to turn on the power. The room temperature is about 24 degrees, and the volume of the fermented dough is twice the original size.

8. Preheat the oven, middle level, and bake at 180 degrees for about 18 minutes.

9. Let it cool before tasting.

Tips:

1. Brown sugar is easy to agglomerate, so in order to make it more uniform, it is best to use wet water to turn it into brown sugar water and then add it to the flour to knead the dough.
2. The cold yeast can increase by 1-2 grams.
3. The temperature and time of the oven are for reference only.