Brown Sugar Cinnamon Walnut Shredded Bread
1.
Prepare ingredients and portions.
2.
Put all the ingredients in the main recipe into the bread machine and start the dough process (28 minutes for kneading + 20 minutes for fermentation).
3.
Prepare the red peach, cinnamon and walnut filling and melt the butter in water.
4.
Add brown sugar to the butter, cinnamon powder and mix well and set aside.
5.
The walnuts are divided into small particles. If raw walnuts are used, they can be baked in the oven at 150 degrees for 5 minutes.
6.
After kneading the dough, pull a glove film to check the state of the dough. This bread can be kneaded to the expansion stage.
7.
The dough is rounded and returned to the bread machine to continue fermentation.
8.
After 20 minutes, the dough will rise to twice its size.
9.
Take out the dough and gently press it to exhaust, and roll it into a thin sheet of 25*35 cm.
10.
Roll the dough again, and coat with brown sugar cinnamon paste.
11.
Sprinkle with chopped walnuts.
12.
Roll up the dough from top to bottom, pinch tightly at the cuff.
13.
The dough is cut into 16 portions on average, no need to cut too much.
14.
Put the dough into a 7-inch hollow mold with butter. Place the bottom layer at will. It is recommended to put the leftovers on the bottom layer.
15.
Put the remaining dough on the second layer.
16.
Put the mold in the oven for 25 minutes, put a bowl of water, and keep the humidity in the oven.
17.
When the dough is doubled in size, take out and brush with a thin layer of egg wash.
18.
Put it on the bottom of the oven and bake for 35 minutes at 150°C and 170°C.
19.
After baking, take it out and sprinkle with powdered sugar.
Tips:
1. Different flours have different water absorption, you can reserve 10 grams of water to adjust according to the state of the dough.
2. The amount of cinnamon powder in this formula is not large, you can leave it alone if you don't like it.
3. The temperature and time of the oven can be flexibly adjusted according to the common oven.
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