Brown Sugar Nut Soft European Bread
1.
Mix warm water, brown sugar, eggs, and high-sugar-tolerant yeast powder in a small bowl and mix well;
2.
Put in the flour
3.
Knead it into a dough, it doesn't need to be very smooth, just knead it to form a dough; put it in a small bowl, cover with plastic wrap and ferment to double its size;
4.
The fermented dough is opened with this honeycomb shape;
5.
Vent the dough, spread it out, put the prepared mixed nuts on the dough, wrap it up and knead it well. I have almonds, cashews, pistachios, raisins, dried cranberries, etc. There is also a very large nut that I don’t know what its name is, but I cut it down a bit; all can be eaten directly
6.
The nuts have been evenly distributed in the dough, and then divided into two small doughs; cover with plastic wrap and let stand for 15 minutes;
7.
Knead the static dough a few times to form an olive shape and place it in a baking tray;
8.
Put it in the oven and leave it to ferment for about 30 minutes. It is obvious that the bread embryo has expanded a lot;
9.
Use a flour sieve to sift some dry flour on the bread dough, and then use a sharp knife to make a small cut on the bread;
10.
Preheat the oven at 180 degrees, tender roast mode, middle and lower layer, upper and lower fire, bake for about 25 minutes; watching the bread expand in the oven feels pretty good.
11.
Well, the bread is out of the oven and can be taken out.
12.
This low-sugar and oil-free bread is ready without any effort to knead the dough. It's very simple. The color of the noodles kneaded with brown sugar is darker. I personally like it. If there is no brown sugar, the white sugar is the same, but the color will be lighter than this.
Tips:
The nuts can be mixed by themselves. If the nuts are too big, they can be cut in advance.