Brown Sugar Stout Bread
1.
Prepare all the ingredients to be used. Rinse the blackcurrant with clean water. Drain and soak it with rum to taste. If there is no rum, you can omit this step. Yeast can be high-sugar-tolerant (5g). When there was no yeast, low-sugar-tolerant yeast was used.
2.
Use 50 grams of warm water to dissolve the yeast, pour it into the bucket of the bread machine, add brown sugar, vegetable oil, flour, salt, etc. in turn, and then put it in dark beer. I like to make bread with butter. You can put all the butter in along with the ingredients, or wait until the dough is slightly smooth.
3.
Turn on the dough mixing function of the bread machine. After a program is down for 30 minutes, when you see the flour form a dough, add salt, and the rest of the bread machine will run automatically, which is more worry-free than using a cook machine. Always check the noodle making with a cook machine, and the effect of ordinary noodle making with a cook machine is not as good as that of a bread machine. I have used this bread maker for several years and replaced it with a bread maker bucket.
4.
After 30 minutes, the beaten dough was opened and the mask worked well.
5.
The surface of the dough is smooth, put it in a fresh-keeping box, and let it out at room temperature.
6.
Fermentation is more than an hour and a half at room temperature of 23 degrees. The fermented dough is taken out on the chopping board, dusted with powder to prevent sticking, divided into 5 portions and rounded, covered with plastic wrap and proofed for 20 minutes.
7.
After proofing, flatten the dough, roll it up and down, turn it over, and roll it out again. The bottom edge is thinned, and a layer of soaked black currants is laid. The black currants are dried with kitchen paper and used again.
8.
The dough is rolled up from top to bottom, tightly closed, and then placed on a baking tray. Put the baking tray in the oven (not plugged in), and put a bowl of hot water underneath for secondary fermentation.
9.
After an hour, the dough will be fermented in place. Sprinkle the surface of the dough with dry powder and cut a knife. Put it into the lower layer of the oven that has been preheated 180 degrees in advance. Bake for 35 minutes. The bowl of hot water will continue to be placed in the oven without taking it out. The oven I use is built-in steaming and grilling, and the lower heating tube is invisible from the outside, so the bakeware is placed on the lower level when baking. Ordinary ovens can be placed on the middle and lower floors, and the effect will be better if they can be independently controlled up and down.
10.
If you see that the dough is too darkly colored, you can cover it with a layer of tin foil. After baking, put the bread on the grid and let it cool.
11.
When you eat it, slice it. The dried fruit soaked in rum has a unique flavor. You can replace the dried fruit with your favorite.
Tips:
1. Dark beer makes bread, with unique flavor and mellow aroma. The dried fruit soaked in rum makes the bread taste richer.
2. The baking time and temperature must be determined according to the temper of your own oven. When baking, put a bowl of water in the oven to increase humidity and create a steam baking effect (the oven I use does not have a steam function).
3. If the room temperature is low when the dough is fermenting, you can put the crisper in the oven (without plugging in), and put a bowl of hot water inside to let the dough ferment in a closed space, which can shorten the fermentation time.
