Brown Sugar Walnut Bread
1.
All the ingredients except butter are mixed in a basin and stirred into a dough without dry powder.
2.
Put the dough into the bread machine, start the first kneading program for 20 minutes, knead until the dough is smooth at the end of the program, pull out a small piece of easy-to-break film, and add softened butter. Start the second mixing procedure for 18 minutes.
3.
Dried blueberries are soaked in warm water and drained. The walnuts are roasted and chopped.
4.
The bread machine program ends, and the dough is kneaded to the fully expanded stage, and a large piece of smooth and unbreakable film can be pulled out.
5.
Add the dried fruit to the dough and start the bread maker again for 5 minutes.
6.
The program ends, and the dried fruit and dough are mixed evenly. The dough is fermented directly in the bread bucket.
7.
The dough is fermented to twice its size, the hole in the middle will not shrink, and the fermentation is complete.
8.
Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air, roll it round and relax for 10 minutes.
9.
Divide the dough evenly into nine small doughs, knead them and let them go round and relax for 10 minutes.
10.
Take a dough and press it flat and roll it into an oval shape, thin the bottom edge, roll it up from top to bottom, pinch it tightly and knead it into a strip. Do everything and relax slightly.
11.
Do everything and roll it to the same length and loosen slightly.
12.
A set of three noodles becomes a braided bag, which is tightly closed.
13.
Make up three breads, place them on a baking tray lined with greased paper, and leave them for the second time. After the fermentation of the raw bread embryo is completed, spray a little water on the surface and send it to the middle layer of the pre-heated oven. Heat it at 190 degrees and bake at 170 degrees for 22 minutes. Serve.
14.
Toasted bread. Put it in your hands and keep it tightly sealed
Tips:
1. The temperature and time of the oven are adjusted according to the conditions of the oven;
2. The amount of water should be appropriately increased or decreased according to the water absorption rate of the flour, do not add up at one time, reserve about 20 grams for adjustment;
3. Other dried fruits you like can be added;
4. The operation process can be flexibly controlled according to the ductility and relaxation time of the dough.
