Garland Bread

Garland Bread

1. Prepare ingredients.

2. Put the ingredients in the cook machine and stir.

3. Stir the dough to the expansion stage, put it into the bread machine and ferment with yogurt, and ferment to 2 times its size.

4. The dough is divided into three equal parts. Cover with plastic wrap and let for 20 minutes.

5. Take the dough and roll it out, and roll it out thinner at the bottom.

6. Roll it up from top to bottom, rubbing it with your hands instead of stretching it.

7. Make all three bread sticks, staggered in the middle.

8. First turn 1 to the right and place it on top of 2, then turn 3 to the left, place it on top of 1, and place 2 on top of 3. 3-strand braids are easy to drip

9. After weaving this end, take it up and turn the "braid" over, with the bottom side up, and weave it in the same way as in step 8.

10. After editing, pinch the joint tightly.

11. Put on a baking tray and garnish with dried fruit. Put it into the oven for secondary fermentation.

12. Rinse the egg liquid after fermentation.

13. Preheat the oven and fire up and down 180 degrees for 20 minutes. The melted butter can be rinsed after it is out of the oven, and the color is better. Or sift powdered sugar for decoration.

Tips:

1. The milk in the material is adjusted according to the absorption of bread flour. It is not advisable to pour it all at once.

2. The decoration of preserved fruits should be before fermentation.

3. The baking temperature is subject to the own oven.

4. After the bread is baked and colored, it can be covered with tin foil.